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Horseradish-Crusted Steak Roulade Recipe

Horseradish-Crusted Steak Roulade

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on December 24, 2012

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    There is no way one can fit all those peppers, cheese, etc inside. I pounded the steak very thin but could not fit all the ingredients. At 425 degrees after 45 min of cooking the crust starts to burn and you basically forced to remove it from the oven. That means you cannot make it, at least, medium. The steak was tough....and yes, double the horseradish. Will not be making it again.

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  • on March 26, 2012

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    I thought this was just okay. The flavor seemed lack-luster... I'm not sure why past comments raved about the crust. It was just bland, and for the work..far from worth it. I will not be making this again, since most of it found its way to the trash. In the future if I make another roulade I may just add Tyler's prime rib horseradish crust. That crust was delicious, and I believe would have the similar affect on a roll like this.

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  • on February 12, 2012

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    Easy to make....Did all the prep work in the morning, assembled the steak, tied it up and put in frig until dinner time. ( I used shredded provolone/mozzarella mix as I didn't have provolone slices on hand While the oven was heating up, I made the topping, added it and popped it into the oven...Cooked it for 55 minutes instead of the 45..I like my meat more med-well. It was very good. Will certainly make it again.

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  • on January 27, 2012

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    I have made this recipe at least four times already and everyone raves about it. I wouldn't say it's easy, there are a lot of steps to this recipe, but worth every bite.

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  • on January 22, 2012

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    Since I couldn'y find a flank steak that big, I used two pounded steaks and then sandwiched the stuffing. It was wonderful but I think I added too much garlic. We will definitely make this again!!!!

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  • on January 01, 2012

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    Admittedly, my 3 Star rating has more to do with me than the recipe but I won't be repeating this one. Flavor was very good but presentation was awful. We pounded out very thin but with the red peppers, cheese, and herbs, it was still very thick so cutting it open wasn't anything like the photograph. I'm sure someone more skilled with their knife could have made this better - thinner red peppers, thinner roll, the appropriate amount of cheese, etc. The crust is amazing. That is my takeaway. Next time, I'll do a nice rib eye topped with crumbled bleu cheese and that crust. That will be amazing. We like to try new things so I'm glad we did this one but it won't be a regular on my table.

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  • on December 25, 2011

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    I made this for my family Christmas get together...it took my sister and I HOURS to make four of them but everyone said it was worth the wait! So good!! Definitely making again but this time I'll only make one =

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  • on December 19, 2011

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    This was delicious and the crust was fantastic. I did alter the recipe slightly and marinated it in lime juice, garlic, thyme, rosemary, and ginger, which I vacuum sealed for 2 hours and then followed the recipe as described (doubled the horseradish though. Served it with asparagus and hollandaise sauce. Solid meal.

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  • on June 12, 2011

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    I used a Ribeye with a much greater fat content and it was to die for! The favors really were mouth watering. It also pounded out much easier than my first attemp. This time I severed it to 8 and even a vegie tried and converted , at least for this dish. everything else was as recipe. I added aspargus a red potato / celantra for sides and I must admit it goes as one of the best dishes I've ever made!----thanks

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  • on March 28, 2011

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    I had a difficult time pounding the flank steak to the required 1/4 inch. I used the methods suggested, and much time, but it would not thin out. I have to say that the steak was on the tough side. I am perplexed. The filling, horseradish crust and presentation were great. Did anyone else have this same problem?

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