Take a couple of slices of elk backstrap and transform them into a rolled up Roulade filled with soft cream cheese and green fire roasted chiles.
Andy and I usually cut our backstraps into 3 to 4 inch steaks before packaging up and freezing. This allows us to have more flexibility with how we want to prepare the meat when the time comes to grab a few from the freezer.
Serves 2 (you can always double the recipe to serve 4)
- 2 elk backstrap steaks, 3-4 inches wide
- 4 ounces cream cheese, softened
- 4 green chiles, halved (fire roasted canned chiles work great)
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Using a flexible boning knife, cut a thin slice down the longest side about 4/5 ths of the way through then begin to roll cutting the rest away from you. You want the whole piece of meat to be flat when done. Place the steaks in between two pieces of plastic wrap and gently pound with a meat mallet until the overall thickness is about ¼ inch thick.
In a small bowl, combine cumin, coriander, chili powder, garlic powder and salt. Generously season both sides of the meat with the blend.
Spread the softened cream cheese over each piece of meat and top with the halved fire roasted green chiles.
Starting on the longest side, begin to roll up the meat creating a pinwheel shape. You may lose a little of the cram cheese out from the ends but that’s OK. Using butcher’s twine, lay the twine so it rests along the length of the stuffed backstrap and tie a knot around to secure. Place your thumb on the string and continue to wrap around holding everything in place. Tie to secure.
Preheat oven to 400°F.
Heat ovenproof skillet over medium heat adding the butter and oil. When the skillet is hot, add the roulades and cook until browned on all four sides, about 2 minutes each side or 8 minutes total time. Remove from heat and place skillet directly in the oven. Continue baking for about 10-12 minutes. Remove from oven and let rest for 5 minutes before slicing.
Serve with black beans and steamed rice.