Wagyu Beef Roulade with Porcini Mushroom and Spinach Filling

Ingredients:
2 lbs Wagyu beef flank steak, pounded thin
1 cup dried porcini mushrooms, rehydrated and chopped
2 cups fresh spinach, wilted and squeezed dry
2 cloves garlic, minced
1 medium onion, finely diced
2 tbsp olive oil
Salt and pepper to taste
1/2 cup beef broth
1/2 cup red wine
Kitchen twine for tying

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent. Add the porcini mushrooms and cook for a few minutes. Add the spinach and cook until the mixture is well combined. Season with salt and pepper, then set aside to cool.
3. Lay the pounded Wagyu beef flank steak on a flat surface. Spread the mushroom and spinach mixture evenly over the beef, leaving a small border around the edges.
4. Carefully roll the beef over the filling, securing it with kitchen twine.
5. In a large oven-proof skillet, heat the remaining olive oil. Brown the roulade on all sides. Add beef broth and red wine to the skillet, then transfer it to the oven.
6. Roast for about 25-30 minutes for medium-rare, or until it reaches your desired level of doneness.
7. Let the roulade rest for 10 minutes before removing the twine and slicing. Serve with the pan juices drizzled over the top.

 Happy Cooking!