While reading the review of Dingdong Dantes’ KRAVE restaurant by the foodblogger The Pickiest Eater last weekend, I came upon the restaurant’s ANGUS STEAK ROULADE BEEF. It’s basically a thin slice of beef, in KRAVE’s case, a good quality of beef, stuffed with some vegetable, rolled then served with yummy sauce. Krave’s version looked so good but The Pickiest Eater apparently didn’t like the white glutinous topping with green and pink bubbles on top. It’s quite intriguing actually and I would eat ‘em up quickly. Anyhoooo, that’s when I got the idea to make my own version of beef roulade. I’ve done bacon-wrapped beef-portobello mushrooms & cheese roulade before with caramelized apples on the side. This Steak Asparagus & Apples Roulade is a simplified version with wine and mushroom sauce.
