Dijon Beef Rolls

Ingredients:

• 1 beef Top Round Steak, sliced thin, pounded 1/4 inch thick (about 1 pound)
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter

• 1/3 cup grated Parmesan cheese
• 1/3 cup sliced green onions
• 1/3 cup chopped fresh parsley leaves
• 1 teaspoon freshly grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 1 cup dry white wine
• 1 tablespoon Dijon-style mustard
• 1/3 cup half-and-half
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon grated lemon peel
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper

• 1 lemon, cut into 4 wedges (optional)

Cooking:

1. Combine Seasoning Mixture in small bowl; mixing thoroughly. Cover beef Top Round with parmesan mixture. Roll beef, jelly roll-style starting at narrow end, to enclose filling. Tie at 1/2-inch intervals. Cut between string into pieces. You should have 8 pieces of rolled beef.
2. Place flour in shallow baking pan. Coat each beef roll in flour. Heat oil and butter in medium nonstick skillet over medium heat. Brown beef rolls evenly on both sides, cooking 4 to 5 minutes until instant-read thermometer inserted horizontally into center reaches 145°F. Remove rolls from skillet and remove butchers twine. Keep warm.
3. Add wine to same skillet; cook 1 to 2 minutes until browned bits attached to skillet are dissolved. Whisk in mustard, let cook 1 minute. Whisk in half-and-half and blend thoroughly. Stir in parsley, lemon peel, sugar and pepper.
4. Serve Beef Rolls with sauce, as desired. Garnish with lemon.