The flank steak question got me to thinking about this dish. I've not made it in awhile and it is really good and looks terrific when sliced. Plan to make it a day ahead. It can be served chilled or at room temperature.
Cut a pocket in a 2 1/4 lb flank steak along a long side leaving a 1" uncut border around 3 sides.
Make a stuffing by blanching 3/4 C. carrots cut into 1/2" dice 2 minutes and then drain. Soak a cup of loosely torn French or Italian bread in 1/2 C. milk for 15 minutes then squeeze out the milk and put it in a bowl with the carrots and add, a 6oz. piece of prosciutto cut in to 1/2" cubes, 6 oz. ground veal, 6 oz. ground pork, 1/2 C. grated parmesan cheese, 1/2 C. firmly packed, trimmed washed and shredded spinach, 1/2 C. minced parsley, 2 lg. eggs beaten, 1 Tbs. fresh rosemary, 1 Tbs. minced fresh thyme, 2 1/4 tsp. minced fresh sage, salt and pepper.
Then heat 2 Tbs. butter in a skillet and add 1/2 C. chopped shallots and 2 cloves of garlic, minced. Cook until the garlic and shallot have softened and add that to the stuffing. Mix the stuffng well.
Sprinkle the pocket in the steak with salt and pepper and fill it with the stuffing. Skewer the pocket opening closed with either poultry lacers or tooth picks and then truss it closed with kitchen twine. Or, sew it closed or tie it every inch with kitchen twine. You want to make sure that the stuffing will not leak out. Then in a large dutch oven brown the steak all over in 2 Tbs. melted butter and transfer to a plate.
Melt a 6 Tbs. of unsalted butter in butter in the dutch oven and add 1 tbs. oil. Add 1 onion chopped, 1 carrot chopped, 1 stalk celery chopped, and cook until softened. Then add 1 C. beef stock, 1/2 C. dry red wine , 2 chopped tomatoes and 1 bay leaf. Put the steak back into the por and bring to a boil. Then cover and place in the oven set at 350 F. and braise 1 1/4 hours.
Remove the steak to a plate and allow to cool. Skim the fat from the cooking liquid and strain out the vegetables returning the liquid to the pot. Bring back to a boil and reduce the liquid to about 1/4 C, a thick glaze. Brush the glaze all over the steak and then cool completely and chill. To serve cut into 1/4" slices and serve with a creamy garlic sauce.
The sauce is made by dropping 15 garlic cloves into boiling water and cooking for 20 minutes. Then drain and peel.
Mash the garlic in a bowl and add 1/2 C. sour cream and 1/2 C. heavy cream and a little more if needed and salt and pepper to taste. Cover and chill at least an hour.