 Meat Boy is back and today I'm going to show you guys an Audub, kind of like meat appetizer recipe that you can serve to your guests for a holiday, special occasion. Got this idea from Beef Nagamaki, which you might have had in a Japanese restaurant, it's like thinly sliced beef rolled up with some scallion and maybe we'll make that next weekend but today we're going to do something that I like, my take on it, very simple. So let's show you guys the ingredients. Now all you really need is some type of meat and a filling, whether it's mushrooms or onions and that's fine. We have roast beef already thinly sliced and cooked, so that's going to be really convenient. If you don't have roast beef, this is the grass-fed from Frankie Suringe Meat, then you want to get something that's relatively thick cut, like a really thick rib eye or something, slice the meat really thin and then you can roll the vegetables up in that and then cook the meat afterwards but the roast beef just makes the whole process really easy, like if you don't have a deli slicer, if you don't want to have to cut the meat then we're using organic shiitake mushrooms, some organic garlic and some thyme as our main filling flavors and then we're going to deglaze with some collagen broth as well as some white wine, pretty basic French technique, you know, building flavor with stock and alcohol, salt to season of course. We might spread a little bit of mustard on the inside of the roast beef, I think that's going to be a really nice touch at some more flavor, a little bit of acidity, some complexity, so let's get this over with because it's like five in the morning and I'm exhausted. So we'll put our pan here on a high heat with a little bit of oil. Now I'm going to use a lot of fat when I'm cooking these vegetables because the roast beef is very lean, if you're using a ribeye or some type of fatty meat then you don't have to add as much fat. This is the garlic and the mushroom that we have chopped up. Now we add a tiny bit of salt to season this and guys be careful with the salt from Frankie Syringe Mead, it's very potent, you know, I would say it's about three times stronger than regular salt, so you want to use a third of it. We're going to also put our sprinkle of thyme in now. I forgot to buy the fresh stuff so we're just going to do half a teaspoon of dried thyme. So while the mushrooms are going we can get some of the meat ready and again if you don't have this roast beef what you want to do is slice something really thin and you're going to do the same thing except you're just going to have to broil the meat in the oven later or sear it in the pan or something if it's not cooked. So the roast beef we have is sliced pretty thin. We don't do it paper thin because then it just kind of falls apart when you take it out but we got some nice long sheets here. I'm just going to get a little color on some of the mushrooms and then we'll put some collagen broth in here so I don't smoke out my kitchen. So half a jar of the broth which is 8 ounces. Now we did the beef shank recipe a few weeks ago where we did a very similar technique. A few months before that we made some balsamic glazed mushrooms which is almost identical technique to this so this is very very versatile. I like these mushrooms a lot with everything so if you guys saw that recipe then you don't really have to wash this just kind of skip to the assembly part and again you could do onions here you could do all different types of vegetables whatever goes good with meat. Okay so all the collagen broth has dissolved mushrooms got a little more color in the pan. Now we're gonna add maybe a quarter half a cup of wine. Really don't want to overdo the wine here and I like the white wine because the red wine can be a bit overpowering. These mushrooms definitely need about you know five to ten minutes to soften so we're gonna add some water to the pan and then reduce it. Just kind of boil the mushrooms to cook them. So the mushrooms are cooked down nice and soft we're gonna let this cool off for maybe 20-30 minutes. So mushrooms are cooled off we spread a tiny bit of mustard on our roast beef and as you guys can imagine I'm just gonna put some mushrooms on here not too many so they don't fall out and then we're just going to tightly roll our roast beef. You can use more mushrooms you can use less mushrooms it's really up to you and then we just take our toothpick and kind of keep it together. Take maybe a quarter teaspoon of mustard spread it all along the roast beef and we'll take a few mushrooms again and roll it up and the difference between this being like super super presentable versus kind of like DIY is how you cut the meat so if you have like a really rectangular piece of steak or whatever you use with solid edges that's going to make it like a really nice shape but I mean this still looks pretty good to me. So it's really late guys and I couldn't sleep so I'm kind of having these as my protein source for dinner but let's try it out. I kind of want to get one that has a lot of mushroom. This is really delicious only thing I can think of differently is the meat was sliced a little thinner or maybe put more mushrooms in there but I think just the meat being thinner would make this a lot better. I like it a lot guys the meat the mustard the mushrooms work really well together so yeah a really nice part of your restaurant I probably do steak and slice it really thin and then I would serve it with like some type of mustard aioli mayonnaise on the side I think that's what I would do but hopefully you guys enjoyed this recipe and surprised some of your family members or guests with something that's not only delicious it's very healthy guys I can eat this on my diet so you guys can go to frank-safron.com to check out all my businesses including Frankie Surrange meat where you'll see the roast beef we also have the collage and broth for you guys and you know here we have the water Frankie front Frankie Surrange foods we just launched organ supplements new products and guys I'm wearing my Wi-Fi shielding attire as always but as always guys please drop a like on the video leave a comment down below subscribe so that YouTube can unsubscribe you next week and be sure to check that notification bell so they don't notify you of my videos thanks again guys I'll see you soon