This recipe is ideal as a gluten free or vegetarian stuffing, as it bakes deliciously in muffin tins. Or, it can be prepared and used as a stuffing for chicken or turkey.
We used a simple sous vide machine (immersion circulator) to cook the flank steak to perfect medium rare. At home, first marinate overnight, pat steak dry then sear in a heavy skillet and finish cooking in the oven at 350F for 15 minutes or until internal temperature reaches 135F.
The grape must flavour in this mustard come from the skin, seeds and stems that remain from wine production. Marinating in the mustard infused the pork with a full bodied red wine flavour from sun-ripened grapes and the sharp tang of mustard.