Flank Steak Roulade with Madeira Sauce

I made this back in July, when I was lucky enough to have my new friend Marion (a gal we were hosting from France) to help me out with cooking this.  I got a bit busy and didn't finish the post for it...until now :) This is 10/10 for sure...so freaking good!  The picture doesn't do it much justice at all...you'll just have to trust me that this is worth the effort. Will be making this again for sure!
p.s. My apologies to the publisher of the original recipe; I used a different brand of wine, but only because CSM brand was not available in my local market.  I will hunt it down for next time, though!

(pic was taken after some slices removed from plate...)

link to original recipe: https://www.ste-michelle.com/wine-and-food/recipes/flank-steak-roulade

Ingredients:

1/2 tsp. fennel seed
1/4 tsp. cumin seed
1/4 tsp. coriander seed
1 tsp. black peppercorns
1 tsp. salt
1 T. brown sugar
1.5 lb. flank steak, butterflied by butcher
1 bunch fresh spinach (I did not use all of the bunch, though)
5-6 slices prosciutto
2 red bell peppers, roasted, sliced thinly (I did this directly over gas flame--get the whole thing black, makes it easiest)
1 small wheel of Gouda, sliced (mine made 6 slices)
olive oil
Madeira sauce, recipe follows

Instructions:

1. In a small frying pan, toast fennel, cumin, and coriander over medium heat until fragrant.  Transfer to a spice grinder and add the peppercorns and salt.  Grind to fine ground.

2. Pour ground spice mixture into a small bowl and mix in the brown sugar; set aside.

3. Open the butterflied steak and pound slightly to tenderize.  Place spinach leaves over meat to cover.

4. Top the spinach with prosciutto slices, followed by the red peppers, then the Gouda.  (note: I did this out of order by accident, still turned out fine!)

5. Roll steak up (as best you can--this will be messy!) and tie with kitchen string.

6. Rub olive oil all over, followed by reserved spice mixture.  Heat oven to 375°F.

7. Cut the roll in half cross-wise and heat an oven-safe skillet over medium high heat.  Add a drizzle of olive oil, then place each rolled half in the pan.  Brown on all sides. 

8. Transfer skillet to oven and roast for 10-15 minutes (note to self: I went 15 minutes and it was slightly overdone).  Remove from oven and let rest for 15 minutes before slicing.

9. Meanwhile, prepare Madeira sauce:

Ingredients--

2 T. olive oil
3 large shallots, finely chopped
1/2 c. Madeira
1/4 c. Syrah (I wanted to use Château Ste. Michelle brand, but could not find in my nearby stores, so I used 19 Crimes instead, which worked great.  Will make special trip to find the CSM brand next time, though.  Also note: Petit Shiraz is NOT the same thing, do NOT use.)
3 c. beef stock
1 1/2 T. stone ground mustard
1 tsp. Worcestershire sauce
1 T. tomato paste
1/2 lemon, juiced
kosher salt and coarse ground black pepper, to taste
1 T. Italian parsley, chopped

Instructions:

1. Heat a medium saucepan over medium-high heat and add the olive oil and shallots.  Sauté for 1-2 min.

2. Add Madeira and Syrah; cook until reduced by half (around 6 min).

3. Add beef stock; cook until (again) reduced by half/thickened (around 20-25 min; I added 1/3c. at a time and let come back to boil after each addition).

4. Stir in remaining ingredients.  Serve over sliced steak and enjoy!