French Tacos, or, Entre le coma......

Tonight we had an eye of round roast. Although perfect by itself, I wanted to try a different twist after dinner with some of the remnants. From this experiment has emerged a new favorite--French Tacos. Wow! They are amazing. These will be developed in the near future into a main course, I'm sure. We were out of Brie (my first choice), so I used cream cheese, which worked really well. I may try brie next time, but then again I may stick with cream cheese. We will see.

French Tacos

(ingredients per serving)

1 slice cooked eye of round roast (~1/4 inch thick)
1 Tbsp balsamic reduction
1 Tbsp butter
1 Tbsp cream cheese (or brie)
1 small handful watercress
1 flour tortilla

Melt butter and coat one side of tortilla. Add salt and place this side down on a plate Cover other side with balsamic reduction and heat in microwave 20 seconds or 30-45 seconds on stovetop in an ungreased pan. Remove from heat. Place cream cheese in center of balsamic-covered side of tortilla and spread, mixing well with balsamic reduction. Dice or cube beef and place in a line in the center of tortilla. Roughly shred watercress by hand and place in a line on top of the beef. Add a little salt and close the tortilla. Transfer to a new plate, remembering to remove excess melted butter with a paper towel. Serve with a southern Cotes-du-Rhone or Spanish garnache-tempranillo blend. Enjoy....just don't blame me for the coma.