Cut steak into 8 pieces and beat with a wooden mallet.
Wash and peal carrots then chop finely. Wash mushrooms and separate caps from stems.
In a bowl add chopped mushroom stems to the carrots.
Add one onion chopped fine and mix together with salt and pepper.
Place one tablespoon of the vegetable mix on each piece of steak and roll each square like a jelly roll.
Secure the edges of the steak rolls with toothpicks or tie with strings.
Salt and pepper the outside of each of the steak rolls then roll in flour.
Melt butter in a skillet. Add steak rolls and brown. Add one onion, finely cut, and chopped up garlic.
Preheat oven at 450°F. Once the steaks are browned, move to a roasting pan.
Mix water, rum and molasses together until molasses has dissolved.
Add mixture, mushroom caps and the remaining ingredients, including the charred onions into the roasting pan.
Place lid on the roasting pan and bake for half an hour. Reduce temperature to 350°F and bake for an additional 2 hours.
Remove from oven and remove lid. Add a little bit of rum to the gravy in the pan. Allow to sit for 20-30 minutes before serving.
If you used strings to tie the steaks, remove them prior to serving on plates. Leave toothpicks in place. Allow your guests to remove the toothpicks themselves. Serves 8.
