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Tenderloin Roulade
Tenderloin Roulade

Beef Tenderloin Roulade with a Portabella & Red Wine Sauce

  

December 7, 2015

Every once in awhile you need to splurge and the holidays are the perfect time. Supermarkets always seem to have sales on whole cuts of meat so the timing is right. Cooking a whole beef tenderloin can be stressful for two reasons. #1: The price tag! You don’t want to screw up a piece of meat that cost you $100 or more. #2: The lack of internal marbling can cause this meat to dry out if you overcook it. This recipe details a couple of classic techniques: butterflying and trussing or tying. We also add a savory filling to help elevate the rather mellow flavor of beef tenderloin.

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: Serves 10 people

Ingredients

For the roulade

1 whole trimmed beef tenderloin (6-8 pounds)

8 oz thinly sliced Prosciutto Ham

8 oz shredded Parmigiano Reggiano cheese

4 oz Panko breadcrumbs

1T lemon zest

2T chopped fresh oregano

4T blended oil

kosher salt and fresh cracked black pepper

-OR-

Your favorite steak seasoning

Butcher’s twine

For the sauce

1T blended oil

2T minced fresh garlic

1/4 cup thinly sliced shallots

3 cups of red wine

1 cup of beef stock

3 portabella mushrooms, cut into 1” cubes

1 sprig of fresh rosemary

kosher salt and fresh cracked black pepper

Directions

1Begin by removing the beef tenderloin from the packaging. Place on a large cutting board and pat dry any excess moisture with a paper towel. Using a sharp knife remove the “wing” muscle from the fatter end of the tenderloin. Cut this into steaks and reserve for later use. Carefully butterfly the tenderloin and flatten to an even thickness. See video for more detailed instructions on butterflying.

2Sprinkle the panko breadcrumbs, lemon zest and oregano evenly over the surface of the meat. Repeat with the Parmesan. Arrange the prosciutto in a nice even layer over top of the cheese.

3Carefully roll the tenderloin up forming it into a roulade. Tie or truss the roulade tightly using butcher’s twine. This will preserve the shape and keep all the filling intact.

4Brush all sides of the roulade with the blended oil and season with salt and pepper or your favorite steak seasoning blend.

Grilling Instructions

1There are two ways to cook a roast like this; hot and fast or a reverse sear. If you are going to go hot and fast be sure to let the meat come as close to room temp as possible before grilling. For the reverse sear, place the roulade on a 200F preheated grill and allow to slowly come up to an internal temp of 110F. Finish the roulade on a hot (600F plus) grill. For the hot and fast method preheat your grill to 500F and place the roulade on the grill. Roll the meat over every 5 minutes or so to get even browning. Remove from heat when the internal temperature of the meat is at least 125F for a perfect medium rare.

Sauce Instructions

1Place the oil in small saucepan over medium high heat. Add the minced garlic and stir allowing to brown slightly. Add the shallots and continue to cook, stirring occasionally until the shallot become translucent and have a bit of color. Add the portabellas and cook for 3 minutes or until the mushrooms begin to cook. Add the red wine and rosemary sprig. Reduce heat to low. Allow the wine to reduce by 2/3 and then add the beef stock. Continue to reduce by 1/2 before removing the rosemary sprig and seasoning to taste with salt and black pepper.

To Serve

1Place the roulade on a large cutting board. Remove the butcher’s twine by cutting it away with a sharp knife. Slice the roulade into 1” thick pieces and serve with the red wine portabella sauce.

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