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.
For the Roulade
Thinly Sliced Prosciutto Ham
Parmigiano Reggiano cheese
Chopped Fresh Oregano
salt & pepper OR your favorite steak seasoning
For the sauce
Thinly Sliced Shallots
Portabella Mushrooms Chopped into 1″ pieces
Sprig of Rosemary
Begin 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.
Sprinkle 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.
Carefully 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.
Brush all sides of the roulade with the blended oil and season with salt and pepper or your favorite steak seasoning blend
There 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.
For the sauce
Place 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.
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