Beef Tenderloin Roulade

Updated at: Thu, 17 Aug 2023 07:36:24 GMT

Step 1

Over medium High heat- Add oil and celery to a pan. Cook until just softening.

Step 2

In this order, add each ingredient and cook 30-60 seconds. Shallot, Scallion, Garlic (Salt & Pepper)

Step 3

Reduce heat to medium low- Add butter and sauté vegetables until they just to begin taking on color.

Step 4

Add bread crumbs and lightly toast 2-3 minutes

Step 5

Remove from heat and add your herbs

Step 6

Allow to cool while you prep the roast

Step 7

Starting at one length wise edge. Begin making 1" slices with the grain of the meat. Rolling the cut edge out each time until you have what looks like a flat iron steak.

Step 8

Cover with plastic wrap and pound lightly to produce and even looking steak.

Step 9

Salt both sides generously and pepper the interior side. Then rest for 10 minutes on the counter.

Step 10

Preheat oven to 350 degrees

Step 11

Lay the roast on a piece of cellophane or parchment

Step 12

*Assemble a bacon weave mat under your roast. (Optional)

Step 13

Leaving 1 1/2" on the thinnest edge and 1/2" on the thicker edge. Pour out and evenly cover you roast with the filling.

Step 14

Using your liner to assist, begin rolling (thick end first) your roast.

Step 15

Some filling with fall out, this is fine.

Step 16

Once tightly rolled, secure your roll with food safe twine of pics.

Step 17

Over high heat (In your filling pan) sear all the long edges of your roulade.

Step 18

Insert a probe in the center of your roulade. ** Insert in to the beef, NOT the filling**

Step 19

In a roasting pan, uncovered, bake to your desired doneness.

Step 20

If using bacon, I recommend 135- 140 degrees. To allow the bacon to cook fully.

Step 21

Remove from pan, rest 10 minutes and slice 1/2-3/4" thick slices

Step 22

**Remove String or Pics from your roast before serving**

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