Beef Tenderloin Roulade with Peppercorn Rosemary Sauce

Thom Hackett

Serves:  2

Ingredients

For Tenderloin:

6 oz. beef tenderloin steaks or tenderloin tails
¼ pound blue cheese crumbles
4 teaspoons shredded parmesan cheese
⅓ cup breadcrumbs
4 teaspoons whipped organic eggs, (about 1 eggs)
1 teaspoon fresh parsley, minced
½ cup spinach, shredded, loosely packed
6 crostini, (see crostini recipe)
blackening spice, as needed
4 tablespoons peppercorn rosemary sauce, (recipe below)
2 tablespoons roasted red pepper strips, diced
Fresh rosemary leaves, as needed

For Peppercorn Rosemary Sauce:

2 teaspoons organic butter, melted
1 tablespoon shallots, fine dice
1 teaspoon tomato paste
1½ cups beef stock
2 oz. whipping cream
¼ teaspoon black pepper
1 teaspoon fresh rosemary leaves, minced

For Crostini:

Parisian loaf or baguette
Organic Olive Oil
Paprika or other seasoning blend

Cooking Method

For Tenderloin:

Measure and combine the parmesan cheese, breadcrumbs, eggs, and parsley.

·         Fold in the blue cheese crumbles, but do not over mix.

Butterfly tenderloin steak or tenderloin tail to maximize surface.

1.      Place between two sheets of plastic wrap.

2.      Using a meat tenderizer, pound the meat to a thickness between ⅛" and 3/16".

3.      The finished surface area of the tenderloin should be approximately 7" across by 5" top-to-bottom.

4.      Carefully remove the meat and place onto a clean cutting board.

Lightly season the surface of the meat with salt and pepper.

1.      Spread the blue cheese mixture over the meat.

2.      Top with loosely packed shredded spinach.

3.      Before rolling the tenderloin tail, fold any meat from the sides into the center to create a uniform rectangle.

4.      Tightly roll the tenderloin from end to end.

Place the roulade into a sheet of plastic wrap and wrap tightly to maintain its cylinder shape.

·         Store seam side down on a sheet pan and refrigerate.

Preheat a gas grill or sauté pan.

1.      Season the outside of the roulade with blackening spice and place onto a lightly oiled section of the cooking surface, seam-side-down.

2.      Allow the roulade to cook to desired degree of doneness, turning to cook exterior surface.

3.      Remove from heat and slice into 3/4"-1" medallions.

Place the medallion on top of a crostini, top with peppercorn rosemary sauce, diced roasted red pepper, and fresh rosemary leaves.

Serve warm.

For Peppercorn Rosemary Sauce:

Melt the butter in a small sauté pan.

1. Add the shallots and sauté until translucent.

2. Add the tomato paste, mix well, and cook for an additional minute.

3. Add the stock and bring to a boil.

4. Allow the mixture to reduce by two-thirds.

5. Add the cream, pepper, and rosemary.  

6. Bring to a boil, reduce to a simmer and allow sauce to thicken to desired consistency.

7. Strain.

For Crostini:

Slice 6 - 1/4 “slices from side to side of baguette or on the bias from side to side.

1.      Lay flat on a sheet pan.

2.      Preheat an oven or grill to 350°F.

Evenly and lightly brush both sides with olive oil.

1.      Lightly sprinkle both sides with paprika.

2.      Place into the oven and allow to cook for approximately 3-5 minutes or until slices begin to crisp, or grill slices directly on a preheated grill to produce diamond markings.

3.      Remove from the oven or grill and allow to cool at room temperature.