1 lb Beef tenderloin
0.5 lb Bacon
1 Celery stalk
4 cloves garlic
1 Tbsp fresh basil
1 Tbsp fresh rosemary
1 Tbsp butter
1 Scallion Green
1 Tbsp neutral oil
0.5 cp Bread Crumbs
Step 1Over medium High heat- Add oil and celery to a pan. Cook until just softening.
Step 2In this order, add each ingredient and cook 30-60 seconds. Shallot, Scallion, Garlic (Salt & Pepper)
Step 3Reduce heat to medium low- Add butter and sauté vegetables until they just to begin taking on color.
Step 4Add bread crumbs and lightly toast 2-3 minutes
Step 5Remove from heat and add your herbs
Step 6Allow to cool while you prep the roast
Step 7Starting 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 8Cover with plastic wrap and pound lightly to produce and even looking steak.
Step 9Salt both sides generously and pepper the interior side. Then rest for 10 minutes on the counter.
Step 10Preheat oven to 350 degrees
Step 11Lay the roast on a piece of cellophane or parchment
Step 12*Assemble a bacon weave mat under your roast. (Optional)
Step 13Leaving 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 14Using your liner to assist, begin rolling (thick end first) your roast.
Step 15Some filling with fall out, this is fine.
Step 16Once tightly rolled, secure your roll with food safe twine of pics.
Step 17Over high heat (In your filling pan) sear all the long edges of your roulade.
Step 18Insert a probe in the center of your roulade. ** Insert in to the beef, NOT the filling**
Step 19In a roasting pan, uncovered, bake to your desired doneness.
Step 20If using bacon, I recommend 135- 140 degrees. To allow the bacon to cook fully.
Step 21Remove from pan, rest 10 minutes and slice 1/2-3/4" thick slices
Step 22**Remove String or Pics from your roast before serving**