Beef Tenderloin Roulade

Beef Tenderloin Roulade

Ingredients
1 lb Beef tenderloin
End Roast
0.5 lb Bacon
optional
1 Celery stalk
Fine Chop
1 Shallot
Small, diced
4 cloves garlic
crushed
1 Tbsp fresh basil
1 Tbsp fresh rosemary
1 Tbsp butter
unsalted
1 Scallion Green
Finely Sliced
salt
to taste
pepper
to taste
1 Tbsp neutral oil
0.5 cp Bread Crumbs
your preference
Filling
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
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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