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prep time: 45 minutes cook time: 15 minutes, serves 12 4 6 oz. beef tenderloin steaks or tenderloin tails 1 pound blue cheese crumbles 1/3 cup shredded parmesan cheese 1/3 cup breadcrumbs 1/2 cup whipped organic eggs, (about 3-4 eggs) 1 Tbsp. fresh parsley, minced 2 cups spinach, shredded, loosely packed 24 crostini, (see crostini recipe) blackening spice, as needed 3/4 cup peppercorn rosemary sauce, (recipe below) 1/2 cup roasted red pepper strips, diced Fresh rosemary leaves, as needed 1. Measure and combine the parmesan cheese, breadcrumbs, eggs, and parsley. Fold in the blue cheese crumbles, but do not over mix. 2. One at a time, butterfly each tenderloin steak or tenderloin tail to maximize surface. Place between two sheets of plastic wrap. Using a meat tenderizer, pound the meat to a thickness between 1/8" and 3/16". The finished surface area of the tenderloin should be approximately 7" across by 5" top-to-bottom. Carefully remove the meat and place onto a clean cutting board. 3. Lightly season the surface of the meat with salt and pepper. Spread approximately 3-4 oz. of the blue cheese mixture over the meat. Top with 1/2 cup loosely packed shredded spinach. Before rolling the tenderloin tail, fold any meat from the sides into the center to create a uniform rectangle. Tightly roll the tenderloin from end to end. Complete this process with the remaining tenderloin, cheese mixture, and spinach. 4. Place the roulades into a sheet of plastic wrap and wrap tightly to maintain its cylinder shape. Store seam side down on a sheet pan and refrigerate. 5. Preheat a gas grill or sauté pan. Season the outside of the roulade with blackening spice and place onto a lightly oiled section of the cooking surface, seam-side-down. Allow the roulade to cook to desired degree of doneness, turning to cook exterior surface. Remove from heat and slice into 3/4"-1" medallions. 6. Place each medallion on top of a crostini, top with peppercorn rosemary sauce, diced roasted red pepper, and fresh rosemary leaves. 7. Serve warm. Peppercorn Rosemary Sauce prep time: 5 minutes cook time: 25 minutes 2 Tbsp. organic butter, melted 1/4 cup shallots, fine dice 1 Tbsp. tomato paste 1 1/2 cups beef stock 1 cup whipping cream 1/2 tsp. black pepper 1 Tbsp. fresh rosemary leaves, minced 1. Melt the butter in a sauté pan. Add the shallots and sauté until translucent. 2. Add the tomato paste, mix well, and cook for an additional minute. Add the stock and bring to a boil. Allow the mixture to reduce by two-thirds. 3. Add the cream, pepper, and rosemary. Bring to a boil, reduce to a simmer and allow sauce to thicken to desired consistency. Strain. |
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