Beef Tenderloin Roulade with Wild Mushroom Filling
Filling:
8 oz cremini mushrooms
8 oz wild mushrooms, trimmed (such as porcini, shitake, oyster, hen-of-the-woods, or a combination)
1 Tbs duck fat (or butter)
1 Tbs olive oil
1 large onion, halved and sliced 1/4 inch thick
1/2 tsp salt
1/4 tsp black pepper
2 medium cloves garlic, minced or pressed
1 cup Maderia or sweet Marsala wine
1 cup lightly packed baby spinach
Roast:
1 whole beef tenderloin, chain muscle and silverskin removed, tip and large end trimmed
1 1/2 Tbs kosher salt
1 1/2 Tbs freshly cracked black pepper
2 - 3 Tbs olive oil
Herbed Butter:
8 Tbs ( 1 stick) unsalted butter, softened
2 Tbs chopped fresh parsley
1 1/2 tsp chopped fresh thyme leaves
2 cloves garlic, minced or pressed
2 Tbs whole-grain mustard
1/4 tsp table salt
1/4 tsp freshly ground black pepper
Chop mushrooms in food processor until coarsely chopped. Heat butter (duck fat) and oil in a large nonstick skillet over medium-high heat. Add onion, salt and pepper and cook until onion begins to soften, stirring occasionally. Add mushrooms and cook, stirring occasionally, until all moisture is evaporated. Reduce heat to medium and continue to cook until vegetables are deeply browned and sticky. Stir in garlic and cook just a minute or so. Slowly stir in the Marsala/Madeira and cook, deglazing the pan as you stir gently. Cook until all liquid has evaporated. Let cool to room temperature before stuffing the roast.
Butterfly the tenderloin with a double cut method (cutting into the roast about 1/3 up from the bottom, then unrolling it and cutting the remaining 2/3 in half to have a larger, flatter piece of meat to roll). Place butterflied tenderloin between two sheets of plastic wrap which have been sprinkled with water. With the flat side of a meat tenderizer or with a small saucepan, gently pound the beef to an even thickness (about 1" thick) and rectangular shape. Spread the cooled onion mixture over the entire roast, stopping about 1/2 inch from the edges. Lay fresh baby spinach leaves on top of the filling in a single overlapping layer, then roll and tie the roast securely.
Stir together 1 Tbs of olive oil, salt and pepper. Remove the roast from the fridge and rub it with the oil mixture. Let it stand at room temperature for an hour before cooking.
Heat oven to 450°F with rack in the middle position. Heat remaining 2 Tbs oil in a large skillet or a cast-iron griddle over medium-high heat until smoking. Add beef to pan and sear on all sides until well-browned, about 8 - 10 minutes. Transfer roast to a roasting pan on a rack and place in oven. Roast until internal temperature reaches 120°F for rare (16 - 18 minutes), 125°F for medium-rare (20 - 22 minutes).
8 oz cremini mushrooms
8 oz wild mushrooms, trimmed (such as porcini, shitake, oyster, hen-of-the-woods, or a combination)
1 Tbs duck fat (or butter)
1 Tbs olive oil
1 large onion, halved and sliced 1/4 inch thick
1/2 tsp salt
1/4 tsp black pepper
2 medium cloves garlic, minced or pressed
1 cup Maderia or sweet Marsala wine
1 cup lightly packed baby spinach
Roast:
1 whole beef tenderloin, chain muscle and silverskin removed, tip and large end trimmed
1 1/2 Tbs kosher salt
1 1/2 Tbs freshly cracked black pepper
2 - 3 Tbs olive oil
Herbed Butter:
8 Tbs ( 1 stick) unsalted butter, softened
2 Tbs chopped fresh parsley
1 1/2 tsp chopped fresh thyme leaves
2 cloves garlic, minced or pressed
2 Tbs whole-grain mustard
1/4 tsp table salt
1/4 tsp freshly ground black pepper
Chop mushrooms in food processor until coarsely chopped. Heat butter (duck fat) and oil in a large nonstick skillet over medium-high heat. Add onion, salt and pepper and cook until onion begins to soften, stirring occasionally. Add mushrooms and cook, stirring occasionally, until all moisture is evaporated. Reduce heat to medium and continue to cook until vegetables are deeply browned and sticky. Stir in garlic and cook just a minute or so. Slowly stir in the Marsala/Madeira and cook, deglazing the pan as you stir gently. Cook until all liquid has evaporated. Let cool to room temperature before stuffing the roast.
Butterfly the tenderloin with a double cut method (cutting into the roast about 1/3 up from the bottom, then unrolling it and cutting the remaining 2/3 in half to have a larger, flatter piece of meat to roll). Place butterflied tenderloin between two sheets of plastic wrap which have been sprinkled with water. With the flat side of a meat tenderizer or with a small saucepan, gently pound the beef to an even thickness (about 1" thick) and rectangular shape. Spread the cooled onion mixture over the entire roast, stopping about 1/2 inch from the edges. Lay fresh baby spinach leaves on top of the filling in a single overlapping layer, then roll and tie the roast securely.
Stir together 1 Tbs of olive oil, salt and pepper. Remove the roast from the fridge and rub it with the oil mixture. Let it stand at room temperature for an hour before cooking.
Heat oven to 450°F with rack in the middle position. Heat remaining 2 Tbs oil in a large skillet or a cast-iron griddle over medium-high heat until smoking. Add beef to pan and sear on all sides until well-browned, about 8 - 10 minutes. Transfer roast to a roasting pan on a rack and place in oven. Roast until internal temperature reaches 120°F for rare (16 - 18 minutes), 125°F for medium-rare (20 - 22 minutes).
While the meat roasts, combine butter ingredients in a small bowl.
When the tenderloin is done, transfer it to a cutting board and spread the butter mixture liberally over the roast evenly. Tent it loosely with foil and let it rest for 15 minutes before removing the strings, slicing and serving.
Note: Cooking times for the roast are approximate, so watch the temperature closely and pull the roast when the desired temperature or doneness is reached. All preparations can be made the day before cooking. Simply wrap the roulade tightly in plastic wrap and place in a lipped pan to catch any juices that may leak out and store it in the refrigerator. Remove the roulade at least 1 1/2 hours before cooking to allow the filling to come up to room temperature. If the filling is too cool, you will end up overcooking the beef. I had a temperature probe inserted into the filling, and also used an instant-read thermometer to check the outer meat temperature at a more shallow depth. Once the meat temperature (about 1" in the roulade) reached 120°F, I pulled the roast and allowed it to rest. It turned out a perfect medium rare. If wild mushrooms are unavailable, use whatever mushrooms you like. My go-to mushroom is the cremini, a.k.a. brown buttons a.k.a. baby portabellos.
Note: Cooking times for the roast are approximate, so watch the temperature closely and pull the roast when the desired temperature or doneness is reached. All preparations can be made the day before cooking. Simply wrap the roulade tightly in plastic wrap and place in a lipped pan to catch any juices that may leak out and store it in the refrigerator. Remove the roulade at least 1 1/2 hours before cooking to allow the filling to come up to room temperature. If the filling is too cool, you will end up overcooking the beef. I had a temperature probe inserted into the filling, and also used an instant-read thermometer to check the outer meat temperature at a more shallow depth. Once the meat temperature (about 1" in the roulade) reached 120°F, I pulled the roast and allowed it to rest. It turned out a perfect medium rare. If wild mushrooms are unavailable, use whatever mushrooms you like. My go-to mushroom is the cremini, a.k.a. brown buttons a.k.a. baby portabellos.
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