Beef Tenderloin and Mushroom Roulade
4 6 oz. beef tenderloin filets
3 T olive oil
1 1/4 C onion, diced
1 1/2 C sherry
6 cloves garlic, chopped
2 C chopped button mushrooms
2 C chopped portabella mushrooms
1 T dried tarragon
3/4 C heavy cream
salt and pepper to taste
2 C bread crumbs
4 oz. bleu cheese crumbles
Preheat oven to 400 degrees. Saute onion in olive oil until
translucent. Add garlic and brown slightly. Add sherry and reduce by
1/3. Add mushrooms and saute until liquid evaporates. Stir in heavy
cream. Remove from heat. Stir in bleu cheese and bread crumbs. Set
Mixture aside.
Butterfly steaks and lay open on plastic wrap. Cover with second
sheet of plastic wrap and pound with flat side of meat mallet until
half inch thick. Press mushroom filling into steak and roll like a
jellyroll. Tie with cotton string. Roast until the internal
temperature is 155 degrees, approximately 20 to 25 minutes. |