Recipe
Stuffed Tenderloin of Beef using RoastWrap
Serves:
Ingredients:
1 whole tenderloin - cleaned (cleaned weight about 4-1/4 pounds)
Coarse salt and freshly ground black pepper to taste Spinach filling:
2 cups cooked, chopped, and drained fresh spinach
1 cup goat crumbled cheese
1 cup crumbled Gorgonzola cheese
1/4 pound small diced pancetta - pan fried until crisp
Freshly ground black pepper to taste
2 large eggs 3 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper to taste Red Wine Sauce:
2 tablespoons olive oil
2-1/2 cups sliced shallots
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon each: all purpose flour and minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg and ground cloves
3-1/4 cups beef broth
1-1/2 cups dry red wine
1/4 cup brandy
Coarse salt and freshly ground black pepper to taste Spinach filling:
2 cups cooked, chopped, and drained fresh spinach
1 cup goat crumbled cheese
1 cup crumbled Gorgonzola cheese
1/4 pound small diced pancetta - pan fried until crisp
Freshly ground black pepper to taste
2 large eggs 3 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper to taste Red Wine Sauce:
2 tablespoons olive oil
2-1/2 cups sliced shallots
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon each: all purpose flour and minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg and ground cloves
3-1/4 cups beef broth
1-1/2 cups dry red wine
1/4 cup brandy
Directions:
To make the stuffing: In a bowl, combine the spinach, goat cheese, Gorgonzola, and cooked pancetta and mix well. Season with freshly ground black pepper to taste. Add the eggs, mix well, and set aside.
Assembly: Split tenderloin open (like a book) down it’s entire length and pound with a meat mallet to form an even thickness . Season the cut side of the meat with salt and pepper to taste.
Spread the stuffing over the tenderloin, keeping it 1-1/2 inches from edges and roll the roast, jelly roll style.
Position SnapWrap Sheet with the adhesive strip facing up and furthest from you. Place rolled roasted to end of the SnapWrap and roll toward the adhesive strip. Remove paper from adhesive strip and secure roast in SnapWrap. Trim the netting to be slightly longer than the roast (to assure that each end of the roast is contained). Slide netting over the roast and SnapWrap. The dotted perforation guideline on the SnapWrap sheet should be clearly visible at the center of the roast. To remove the SnapWrap sheet, completely break the perforation by simply pressing or twisting along the dotted guideline as you rotate the roast and SnapWrap. Remove the first half of the SnapWrap sheet from one end of the roast by pulling sheet out from under the net. Repeat on the other end, checking to make sure that all the SnapWrap has been removed before roasting.
Brush the roast with olive oil and season with pepper. Place in roaster, seam side down and roast in 400-degree oven to 120 - 130 degrees, about 30 – 40 minutes. Transfer the tenderloin roll to a carving board and allow to rest for 10 minutes. Remove the netting and slice into thick slices. Serve with Red Wine sauce.
For Red Wine Sauce:
Heat oil in large saucepan over medium low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1-3/4 cups, about 20 minutes. Discard bay leaf.
Heat oil in large saucepan over medium low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1-3/4 cups, about 20 minutes. Discard bay leaf.
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