Beef Tenderloin Roulade
Beef tenderloin roulade with portabella red wine sauce is a special meal to serve to a crowd. It’s great when you want to splurge during the holidays.
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Cooking tools:
- Grill
- Instant-read thermometer
- Butcher's twine
- Pastry brush
- Chef's knife
- Cutting board
- Paper towel
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Serving platter
Ingredients
- 8 pounds beef tenderloin
- 8 ounces thinly sliced prosciutto ham
- 8 ounces shredded Parmigianino Reggiano cheese
- 4 ounces panko breadcrumbs
- 1 tablespoon lemon zest
- 2 tablespoons fresh oregano (chopped )
- 1/4 cup oil
- kosher salt
- freshly ground black pepper
- 1 tablespoon oil
- 2 tablespoons fresh garlic (minced )
- 1/4 cup shallots (thinly sliced )
- 3 portabella mushrooms (cut into 1-inch cubes)
- 3 cups red wine
- 1 sprig fresh rosemary
- 1 cup beef stock
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