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Features for "Beef Tenderloin And Mushroom Roulade"
Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes
Ingredients for "Beef Tenderloin And Mushroom Roulade" (Click here for measurement conversion) 4 (6 oz.) Beef tenderloin fillets
3 Tablespoon Olive Oil
1 1/4 Cup Onion, diced
1 1/2 Cup Sherry
6 Cloves Garlic, chopped
2 Cup chopped Button Mushrooms
2 Cup chopped Portabella Mushrooms
1 Tablespoon dried Tarragon
3/4 Cup Heavy Cream
Salt and Pepper to taste
2 Cup Bread Crumbs
4 oz. Bleu Cheese crumbles
Method for "Beef Tenderloin And Mushroom Roulade"
Preheat oven to 400 degrees F. 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 jelly-roll. Tie with cotton string. Roast until the internal temperature is 155 degrees, approximately 20 to 25 minutes.
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