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Filet of Beef en Roulade with Black Truffles

Description

Many Burgundy beef dishes are stewed or sauced, since the local Charolais beef is not highly flavorful on its own. This recipe, with truffles and Pinot Noir in the sauce, gives a Burgundian cast to the flavors without overpowering a good filet such as those available in the U.S.

Wine suggestion: This was wonderful with a 1987 Latricières-Chambertin grand cru, but would go equally well with a younger Gevrey-Chambertin, a brawny Nuits-Saint-Georges, or a top Santenay.

Category
Entrées
Cuisine
French
Number of Servings
Serves 6
Ingredients
Cut the filet lengthwise about 3/4 inch in and unroll to form rectangle (or ask your butcher to prepare the beef for a roulade). Chop together the truffles, chervil, tarragon and parsley. Add salt and pepper to taste. Spread mixture on beef and roll back to original shape, tying with string.

Sear the meat in a seasoned or nonstick ovenproof pan over high heat, browning slightly, for 1-2 minutes, turning frequently to seal in juices. Heat oven to 500°F. Bake the meat for 20-25 minutes (for medium). Remove; cover with foil to retain heat. Reserve juices.

In a saucepan, bring the veal stock, wine and Port to a boil; reduce by half. Adjust seasoning. Add meat juices. Sauce can be further reduced, or thickened with cornstarch to proper consistency. Slice meat to about 2 inches thickness to serve; drizzle with sauce.
Directions
Cut the filet lengthwise about 3/4 inch in and unroll to form rectangle (or ask your butcher to prepare the beef for a roulade). Chop together the truffles, chervil, tarragon and parsley. Add salt and pepper to taste. Spread mixture on beef and roll back to original shape, tying with string.

Sear the meat in a seasoned or nonstick ovenproof pan over high heat, browning slightly, for 1-2 minutes, turning frequently to seal in juices. Heat oven to 500°F. Bake the meat for 20-25 minutes (for medium). Remove; cover with foil to retain heat. Reserve juices.

In a saucepan, bring the veal stock, wine and Port to a boil; reduce by half. Adjust seasoning. Add meat juices. Sauce can be further reduced, or thickened with cornstarch to proper consistency. Slice meat to about 2 inches thickness to serve; drizzle with sauce. Serves 6.

Note: Strong earthy mushrooms, such as morels, can be substituted for the truffles.
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