Roll with beef tenderloin
8 servings
60 minutes
Beef tenderloin roulade is a true culinary masterpiece that combines a crispy flaky shell with a juicy, aromatic filling. This recipe is inspired by the tradition of making meat pies but gives the dish an exquisite signature character. The beef tenderloin, seared to a golden crust, retains its tenderness and rich flavor, while the mushroom filling soaked in port wine adds expressiveness and depth to the dish. The crunchy pastry base highlights the textural richness of the dish, creating a perfect balance of soft and crispy. This roulade is not only delicious but also versatile: it can be an elegant centerpiece for a festive table or a refined main course for a special dinner. Served hot, it reveals its layered aromatic nuances with each bite.
1
To bake a shortcrust pastry: mix flour, 50 grams of softened butter, and 1 gram of salt in a blender on low speed. After a minute, while continuing to mix, add half of a beaten egg, followed by a tablespoon of water. Roll the dough into a sheet 5-7 mm thick and cut out a rectangle approximately 20x7 cm. Place in an oven preheated to 180 degrees for ten to fifteen minutes.
- Wheat flour: 100 g
- Butter: 145 g
- Chicken egg: 0.5 piece
- Salt: 1 teaspoon
2
Clean the cut from the film, add salt. Heat vegetable oil in a pan, add a tablespoon of butter, and fry the meat on both sides over high heat until golden brown. Place on a plate and let cool.
- Beef tenderloin: 500 g
- Vegetable oil: 1 tablespoon
- Butter: 145 g
3
Finely chop the shallots, mince a clove of garlic, and chop the tops of parsley and thyme. Slice the mushrooms thinly.
- Shallots: 0.5 head
- Garlic: 1 clove
- Parsley: 1 bunch
- Thyme: 3 stems
- Champignons: 10 pieces
4
Add 70 grams of butter to a heated skillet, then add shallots, mushrooms, and thyme. Add a teaspoon of salt. Season with pepper. Sauté over high heat to evaporate moisture. When the mushrooms and onions turn golden, splash with port wine, and after it evaporates, add parsley and garlic to the removed skillet. Blend the mixture into a medium crumb.
- Butter: 145 g
- Shallots: 0.5 head
- Champignons: 10 pieces
- Thyme: 3 stems
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Port: 20 ml
- Parsley: 1 bunch
- Garlic: 1 clove
5
Divide the puff pastry in half and roll out both halves. Place a shortbread base in the center of the first half. Trim the excess meat to resemble a rectangle and place it on the base. Top with meat trimmings and mushroom filling. Brush the edges of the meat with egg yolk, cover with the second sheet of pastry, and press to expel air, forming a tight mound. Trim excess pastry, leaving edges about 2 cm wide. Brush them with egg yolk, twist into a braid, and coat the entire roll with egg yolk.
- Puff pastry: 500 g
- Egg yolk: 1 piece
6
Place the roll on a baking sheet lined with parchment paper and send it to an oven preheated to 180 degrees for thirty to thirty-five minutes. After fifteen minutes, turn the baking sheet to ensure even baking. Serve hot.
- Egg yolk: 1 piece