Classic Beef Filet Roulade with Spinach and Garlic Herb Butter

When I first learned to butterfly a piece of beef, I was terrified I would slice right through the other side. It turns out that with a sharp knife and a bit of patience, it’s much simpler than it looks. This seared filet roulade has become my go-to recipe for small dinner parties because it feels fancy but comes together with very little stress. The key is to keep the beef cold before you slice it, which makes the meat firmer and much easier to handle.

I love how the garlic herb butter melts into the spinach inside the roll as it cooks. It keeps the center of the meat moist and adds an incredible depth of flavor that you don’t get with a standard steak. I usually serve this with a side of roasted root vegetables or a simple arugula salad to keep the plate from feeling too heavy. Just remember to use kitchen twine to tie the rolls tight, otherwise they tend to lose their shape in the pan.