Seared Filet Roulade Recipes

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

Steps:

• Place curd in a mixing bowl. Pour boiling water over the curd, just covering it. With heat proof rubber gloves, kneed the curd together until one smooth mass is formed. Remove from the water and place in a mixing bowl. Add the herbs and pepper and kneed together. Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick. Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto. Tightly roll the mozzarella and cut off the ends. Wrap tightly in plastic wrap and refrigerate for two hours. Remove roulade from refrigerator, unwrap and slice to desired thickness. Place mesclun mix in center of a rather large plate. Slice red and golden tomato. Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato. Lightly drizzle vinaigrette on top and serve.

Steps:

• Tenderize steaks, if necessary, by pounding. Using a clean dish for preparation, divide mustard and spread on top of each steak. Divide mushrooms and peppers evenly on top of each steak. Roll up each steak, enclosing the peppers, and wrap each roll with 1 slice of bacon. Repeat procedure with remaining 5 steak rolls. Secure with string or a skewer. Lightly season with blended seasoning mixture.
• In a Dutch oven over medium-high heat, cook the remaining 2 strips of bacon; add onion and cook until tender. Add the steaks and brown lightly on all sides. Add hot beef broth and reduce the heat. Braise the steaks until an instant-read thermometer registers an internal temperature of 140 degrees F.
• Remove the steaks from the Dutch oven. Add the flour to the reduced stock and whisk to make a brown sauce. Return steak rolls to Dutch oven and keep warm until serving time. Internal temperature at serving time may be 160 degrees F.
• To serve: remove string or skewer. Cut steak diagonally to show colors of peppers and mushrooms. Drizzle sauce over top.

Steps:

• Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
• Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
• Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.