Pepper Stuffed Beef Tenderloin
Season 2; Episode 9

Categories: Beef, Main dish
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Yield Information
Number of Portions: 4
Quantity Unit Ingredient
212 - 3 pounds beef tenderloin trimmed
34 cup tawny port split
2 large bell peppers roasted
  Pinch The Edge
see notes
1 teaspoon fresh rosemary chopped
12 cup beef stock low sodium
1 teaspoon cornstarch  
    fresh rosemary sprigs for garnish

To trim the tenderloin, carefully separate the fat cap with your fingers. Save for another use. Remove the silver skin by sliding a sharp knife under it. Cut carefully to not lose any meat. Cut a piece of tenderloin that will be of even thickness along its length. You need a piece about 5 to 6" long.

To butterfly the meat, hold a long sharp knife parallel to the cutting board, about 1/2" above the surface. Slice about halfway into the meat, on the long side. Peel back the top cut piece and continue to slide the knife through the meat, keeping it parallel to the cutting board, rolling the top piece of meat away from the knife as you cut.
You should end up with a long rectangle of meat, fairly even in thickness.

If the meat has some thick spots, cover with plastic wrap and use a meat mallet to pound them as close to even as possible.

Into a saute pan over high heat, reduce 3/4 of a cup of tawny port to a syrup consistency. Cool slightly. Pour the reduction onto the meat and spread around evenly. 

Peel, seed and de-vein the roasted peppers. Open them out flat and place them on top of the meat, arranging so the edges are about even with the edges of the beef.

Starting at a short side of the meat, roll up jelly-roll style, as tightly as possible. Place seam side down on the cutting board. Taking a piece of butcher twine about 1 yard long, tie the meat. Starting 1/2" from one end, tie a loop around the roll, using a half hitch. Bring the string toward the other end and loop around about 1/2" from the first loop, again making a half hitch. Continue in this fashion until you are 1/2" from the other end. At this point, bring the end of the string under the roll, looping in the lengthwise direction, bring around to the top at the far end. Weave the string under at least one of the middle loops. Tie off the string at the first loop you made. Season the meat with The Edge and sprinkle with the chopped rosemary.

Preheat the oven to 300°. Place the meat into a shallow roasting pan and place into the preheated oven for about 20 minutes, or until a thermometer registers 115° - 120° in the center of the roll. Remove from the oven and allow to rest for 10 minutes.

While the meat is roasting, place 1 cup tawny port into a saute pan over high heat and reduce to half. Add the 1/2 cup beef stock, mixed with the cornstarch. Continue to heat until the sauce is thickened. 

To serve, place a spoonful of sauce on each plate. Remove the string from the roll. Slice the meat about 1/2" thick and place a couple of slices over the sauce. 

"Tenderloin rolled with roasted peppers and port reduction"

NOTES : You can substitute The Edge with a basic tri-mix which is 9 parts salt, 1 part pepper, and 1 part granulated garlic.