🥩 Beef Tenderloin Roulade with Spinach, Goat Cheese & Sun-Dried Tomatoes

Served with Potato Gratin, Roasted Asparagus & Red Wine Shallot Sauce

This elegant restaurant-style entrée features tender beef rolled around creamy goat cheese, sautéed spinach, and sun-dried tomatoes, paired with buttery potato gratin, roasted asparagus, and a rich red wine shallot reduction.

🛒 Ingredients

Beef Roulade

• 2 lb (900 g) beef tenderloin or top sirloin, butterflied

• Salt and black pepper

• 2 tbsp olive oil

• 2 cups fresh spinach

• 4 oz (115 g) goat cheese (or cream cheese)

• ½ cup chopped sun-dried tomatoes

• 2 garlic cloves, minced

• 1 tsp fresh thyme

• Kitchen twine

Potato Gratin

• 2 lb Yukon Gold potatoes, thinly sliced

• 2 cups heavy cream

• 2 garlic cloves, minced

• 1½ cups Gruyère cheese, grated

• Salt

• Pepper

• Nutmeg (optional)

Roasted Asparagus

• 1 bunch asparagus

• 1 tbsp olive oil

• Salt

• Pepper

Red Wine Shallot Sauce

• 2 shallots, finely diced

• 1 cup dry red wine

• 1 cup beef stock

• 2 tbsp butter

• 1 tsp fresh thyme

👩‍🍳 Instructions

Step 1 – Prepare the Filling

1. Heat olive oil in a skillet.

2. Sauté garlic for 30 seconds.

3. Add spinach and cook until wilted.

4. Remove from heat and cool.

5. Mix with goat cheese, sun-dried tomatoes, and thyme.

Step 2 – Roll the Beef

1. Butterfly the beef into a flat sheet.

2. Season generously with salt and pepper.

3. Spread the spinach mixture evenly.

4. Roll tightly into a log.

5. Tie every 2 inches with kitchen twine.

Step 3 – Sear

Heat a large skillet over high heat.

Brown the roulade on all sides (about 2 minutes per side).

Step 4 – Roast

Transfer to a 400°F (200°C) oven.

Roast until internal temperature reaches:

• 125°F (52°C) Rare

• 130°F (54°C) Medium Rare

• 140°F (60°C) Medium

Rest for 10 minutes before slicing.

Potato Gratin

1. Heat cream with garlic.

2. Layer potatoes in a buttered baking dish.

3. Season each layer.

4. Pour over the cream.

5. Cover with Gruyère cheese.

6. Bake at 375°F (190°C) for 60–70 minutes until golden and tender.

Roasted Asparagus

Toss asparagus with olive oil, salt, and pepper.

Roast at 425°F (220°C) for 10–12 minutes.

Red Wine Sauce

1. Cook shallots until soft.

2. Add wine and reduce by half.

3. Add beef stock and simmer until slightly thickened.

4. Whisk in butter.

5. Season to taste.

Plating

• Spoon the red wine sauce onto the plate.

• Arrange roasted asparagus.

• Add a square of potato gratin.

• Slice the beef roulade into medallions and place on top of the sauce.

• Garnish with microgreens or fresh thyme.

Chef's Tips

• Chill the roulade for 20 minutes before slicing to help it hold its shape.

• For extra flavor, wrap the roulade in prosciutto before roasting.

• A meat thermometer is the best way to achieve perfectly cooked beef.

• Let the meat rest before slicing to retain its juices.

This dish is ideal for holiday dinners, anniversaries, or any special occasion where you want a restaurant-quality presentation with rich, balanced flavors.