Beef Tenderloin and Woodland Mushroom Roulade with a Lobster and Bearnaise Ravioli

Menu Part: 
Cuisine Type: 
Five servings

Featuring lobster, beef tenderloin, bacon and mushrooms, this dish is filled with juicy flavors and topped with a creamy sauce.


Beef Tenderloin Roulade
1.5 lb. beef tenderloin
1 slice bacon
1/2 yellow onion, minced
2 tsp. minced garlic
8 oz. roughly chopped wild mushroom blend
4 oz. sherry
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 tbsp. fresh chopped flat-leaf parsley
1 tsp. fresh minced thyme
1/2 cup focaccia breadcrumbs

Ravioli Filling
5 oz. claw, knuckle lobster meat
4 tbsp. ricotta cheese
1 tbsp. fresh chopped tarragon
1 tbsp. chopped Italian parsley
1/8 tsp. kosher salt
Juice of 1/2 lemon

Roasted Red Pepper Pasta Dough
1 cup all-purpose flour
1 cup semolina flour
1/8 tsp. kosher salt
1 tsp. paprika
1 egg
2 tbsp. crushed tomato
1 roasted red pepper, skin, seeds removed
1 tbsp. white wine

Hollandaise sauce
1 egg yolk
1 tbsp. Minor’s culinary cream
Juice of 1/2 lemon
1/4 tsp. sriracha sauce
2 tbsp. melted butter

Tarragon Vinegar Reduction
1 tbsp. minced shallot
1/2 cup Champagne vinegar
2 tbsp. white wine
2 tsp. white sugar
2 tsp. fresh chopped tarragon

Cognac Cream Sauce
2 oz. half-and-half
2 tbsp. Minor’s culinary cream
2 tbsp. cognac
2 tsp. chopped Italian parsley
1/4 tsp. kosher salt


Beef Tenderloin Roulade

  1. Trim tenderloin of any silverskin and fat. Using filet knife, carefully open tenderloin so that it can be rolled into spiral. Place opened beef onto piece of double plastic wrap and refrigerate.
  2. In medium sauté pan, render bacon. Cook until crispy and remove from pan. Add mushrooms and cook for 1 minute. Add onion and garlic and cook until onions are translucent. Deglaze pan with the sherry.
  3. Add salt, pepper, parsley and thyme. Cook for 30 seconds more. Turn off heat and fold in breadcrumbs.
  4. Remove beef from cooler and evenly spread mushroom mixture on surface. Roll beef back into tenderloin shape, making sure to keep as tight as possible. Using butcher’s twine, wrap and tie beef in five locations.
  5. Bake beef in 350°F oven until internal temperature of 130°F is reached. Remove beef from oven and allow to rest 5 to 8 minutes. Set aside for plating.

Ravioli Filling

  1. Using chef knife, rough chop lobster meat to 1/4-inch pieces.
  2. In mixing bowl, mix all ingredients until well incorporated.

Roasted Red Pepper Pasta Dough

  1. Place all dry ingredients on work surface and form well in middle.
  2. Purée red pepper and rest of wet ingredients in food processor.
  3. Pour red pepper mixture into flour well and begin to fold dry into wet. Continue to fold ingredients until dough forms. Knead dough until firm and consistent texture is achieved.
  4. Wrap dough in plastic wrap and allow to rest for at least 20 minutes.

Hollandaise sauce

  1. Place small pot of water on stove and bring to a boil.
  2. While waiting for water to boil, place all ingredients except butter into small mixing bowl. Whisk to incorporate.
  3. Once water is boiling, place bowl over water bath and whisk vigorously for one minute. Slowly drizzle melted butter into bowl while whisking, forming emulsion.
  4. Place hollandaise into cooler and allow to cool.

Tarragon Vinegar Reduction

  1. Place all ingredients in small pan and bring to a simmer. Reduce mixture by half. Reverse for later use.

Cognac Cream Sauce

  1. Place all ingredients in small pan and bring to a simmer. Reduce liquid by half. Reserve sauce for later use. 
Source: Lake Vista Retirement Community, Lake Vista, Ohio

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