Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped basil
- 1 teaspoon chopped shallots
- 1 teaspoon chopped garlic
- 2 roma tomatoes, sliced and seeded
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 (8-ounce) filet mignon
- 4 sprigs rosemary
Directions
Preheat the oven to 400 degrees F.
In a bowl combine vinegar, basil, shallots, garlic, tomatoes, salt, and freshly ground black pepper. Add the 2 tablespoons of the olive oil and whisk together. Slice the filet to desired thickness long-ways, leaving 1 end of the filet uncut so that you have a slice about 12 inches long. Lay the tomato mixture on the filet, and begin rolling to create the "roulade". Once the filet is filled and rolled tightly, tie it with butcher's twine around the middle of the filet to hold it together. Take the sprigs of rosemary and push them through the filet to create a seal. Heat a pan over medium-high heat and add the remaining 2 tablespoons of oil. Season filet with salt and pepper, to taste. Sear for 3 to 4 minutes on each side. Finish in the oven for 6 to 10 minutes, or until desired temperature is reached. Once out of the oven, remove the string and rosemary, and replace with new rosemary for garnish and to hold the filet together.
















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By SweetsByReese
Omaha, NE
on May 01, 2008
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I am a culinary student and I am just about to graduate. I had a dinner for 25 people of high status at my school and in the local area (and I was being graded on this dinner. I used the Seared Filet Roulade as my meat item in my entree and everyone loved it. The meat was so tender, not only from being from the tenderloin, but from the extra tenderizing it got from pounding it out. The basil and tomato mixture is great. I plan to use this recipe for future dinners. Thank you Foodnetwork for helping me make my dinner successful!!
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