Spiraled Filet Roast
Serves 4 - 6
Cook Time: 45 minutes
- Center cut beef tenderloin, approximately 8 inches
- 2 tbsp. extra virgin olive oil
- 2 tbsp. unsalted butter
- 1/2 cup yellow onion, finely chopped
- 8 oz. shiitake mushrooms
- 8 oz. portabella mushrooms
- 4 cloves of garlic, minced
- 1/4 cup beef stock
- 1/4 cup dry red wine
- 8 oz. spinach
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- Butcher’s twine
- Braswell's Smoke And Fire Burger Starter And Topper
Set the EGG for indirect cooking with the convEGGtor at 350°F; preheat a Big Green Egg Cast Iron Skillet.
Add extra virgin olive oil and butter to the skillet. Add the onion, cook until translucent. Add the mushrooms and cook for 4 minutes, then add the garlic; cook for 30 seconds. Add the stock and red wine, simmer until most of the liquid has evaporated. Add the spinach; remove the skillet from the heat once the spinach has wilted.
Trim excess fat from the meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Open the meat like a book and cover it with plastic wrap. Gently use the flat side of a meat tenderizer to even out the thickness to 1/2 to 3/4 inch.
Spread the mushroom and spinach mixture evenly over the beef, leaving about 1/2 inch around the sides. Roll the beef up, and tie at 1 inch intervals with the butcher’s twine to secure the roll. Brush the entire roll with olive oil, season with salt and pepper, and then coat with Fire-Roasted Beef Seasoning. Bake for 30 minutes at 350°F/177°C or until the internal temperature is 120°F/49°C.
Recipe from Elizabeth Burrell, Big Green Egg Culinary Center.