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Spiraled Filet Roast

Serves 4 - 6

Cook Time: 45 minutes

This beef roast is impressive enough for an elegant dinner party, but manageable enough to make as a weeknight meal. Mouths are sure to water when this dish, filled with aromatic vegetables cooked in a red wine reduction, hits the table.


  • 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.

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