Recipe courtesy of The Pottery Restaurant and Grandview Farms
- Four 4 oz beef tenderloin centre cut
- 120 g washed, chopped raw spinach
- 1 clove garlic, peeled and minced
- 4 shallots whole, peeled
- 375 ml merlot
- 30 g sugar
- 125 ml veal stock
- 15 g sea salt
- 30 g cracked pepper
- 3 egg yolks
- 60 ml vodka
- 30 ml white wine
- 15 g fresh tarragon
- 15 g tomato pasta
- 1 bay leaf
- 10 peppercorns
- 250 ml clarified butter
- In a small sauce pot, combine merlot, sugar and peeled shallots.
- Cover liquid with parchment and reduce for 20 minutes or until thick and syrupy Remove shallots and reserve liquid. Finely mince the shallots once they have cooled.
- In a small saute pan, cook the spinach and garlic and season with salt and pepper until the spinach is wilted and all the spinach water has evaporated.
- Pound out the beef tenderloin to 1/2 inch thickness and season with salt and pepper.
- Spread a generous amount of the candied shallot on to the beef tenderloin and top with wilted spinach.
- Roll the beef tenderloin and tie off with butcher twine.
- Sear beef roulade in a hot French pan and add veal stock. Bake at 325F for 4 minutes.
- Remove Roulade from pan and reduce veal stock until it’s thick and syrupy. Allow roulade to rest.
- In another small sauce pan, combine vodka, white wine, tarragon, tomato paste, bay leaf and peppercorn. Reduce the mixture until there is 1/4 cup of liquid remaining.
- Over a double boiler, whisk egg yolks and vodka reduction in a metal bowl until thick and frothy
- Slowly pour clarified butter into the egg mixture, whisking vigorously until combined and season to taste. Combine reduce veal stock with candied shallot reduction.
- Crust roulade with fresh cracked pepper and serve with a generous dollop of vodka choron sauce and the candied shallot pan jus.