Pepper crusted spinach and candied shallot beef roulade with vodka choron sauce

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

Vodka choron

• 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

METHODRoulade

1. In a small sauce pot, combine merlot, sugar and peeled shallots.
2. 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.
3. 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.
4. Pound out the beef tenderloin to 1/2 inch thickness and season with salt and pepper.
5. Spread a generous amount of the candied shallot on to the beef tenderloin and top with wilted spinach.
6. Roll the beef tenderloin and tie off with butcher twine.
7. Sear beef roulade in a hot French pan and add veal stock. Bake at 325F for 4 minutes.
8. Remove Roulade from pan and reduce veal stock until it’s thick and syrupy. Allow roulade to rest.

Vodka choron

1. 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.
2. Over a double boiler, whisk egg yolks and vodka reduction in a metal bowl until thick and frothy
3. Slowly pour clarified butter into the egg mixture, whisking vigorously until combined and season to taste. Combine reduce veal stock with candied shallot reduction.
4. Crust roulade with fresh cracked pepper and serve with a generous dollop of vodka choron sauce and the candied shallot pan jus.