If you're looking for a gourmet dish to wow your guests, this is it. Filets of beef tenderloin and salmon are rolled with beefy portobello mushrooms and herbs making a dish fit for the finest occasion.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- Corn and Black Bean Relish:
- 4 tablespoons unsalted butter
- 3 cups cooked fresh or thawed frozen corn kernels
- 1 cup cooked black (turtle) beans
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Roulade:
- 1 pound beef tenderloin, trimmed and cut into 6 even slices
- 1 pound fresh salmon fillet, skinned
- 1 large bunch fresh sage
- 1 large bunch fresh basil
- 1 large Portobello mushroom, thinly sliced
- 1-1/4 cups Cajun spice blend
- 1/2 teaspoon ground cumin
- 1/2 cup olive oil
Preparation:
To make the corn relish:
Place the butter in a large saute pan or skillet over medium-high heat. Add the corn and black beans, and cook until the corn is heated through. Remove the pan from the heat and add balsamic vinegar, sugar, olive oil, salt, and pepper to the relish, mixing with a slotted spoon. Set aside at room temperature.
To make the roulade:
Place a large sheet of plastic wrap on a work surface and place the tenderloin slices on top of it. Cover the beef with another sheet of plastic wrap and pound the meat with the smooth side of a meat mallet or the bottom of a heavy saucepan until the meat is about 1/4 inch thick.
Slice the salmon fillet into equally thin slices. Place the salmon slices over the tenderloin, then layer the salmon with the sprigs of sage and basil. Layer the mushroom slices over the herbs. Starting at one edge, roll the tenderloin into a tight cylinder and secure the edges with toothpicks.
Sprinkle the spice blend and cumin onto a plate and dredge the rolls in the mixture, covering the outside in an even layer. Place a large saute pan or skillet over high heat. When the pan begins to smoke, dip the roulade briefly in the olive oil and place it in the pan. Sear for a total of 5 minutes on both sides, turning frequently.
Transfer the roulade to a cutting board and cut into 1/2-inch thick slices. Divide the roulade among the plates, garnish with the corn relish, and serve.
Yield: 6 servings
Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing)
Reprinted with permission.
Place the butter in a large saute pan or skillet over medium-high heat. Add the corn and black beans, and cook until the corn is heated through. Remove the pan from the heat and add balsamic vinegar, sugar, olive oil, salt, and pepper to the relish, mixing with a slotted spoon. Set aside at room temperature.
To make the roulade:
Place a large sheet of plastic wrap on a work surface and place the tenderloin slices on top of it. Cover the beef with another sheet of plastic wrap and pound the meat with the smooth side of a meat mallet or the bottom of a heavy saucepan until the meat is about 1/4 inch thick.
Slice the salmon fillet into equally thin slices. Place the salmon slices over the tenderloin, then layer the salmon with the sprigs of sage and basil. Layer the mushroom slices over the herbs. Starting at one edge, roll the tenderloin into a tight cylinder and secure the edges with toothpicks.
Sprinkle the spice blend and cumin onto a plate and dredge the rolls in the mixture, covering the outside in an even layer. Place a large saute pan or skillet over high heat. When the pan begins to smoke, dip the roulade briefly in the olive oil and place it in the pan. Sear for a total of 5 minutes on both sides, turning frequently.
Transfer the roulade to a cutting board and cut into 1/2-inch thick slices. Divide the roulade among the plates, garnish with the corn relish, and serve.
Yield: 6 servings
Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing)
Reprinted with permission.
