Seared Filet Roulade Recipes

SEARED FILET ROULADE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl combine vinegar, basil, shallots, garlic, tomatoes, salt, and freshly ground black pepper. Add the 2 tablespoons of the olive oil and whisk together. Slice the filet to desired thickness long-ways, leaving 1 end of the filet uncut so that you have a slice about 12 inches long. Lay the tomato mixture on the filet, and begin rolling to create the "roulade". Once the filet is filled and rolled tightly, tie it with butcher's twine around the middle of the filet to hold it together. Take the sprigs of rosemary and push them through the filet to create a seal. Heat a pan over medium-high heat and add the remaining 2 tablespoons of oil. Season filet with salt and pepper, to taste. Sear for 3 to 4 minutes on each side. Finish in the oven for 6 to 10 minutes, or until desired temperature is reached. Once out of the oven, remove the string and rosemary, and replace with new rosemary for garnish and to hold the filet together.

MOZZARELLA ROULADE

Steps:

• Place curd in a mixing bowl. Pour boiling water over the curd, just covering it. With heat proof rubber gloves, kneed the curd together until one smooth mass is formed. Remove from the water and place in a mixing bowl. Add the herbs and pepper and kneed together. Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick. Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto. Tightly roll the mozzarella and cut off the ends. Wrap tightly in plastic wrap and refrigerate for two hours. Remove roulade from refrigerator, unwrap and slice to desired thickness. Place mesclun mix in center of a rather large plate. Slice red and golden tomato. Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato. Lightly drizzle vinaigrette on top and serve.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

FISH ROULADE

Steps:

• Remove skin from salmon filets.
• Lay out salmon filets, tails toward you.
• Overlap tilapia filets onto tails of salmon filets.
• Place 6 bay scallops on each of two skewers.
• Lay skewer crosswise on closest end of tilapia filets.
• Brush fish with vegetable oil, and season with dry ingredients.
• Roll up the tilapia filet, surrounding the scallops.
• Roll clear to end of the salmon filets.
• When finished rolling you will have a nice roll with the scallops in the center, and salmon on the outside.
• Pin the rolaude in place with toothpicks and remove skewer.
• Refrigerate for 1 hour.
• COOK AND SERVE.
• Place the roulade rounds onto a lightly greased broiler pan.
• Place pan 6" under broiler for 3-5 minutes.
• While the fish is cooking, slice two rounds of seasoned butter.
• Place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
• Serve hot.
• FOR SEASONED BUTTER.
• Warm butter to room temperature.
• Place ingredients in a bowl and mix thoroughly.
• Pour out onto a sheet of wax paper.
• Roll up the seasoned butter into the wax paper to form a cylinder.
• Refrigerate 1 hour.