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Ingredients
For 6 Serving(s)
beef-and-scallion-rolls
- 1 lb center-cut beef tenderloin
- salt
- black pepper
- 3 T olive oil
- 2 portobello mushrooms
- 6 scallions
- 2 oz blue cheese
- 2 T water
- 2 T balsamic vinegar
- 1 T Worcestershire sauce
Beef and Scallion Rolls Directions
- Cut the tenderloin horizontally into 6 slices and pound between pieces of plastic wrap until thin. Season both sides of meat with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat and sauté the sliced mushrooms for 5 minutes until soft. Remove the mushrooms from the pan, drain and set aside.
- Lay out a slice of steak. Place a few slices each of mushrooms and scallions and a sprinkle of blue cheese crumbles near the edge closest to you. Roll the steak around the filling and secure with a toothpick if needed. Repeat for each slice of steak.
- In the pan used to sauté the mushrooms, heat remaining oil over medium-high heat. When the pan is hot, add the steak rolls and sear on all sides until meat reaches desired doneness. Remove the rolls from the skillet, lower the heat and add the water, vinegar and Worcestershire sauce to the pan. Bring the sauce to a simmer for several minutes until it begins to thicken. Serve the steak rolls drizzled with sauce.