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Involtini di Manzo con Marsala e Funghi (Roulade Of Beef With Mushrooms & Marsala)

by , Chef, La Bistecca Italian Grille, Plymouth, Michigan

Involtini di Manzo con Marsala e Funghi (Roulade Of Beef With Mushrooms & Marsala)

Serves 2

    • Involtini
    • 1 (16-ounce) Certified Piedmontese tenderloin roast
    • 5 asparagus spears, blanched*
    • 2 tablespoons unsalted butter
    • 10 cherry tomatoes, halved
    • 1 leek, julienned
    • 1 medium Portobello mushroom, julienned
    • 1 tablespoon grapeseed oil
    • 1 tablespoon unsalted butter
    • 2 cloves garlic, peeled
    • 1 sprig fresh thyme
    • Extra-virgin olive oil, as needed
    • *To blanch asparagus, bring a large pot of salted water to a rolling boil. Meanwhile, prepare an ice water bath. Submerge the asparagus in the boiling water for 2 to 4 minutes, until slightly brighter in color and crisp-tender. Remove from water and transfer directly to the ice bath.

    Preheat oven to 500°F, Place the tenderloin between two sheets of plastic wrap and pound to between ¼ and ½ inch in thickness. In a medium saucepan, prepare tomato confit by simmering cherry tomatoes in butter until tender. Meanwhile, toss leeks and Portobello mushrooms in extra-virgin olive oil and roast in a 500°F oven for approximately 4 to 5 minutes until lightly browned. Set aside half of the roasted leeks for garnish. Let cool.

    With the pounded tenderloin on a sheet of plastic wrap, spread the blanched asparagus, roasted leeks and Portobello mushrooms, and tomato confit on top of the tenderloin, then tightly roll the tenderloin and contents into a roulade. Season the involtini liberally with salt and pepper.

    Heat a cast iron pan to high heat. Add grapeseed oil and butter, garlic cloves, and sprig of thyme. Add the involtini and sear all sides equally until golden brown, about 5 minutes total. Remove from pan and let rest for 5 to 10 minutes before slicing.

    To serve, slice the involtini and place on a plate with Leek and Mushroom Garnish, then drizzle the Marsala Sauce over top (recipes follow).

      • Marsala Sauce
      • 2 cups sweet Marsala wine
      • 4 dried figs, diced small (mission if possible)
      • 2 tablespoons leeks, diced small

      Add all ingredients to a thick-bottomed saucepan and simmer for 10 minutes. Pour contents into a blender and blend, then strain through a fine-mesh sieve back into the saucepan and reduce sauce by half. Season to taste with salt and pepper. Set aside until ready to serve.

        • Leek & Mushroom Garnish
        • 1 tablespoon unsalted butter
        • 1 tablespoon grapeseed oil
        • Reserved julienned leeks from the involtini
        • 1 medium Portobello mushroom, julienned
        • 3 large button mushrooms, halved

        Heat a cast iron skillet over medium heat and add butter and grapeseed oil. Gently roast halved button mushrooms and Portobello pieces until tender. Return the roasted leeks to a low-temperature oven (300°F, or lower) until crispy and dehydrated to create leek “hay”. Set aside until ready to serve.

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