Nov 10, 2008

Beef Fillet Roll-Up and Mushroom Cream Sauce

Are you looking for a vegetarian, vegan, low-fat, high-fiber recipe?

Then I'm afraid this is not the post for you. This recipe involves rivers of cheese oozing out of meat wrapped around more meat, and topped with a rich creamy sauce.

Specifically, a tender Beef fillet surrounding plenty of grated Swiss Gruyere, slices of Prosciutto, diced portobello mushroom and a subtle mix of herbs. Cheese Boutique prepares this neat little package in-house for you to cook up at home.

I'm sure it would be great on its own, but I opted to make a mushroom cream sauce using the wild gourmet mushrooms that have been calling my eye from the produce section these past few weeks. Oh, and look, a pretty package of fresh green beans. I selected that as well-- beans are good.

The mushrooms, before:

The mushrooms after:

Fresh out of the oven:

A leetle garnish of parsley, and voila!


The Roll-Up

It was started with a quick pan-searing, top, bottom and sides in Cheese Boutique olive oil until browned, then I placed it in a small baking dish in a 375 F oven for about 15-20 minutes until the cheese (bubbling and oozing out) was melted all the way through.

As that cooked I prepared the Cream Sauce:

Begin with a simple velouté sauce. I had fresh vegetable and chicken stock on hand and used a little of both. That can stay on low heat to reduce while you get started on the rest.

1 cup "Chef's Exotic Mushroom Blend" (fresh, from Cheese B)
2-4 tbsp. sliced or diced shallots
2 tbsp. butter
splash of vinegar, wine or balsamic
1/2 tsp minced garlic
1/4 cup chopped fresh parsley
1 cup velouté
1/2 cup red wine
1/2 to 2/3 of a cup of cream
sea salt
fresh ground pepper
(Remember, the measurements given here are an approximation)

I used the same pan that I seared the beef in... removing the little bit of cheese that fell out and retaining those nice caramelized meat flavours. Put it on medium heat and melt the butter.
Saute the shallots or red onion until soft, then add mushrooms and cook until the mushrooms just begin to brown.

Add a little balsamic or red wine vinegar to deglaze the pan, then add minced garlic and chopped fresh parsley and cook for a couple of minutes. Mix in the wine and velouté and stir on low heat while it all mingles and thickens. Add the cream and very gently allow it to simmer while stirring for a few minutes more.

The beans were gently steamed with carrot curls and topped with a drizzle of lemon juice.

And of course, don't forget to drink some of that red wine with your meal.

Coming soon: It's just about that time of year-- Christmas at Cheese Boutique! Stay tuned...


  1. oh my...that looks amazing !! thanks for sharing !!

  2. And I am a mushroom loving vegetarian and give you credit for tempting me with these not strictly vegetarian photos.