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Beef Tenderloin Roulades

Makes about 20 each

  • 1 each #683 Chateaubriand (Tenderloin) Roast (Roasted Rare)
  • 1 oz Fresh Basil Leaves
  • 2 oz Whole Aged Parmesan Cheese
  • 1 oz Jar of Capers
  • 2 oz Extra Virgin Olive Oil
  1. Cook Chateaubriand rare using the "Sear and Slow Roast Method" and cool completely. This can be done the day before.
  2. Slice beef as thin as possible without slices falling apart.
  3. Cut parmesan into match stick size strips.
  4. Lay out the Chateaubriand slices and on each one place 1 basil leaf, 1 slice of parmesan cheese, 3-4 capers, and 1/2 tsp Extra Virgin Olive Oil.
  5. Roll up the beef with the ingredients inside and use a toothpick to hold it together.
  6. Serve cold.

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