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Certified Angus Beef Ala Haigh

Chef Bill Ward
An award winning beef dish!
Print Recipe
Course Main Course

Ingredients
  

Beef and Filling

  • 6-8 lbs black Angus beef tenderloin
  • 1 cup mushroom duxelle (see other recipe)
  • 2 cups fresh spinach, blanched, drained, and pressed dry
  • 1/2 red bell pepper, thinly sliced into long strips
  • 1/2 yellow bell pepper, thinly sliced into long strips
  • 1 cup marinara sauce

Sauce

  • 1/2 medium onion, sliced thinly
  • 1 carrot, peeled and sliced thinly
  • 2 red bell peppers, chopped
  • 1 Tbs melted, clarified butter (or ghee)
  • 1 Tbs olive oil
  • salt and pepper, to taste
  • 1/4 cup chicken stock
  • 2 Tbs white wine
  • 1/4 cup heavy cream

Instructions
 

Beef and Filling

  • Preheat oven to 350 degrees. With a sharp boning knife, trim excess fat from beef tenderloin. Carefully cut down the middle of the tenderloin, not cutting the whole way through, and butterfly the meat, so that if can be unfolded.
  • Using a meat pounder or mallet, gently pound beef to 1/4" to 1/2' thick so that it forms one large, flat piece. Spread mushroom duxelle evenly over beef, leaving a half-inch clean space around border. Spread marinara sauce on top of duxelle. Layer blanched spinach on top of sauces. Then layer red and yellow peppers on top of spinach.
  • Starting at one wide end, tightly roll up beef, packing in all the filling as you go. Fold in loose ends to keep it neat and prevent filling from spilling out. Using butcher's twine, tie loops around beef roll every 2-3 inches. Trim excess string with kitchen scissors.
  • Place tenderloin in an uncovered roasting pan and bake at roast at 350 degrees for around 1 and 1/2 hours, depending on your oven. Using a meat thermometer, check the thickest part of the beef and stop cooking when it reaches your desired temperature Rare: 125°, Medium Rare: 135°, Medium: 145°, Medium Well: 155°, Well Done: 160°.
  • Remove from oven and allow to rest for 10 minutes. Slice into thin pinwheels and serve with sauce, asparagus, and potatoes. Makes 8-12 servings. Enjoy!

Sauce

  • Pour butter and oil into a small saucepan. Over medium heat, saute peppers, onion, and carrot with a pinch of salt and pepper until softened, about 3 to 4 minutes. Add chicken stock and white wine, and stir. Continue to cook at medium heat until it reaches a fast boil.
  • Reduce sauce for 5 minutes, then add heavy cream. Reduce for another 5 minutes. Remove pan from heat. Using an immersion blender, puree vegetables and liquid into a smooth sauce. (You can use a jar style blender, but be careful to not overfill jar, as hot steam will expand and blow the lid off.) Once sauce is smooth, add salt and pepper to taste. Serve with beef.