Rollito Mar y Montana (Beef Tenderloin with Seafood Stuffing and Gorgonzola Cream Sauce)

“For beef, I suggest red wine,” Rostoll says. “It has more power, body, and complexity, therefore I normally pair it with heavier dishes and red meats.”

Serves 6 as an appetizer  Prep Time 15 minutes  Cooking Time 10 minutes

300 grams beef tenderloin, pounded with a mallet
6 tablespoons olive oil
alfalfa sprouts for garnish (optional)

For the filling
1 cup finely chopped white onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 teaspoons minced garlic
6 shrimps, minced
1 cup crab meat
2 tablespoons white wine
salt and pepper to taste
1/4 cup all-purpose cream

For the sauce
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 cup milk
1 1/2 teaspoons salt
4 tablespoons all-purpose cream
1 tablespoon white wine
2 tablespoons gorgonzola cheese

1  Fillet the beef as thinly as possible with a sharp knife and pound until flat.

2  Make the filling: Sauté the onion, bell peppers, and garlic. Add the shrimp and crab meat, deglaze with white wine, and season with salt and pepper. Add the cream and simmer for 5 minutes; set aside and cool to room temperature.

3  Once cooled, put 2 tablespoons of filling on the beef slices. Roll like you would sushi and secure sides. Chill for 30 minutes until firm.

4 Make the sauce: Combine flour and butter in a pan on medium heat. Make a white roux and add milk, salt, and cream. Add wine and finish with gorgonzola cheese.

5  Heat a pan with the olive oil on medium high heat. Pan-sear the beef roulade, 1 minute per side.

6  To assemble, cut the roulade into 3 portions, drizzle with the cream sauce, and garnish with alfalfa sprouts. Serve immediately.

Photography by Rene Mejia | Food Preparation by Sergi Rostoll of Barcino | Food Styling by Cleone Baradas

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