Green River Beef Roulade With Roasted Red Pepper Sauce
- 2-1/2 to 3 lb. whole beef tenderloin
- 1 lb. Saga blue cheese, room temperature
- 4 oz. cream cheese, softened
- 1 cup pine nuts, toasted and chopped
- Worcestershire sauce
- 3 red bell peppers, seeded and halved vertically
- 6 cloves garlic, peeled and left whole
- Olive oil
- Tabasco sauce
- 1/3 cup heavy cream
Have your butcher trim the whole tenderloin and “butterfly” it for you (i.e., sliced down the middle of the tenderloin so that it can wrap around a cheese log). Pound the butterflied tenderloin.
Trim the Saga blue cheese of its crust. Mix it well with the cream cheese. Roll the mixture into a log, just about the length of the tenderloin. Roll the log in the pine nuts. Enclose in plastic wrap and freeze.
Roll the meat around the cheese, and tie with a string. Be careful not to have any cheese showing. Rub the meat with Worcestershire sauce and bake at 450° for 25 to 30 minutes (or 10 minutes per pound, for medium). Remove from oven and chill.
Toss the peppers and whole garlic cloves in a little oil and roast at 375° in a covered dish for 45 minutes. Puree these in a food processor with the heavy cream, adding the oil, salt, pepper, and Tabasco to taste.
To serve, slice the cooled meat carefully, and serve with room-temperature red pepper sauce.