Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 3 cups cooked fresh or thawed frozen corn kernels

  3. 1 cup cooked black (turtle) beans

  4. 3 tablespoons balsamic vinegar

  5. 1 teaspoon sugar

  6. 3 tablespoons olive oil Salt and freshly ground black pepper to taste Roulade:

  7. 1 pound beef tenderloin, trimmed and cut into 6 even slices

  8. 1 pound fresh salmon fillet, skinned

  9. 1 large bunch fresh sage

  10. 1 large bunch fresh basil

  11. 1 large Portobello mushroom, thinly sliced

  12. 1-1/4 cups Cajun spice blend

  13. 1/2 teaspoon ground cumin

  14. 1/2 cup olive oil

Instructions Jump to Ingredients ↑

  1. Preparation: To make the corn relish: Place the butter in a large saute pan or skillet over medium-high heat. Add the corn and black beans , and cook until the corn is heated through. Remove the pan from the heat and add balsamic vinegar , sugar, olive oil , salt , and pepper to the relish, mixing with a slotted spoon. Set aside at room temperature. To make the roulade: Place a large sheet of plastic wrap on a work surface and place the tenderloin slices on top of it. Cover the beef with another sheet of plastic wrap and pound the meat with the smooth side of a meat mallet or the bottom of a heavy saucepan until the meat is about 1/4 inch thick. Slice the salmon fillet into equally thin slices. Place the salmon slices over the tenderloin , then layer the salmon with the sprigs of sage and basil . Layer the mushroom slices over the herbs. Starting at one edge, roll the tenderloin into a tight cylinder and secure the edges with toothpicks. Sprinkle the spice blend and cumin onto a plate and dredge the rolls in the mixture, covering the outside in an even layer. Place a large saute pan or skillet over high heat. When the pan begins to smoke, dip the roulade briefly in the olive oil and place it in the pan. Sear for a total of 5 minutes on both sides, turning frequently. Transfer the roulade to a cutting board and cut into 1/2-inch thick slices. Divide the roulade among the plates, garnish with the corn relish, and serve. Yield: 6 servings Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing) Reprinted with permission.


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