Beef Tenderloin Roulade

Beef Tenderloin Roulade
This recipe is for brand affiliate Grillgrates

Beef tenderloin roulade served with a portabella red wine sauce is a special meal to serve to a crowd. It’s great when you want to splurge during the holidays.

Cooking a whole tenderloin can be stressful, because of the cost and the lack of internal marbling to keep the meat moist and tender. This recipe will provide you with techniques to make sure it is a success.

After butterflying, the tenderloin is stuffed with a savory filling to help heighten the mild flavor of the beef. The recipe gives you two cooking options, depending on your preference.

Beef Tenderloin Roulade Recipe

This recipe is for brand affiliate Grillgrates.
Beef Tenderloin Roulade
Beef tenderloin roulade with portabella red wine sauce is a special meal to serve to a crowd. It’s great when you want to splurge during the holidays.
Preparation 30 minutes
Cook 30 minutes
Ready in 1 hour
Servings 10 Servings


Beef Roulade

  • 8 pound beef tenderloin
  • 8 ounces thinly sliced prosciutto ham
  • 8 ounces shredded Parmigianino Reggiano cheese
  • 4 ounces panko breadcrumbs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh oregano chopped
  • 1/4 cup oil
  • kosher salt and freshly cracked black pepper or your favorite steak seasoning

Portabella Red Wine Sauce

  • 1 tablespoon oil
  • 2 tablespoons fresh garlic minced
  • 1/4 cup shallots thinly sliced
  • 3 portabella mushrooms cut into 1-inch cubes
  • 3 cups red wine
  • 1 sprig fresh rosemary
  • 1 cup beef stock
  • kosher salt and freshly cracked black pepper



Beef Roulade

  • Place the tenderloin on a large cutting board and pat dry with a paper towel. Using a sharp knife, remove the “wing” muscle from the fatter end of the loin. Cut this into steaks and reserve for later use.
  • Carefully butterfly the tenderloin and flatten it to an even thickness.
  • Sprinkle the breadcrumbs, lemon zest, and oregano over the surface of the beef. Sprinkle with the cheese and arrange the prosciutto in an even layer on top.
  • Carefully roll the tenderloin up, forming it into a roulade. Tie or truss the roulade tightly using butcher’s twine.
  • Brush all sides of the roulade with the blended oil and season with salt and pepper or the steak seasoning blend.


  • Let the tenderloin come to room temperature before cooking.
  • To reverse sear: cook the tenderloin on a preheated 200 degrees F (95 degrees C) grill and cook to an internal temperature of 110 degrees F (45 degrees C). Finish the roulade on a 600 degrees F (315 degrees C) grill and brown the crust nicely, bringing the tenderloin to a final internal temperature of 125 degrees F (50 degrees C).
  • To sear first: cook the tenderloin on a preheated 500 degrees F (260 degrees C) grill. Turn the meat every 5 minutes to get an even sear. Remove from the heat when the internal temperature reaches 125 degrees F (50 degrees C).

Portabella Red Wine Sauce

  • Place the oil in a small saucepan over medium-high heat. Add the garlic and let brown slightly. Add the shallots and cook, stirring occasionally, until translucent.
  • Add the portabellas and cook for 3 minutes, then add the wine and rosemary. Reduce the heat to low and let the wine reduce by 2/3.
  • Add the beef stock and continue to cook until the sauce is reduced by half. Remove the rosemary sprig and season with salt and pepper.

To Serve

  • Place the roulade on a large cutting board and remove the butcher’s twine. Slice the roulade into 1-inch-thick pieces and serve with the red wine portabella sauce.

Nutritional Information

Calories: 1364kcalCarbohydrates: 15gProtein: 80gFat: 102gSaturated Fat: 40gPolyunsaturated Fat: 7gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 284mgSodium: 828mgPotassium: 1459mgFiber: 2gSugar: 3gVitamin A: 205IUVitamin C: 2mgCalcium: 346mgIron: 10mg

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Michael Dellaporta

About Michael Dellaporta

Michael Deallaporta grew up in his mother’s restaurants. Like all good chefs, he started as dishwasher. He attended The New England Culinary Institute after high school, and then landed in Vail, CO. He worked his way up from line cook to executive chef and then went on to own and run his own catering business.

Learn more about Michael Dellaporta
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