The recipe below takes a little more effort in preparing, but it can all be done ahead.
The results are not only delicious, but the colorful pinwheel design makes for a beautiful plate individually or on a buffet table. Wishing you a delicious holiday!
Jill
For Roulade:
1 – 3 lb. Wild Idea Buffalo Sirloin Tip Roast or Top Round Roast, rinsed & patted dry
2 tablespoons organic butter
1 teaspoon salt
2 teaspoons black pepper
3 cups fresh spinach, chopped
1 lb. organic bacon or pancetta, cooked and chopped
For Marinade:
¼ cup lemon juice
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon fresh Rosemary, chopped fine
1 teaspoon sugar
1 teaspoon salt
1 tablespoon black pepper
¼ cup olive oil
- Prepare marinade, in blender, adding ingredients in order, adding olive oil slowly while motor is running. Set aside.
- Using filet knife, cut into the roast – butterfly to 1” thick. You are basically un-rolling it, as you are cutting – creating a flat piece of meat.
- Place roast between two pieces of saran wrap and pound out, about 1/2″ to 3/4″ thick.
- Remove wrap & pierce both side of flattened roast with a fine tined fork. (optional)
- Place flattened roast in swallow pan and pour marinade over, rubbing into both sides. Cover roast with saran and let rest at room temperature for 2 hours. Refrigerate over night.
- Pull roast from refrigerator 2 hours before filling.
- Blot excess marinade off with a paper towel.
- To fill Roulade, rub first with butter, then season with salt & pepper, top evenly with spinach leaving a 1” lip to one side, and sprinkle with bacon.
- Roll tightly. Secure with toothpicks if needed and tuck ends in.
- Rub outside of roast with a little olive oil & season with salt & pepper.
- Roast at 425* for 20 minutes, for Medium Rare.
Slice roast into beautiful red & green pinwheels. Serve with Cabernet Sauvignon Sage Sauce. Recipe include in this months special.
Wine Pairing:
Joseph Phelps 2005 Cabernet Sauvignon, Napa Valley
This wine says “celebration”! The wine makers notes describe it better then I can; The dark ruby-colored 2005 Napa Valley Cabernet Sauvignon resembles a classic Bordeaux both in aromatics and flavor. A rich bouquet of cinnamon, spice, licorice, graphite and caramel are followed by integrated layers of cherry, currant, fresh cream and balanced, sweet tannin, all of which contribute to a youthful, bright, multi-layered wine. How yummy does that sound! And it is simply “delicious”.
Joseph Phelps 2005 Cabernet Sauvignon, Napa Valley
This wine says “celebration”! The wine makers notes describe it better then
I can; The dark ruby-colored 2005 Napa Valley Cabernet Sauvignon resembles a
classic Bordeaux both in aromatics and flavor. A rich bouquet of cinnamon,
spice, licorice, graphite and caramel are followed by integrated layers of
cherry, currant, fresh cream and balanced, sweet tannin, all of which
contribute to a youthful, bright, multi-layered wine. How yummy does that
sound! And it is simply “delicious”.