Shelly's Recipe

BEEF LOIN STUFFED WITH ROASTED BELL PEPPERS, GOAT CHEESE, & BASIL - Paula Dean

Category: Roasts/Tenderloin - Beef

2 large yellow bell peppers, roasted
1 (3 oz) pkg cream cheese with chives, at room temperature
1 (5.3 oz) pkg basil and roasted garlic goat cheese, or 6 oz soft fresh herb-flavored goat cheese, at room temperature
1 bunch arugula, stems trimmed
16 large fresh basil leaves
1(3-lbs) boneless beef loin
House Seasoning, recipe follows
14 oil-packed sun-dried tomatoes, drained
8 bacon slices
2 tbsp butter
Olive oil
Salt and pepper

Char the peppers over a gas flame or in the broiler, turning until blackened on all sides. Place peppers in a paper bag for 10 minutes to loosen the skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside. Stir the cream cheese and goat cheese in a small bowl until blended. Set aside.

Plunge the arugula and basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.

Slice the beef open like a book and cover with plastic wrap. With a meat pounder gently pound the beef to approximately a 10 by 12 inch rectangle of even thickness. Season with House Seasoning, as desired.

Overlap the arugula leaves down the center of the beef forming a 2 inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.

Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers. Fold 1 long side of the beef over the filling. Roll up the beef jelly roll style and secure by tying with string. Wrap the string lengthwise around the beef to secure ends. Cover the ends with foil to enclose the filling completely. Cover the beef and the reserved cheese separately and chill for at least 6 hours. (Can be prepared 1 day ahead.)

Preheat oven to 375. Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat. Season the beef with salt and pepper. Brown the beef on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the beef and tuck in the ends. Place in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140, about 45 minutes. Transfer to a work surface and let stand for 15 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper and garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Sauce:
2 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup lemon juice
2 tbsp capers
2 tbsp chopped fresh parsley leaves
1/2 cup butter, cut into pieces, room temperature
Reserved cheese mixture
Salt and pepper

Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes Whisk in the lemon juice, capers, and parsley. Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture. Season the sauce with salt and pepper, to taste.

To serve, remove the tinfoil from the ends of the roast, the bacon and the string. Cut the beef roast crosswise into even slices. Spoon a few tbsp of sauce onto each plate. Top with 2 beef slices.