Andouille And Red Grape Stuffed Roulade Of Beef
A savory beef roulade filled with sweet grapes, spicy Andouille sausage, and aromatic thyme, perfect for elegant dinners or special occasions requiring bold flavors.
Ingredients
- 1 lb. filet mignon ⓘ
- 2 1/2 cups coarsely chopped red grapes ⓘ
- 1 cup diced Andouille sausage ⓘ
- 1 small Spanish onion, minced ⓘ
- 2 pinches fresh thyme ⓘ
- 1/2 cup fresh bread crumbs ⓘ
- 1/4 cup Port wine ⓘ
- 1/2 cup beef stock or canned broth
- 1 tablespoon dark brown sugar ⓘ
- 1 oz. whole butter ⓘ
- salt and pepper to taste ⓘ
Instructions
- Butterfly the filet mignon so it opens flat and lightly pound it.
- In a pan, melt butter and sauté diced Andouille sausage and minced Spanish onion until onions are golden brown.
- Add 1 1/4 cups of coarsely chopped red grapes and 1 pinch of fresh thyme to the pan.
- Deglaze the pan with 1/8 cup of Port wine.
- Remove from heat and mix in fresh bread crumbs to bind the mixture; let it cool.
- Stuff the cooled mixture into the butterflied filet and roll it tightly.
- Tie the rolled filet with butcher's string.
- Season with salt and black pepper, then sear in a hot, lightly oiled pan until all sides are browned.
- Transfer the seared filet to a roasting pan.
- Cook in a preheated 350°F oven for 25 to 30 minutes or until the internal temperature reaches 125°F to 130°F for rare to medium rare.
- Remove from the oven and let the meat stand for 10 minutes before slicing.
Tips & Substitutions
For a more flavorful stuffing, consider adding chopped nuts like walnuts or pecans to the mixture. If Andouille sausage is unavailable, any spicy sausage can provide a similar kick. For a lighter version, you can substitute half of the beef with ground turkey. Always let the roulade rest after cooking to maintain juiciness.
Serving Suggestions
This roulade pairs beautifully with roasted seasonal vegetables or a fresh green salad. A side of creamy mashed potatoes or garlic bread complements the flavors well. For a wine pairing, consider a robust red wine to enhance the taste of the beef. Serve with a drizzle of balsamic reduction for added flavor.
Storage & Reheating
Leftover stuffed beef roulade can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and place in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Slicing it cold also makes for a delicious sandwich.
Nutrition & Diet Analysis (per serving)
Each serving of Andouille And Red Grape Stuffed Roulade Of Beef contains roughly 678 calories, with 7g protein, 109g carbohydrates, and 24g fat. It is a good source of iron (15% of the Daily Value), protein (13% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 1569mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use flank steak or sirloin if filet mignon is not available. Just ensure to pound the meat thinly and adjust cooking times accordingly, as these cuts might cook faster.
How do I know when the roulade is cooked perfectly?
Using a meat thermometer is the best way to check for doneness. For medium-rare, aim for an internal temperature of 125°F to 130°F. Remember, the meat will continue to cook slightly while resting.
Can I make this dish ahead of time?
Absolutely! You can prepare the roulade and stuff it a day in advance. Just store it wrapped tightly in the refrigerator. When ready to cook, allow it to come to room temperature before searing and roasting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).