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Thanksgiving Roulades




Difficulty:Moderate
Prep Time:8 Hours
Cook Time:40 Minutes
Serves:10

Nutritional Information

This recipe takes beef tenderloin or flank steak and fills it with squash and cheese.

Ingredients

  • 1 1/4 pounds beef tenderloin or flank steak, see note
  • 1/2 butternut squash, seeded, peeled, and sliced into 1 inch slices
  • 1/2 cup parmesan cheese
  • 1/2 cup parsley, chopped
  • salt and pepper, to taste

Directions

  • 1. Preheat the EGG to 400º using direct heat and a preheated cast iron grate. Grill the squash until al dente texture. Remove from the grill and dice into small cubes. Toss the squash with the cheese and parsley and season to taste with salt and pepper.
  • 2. For a tenderloin: Butterfly the beef, and pound it out until it reaches about 1/4
  • 3. For flank steak: Butterfly the steak and pound it out until it reaches a thickness of 1/4
  • 4. For a tenderloin: Preheat the Egg to 250º using indirect heat. Unwrap the meat and place the beef seam side down on the grate. Roast the meat until an internal temperature reaches 135º for medium. Let the meat rest for 10 minutes before slicing and serving.
  • 5. For flank steak: Preheat the Egg to 425º using direct heat and a cast iron grate. Unwrap the meat and place the steaks seam side down on the grate. Grill the meat for 3-4 minutes per side for medium. Let the meat rest for 10 minutes before slicing and serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828