Beef Tenderloin Rolls with Marsala Sauce and Salsa Verde

Serves 8-10 people

Ingredients
For the Carpaccio
1 1/4 pounds beef tenderloin, trimmed

For the Marsala Sauce
1 tablespoon olive oil
1 shallot, minced
1 cup Marsala wine
1 cup heavy cream
1 tablespoon thyme,
chopped
1 tablespoon butter

For the Salsa Verde
1 cup chopped parsley
4 tbsp capers – rinsed and chopped
1/2 tsp dijon mustard
3 tbsp extra virgin olive oil
juice of 1/2 lemon and zest
salt and pepper

For the Filling*
1 cup roasted red pepper,
julienne
3 cups arugula, tossed in
lemon juice and olive oil
½ cup shaved Parmesan

*fortify with seasonal vegetables – grilled asparagus, etc.

For the Fried Eggplant
1 medium eggplant sliced
into batons
3 cups flour, seasoned with
salt and pepper
4 eggs
¼ cup milk
3 cups bread crumbs,
seasoned
canola oil for frying

Special Equipment
Mallet
Plastic wrap
Fryer oil
Fry pot
Spider
Paper towels
Bamboo cocktail toothpicks

Instructions
For the Carpaccio
Wrap beef tenderloin in plastic wrap and freeze for 30 minutes to one hour. Remove meat from freezer and unwrap it. Slice thin and arrange on plastic wrap. Cover with plastic wrap and pound gently with mallet to obtain a thin slice. Set aside.

For the Fried Eggplant
Salt the eggplant batons generously and let sit on a rack for 30 minutes. Pat dry. Beat the eggs and combine with the milk in a bowl. Coat the eggplant in flour, then the egg wash, and lastly the breadcrumbs. Fry in canola oil at 375 degrees until golden and crispy. Keep warm.

For the Marsala Sauce
In a large stainless steel sauté pan over medium heat add the olive oil and shallots and cook until soft, about 1 minutes. Add the marsala to the pan and turn heat to high. Reduce the marsala by half then add the heavy cream and thyme. Reduce this sauce by half until it coats the back of a spoon. Remove from heat and whisk in the butter. Season with salt.

For the Salsa Verde
Combine the parsley, capers, and mustard in a bowl. Add just enough olive oil so the sauce holds together. Add lemon juice and zest, seasoning and more oil if needed. Serve.

To Build
Season the rolls with salt and pepper. Roll around the arugula, red peppers and fried eggplant and pierce with a toothpick. Quickly sear the rolls in a hot skillet. Remove from the skillet and arrange on a platter and top with the marsala sauce and shaved Parmesan and/or salsa verde.