TC Recipe: Steak and Mushroom pinwheel with tomatoe-Bleu cheese ragout

February 11 2008

By Catering Chef Christian Johnston
Suggested Pairing: 2006 Signature Pinot Noir
Serves 2

Steak and Mushroom pinwheel with tomatoe-Bleu cheese ragout


  • 2 (6 oz) Filet Mignon
  • 2 Garlic clove, minced
  • 1/4 cup white onion, diced
  • Crimini or portobello mushrooms, julienne
  • 1 cup roasted tomatoes, peeled, diced
  • 4 oz Bleu Cheese
  • 1/4 cup red wine
  • 2 Tbsp bread crumbs
  • 1 Tbsp cracked pink peppercorns
  • Salt and pepper to taste


Steak Stuffing

Sauté mushrooms with half the garlic, salt, and pepper. Deglaze with red wine. Add bread crumbs and remove from heat.

Preheat oven to 450 degrees

Cut and roll out tenderloin into ½ in thick strip. Spread stuffing on top of all but the last inch of steak. Carefully roll steak up, securing with skewer, or butchers twine if necessary. Salt the steak, and liberally pepper with pink peppercorns. Sear both sides of steak in a hot sauté pan. Finish in oven until desired temperature is reached, 3 minutes for medium rare.


Drain liquid from tomatoes. Sauté the onions with remaining garlic. Add tomatoes and let simmer for 5 minutes. Fold in bleu cheese and remove from heat. Season to taste with salt and pepper.