Ingredients
4 medium red bell peppers
1.25 pounds spinach, stemmed
8 ounces goat cheese (montrachet), crumbled
1 tsp fresh rosemary
1 tsp thyme
1/4 tsp fresh ground pepper
1 3 lb filet of beef (center plus tail), trimmed
1/2 lb bacon slices or pancetta
3 T olive oil
Fresh chives
Preparation
char peppers, steam in bag, peel and seed; cut into quarters and rinse and pat dry; set aside
Set aside 10 large spinach leaves. Blanch remaining leaves just until wilted; refresh under cold water; drain, squeeze dry in towel and chop
Mix spinach with goat cheese and seasonings; roll into 12 inch log on wax paper; refrigerate until firm.
Butterfly the beef; Cut beef lengthwise down center; cutting 2/3 of the way through. Open flat (like a book) and pound it until 3/4 inch; season with salt and pepper.
Arrange reserved whole spinach leaves over cut side of beef, leave 1 inch border. Cover with layer of bell peppers, skinned side up. Place cheese log at one long side of beef. Roll into tight cylinder, tucking tail end under. Tie at 1" intervals with string.
Blanche bacon in pot of boiling water for 10 minutes. Drain and dry.
Brown beef roll on all sides in oven proof roasting skillet.
Place filet on rack; arrange bacon over top of meat. Roast to 125 degrees for rare (about 35 minutes. Let set someplace warm for approximately 15 minutes; discard bacon. Cut meat into 1" slices. Garnish with chives. Impress guests.
