How to make
Take out the beef fillets from the refrigerator and leave them for 20 minutes at room temperature.
Arrange them on a cutting board, cover them with a layer of baking paper and roll them out with a rolling pin to thin them out slightly, then remove the paper and sprinkle them with black pepper.
Heat olive oil and fry the finely chopped shallots in it. Add the baby spinach without cutting it and sauté it until it softens. At the end, add salt and remove it from the heat.
Clean and chop the mushrooms. Bake them in a pan with a little butter. You can also flavor them with a clove of garlic. At the end, add the bacon (cut into small pieces), cook it briefly and remove it from the heat. It only needs a little cooking, so that you can add it semi-cooked to the stuffing.
If you like it more crunchy and toasted, cook it in a separate pan, without fat, on high heat until it is nicely browned.
Put the prepared mushroom stuffing and a little gorgonzola cheese on each fillet. Roll them up and bake them in a very heated pan with a little fat until they're lightly browned. Do not cook on low heat for longer, because the beef will become dry.
Usually, it is not necessary to tie or pierce the rolls with toothpicks, because they do not fall apart, but if they are not thin enough, it is possible that this will happen. Therefore, if you decide, pierce them with a toothpick or two and as soon as they are baked on one side, remove the sticks and turn them over to the other.
Add salt to the roulades when they are ready or at the last minute of cooking.
Put the sauteed spinach and onions in the serving plates and place the beef roulades with mushrooms on top.
Always eat them warm.
Enjoy your meal!
