Ingredients
2 medium pears, peeled and sliced1 tablespoon butter1 beef tenderloin roast (2-1/2 pounds)1 cup fresh arugula or baby spinach1/2 cup crumbled goat cheese1 tablespoon plus 1 teaspoon each minced fresh parsley, basil and tarragon1 tablespoon olive oil1/8 teaspoon salt1/8 teaspoon pepperSAUCE:4 shallots, finely chopped2 teaspoons butter1/2 cup sherry1/2 cup reduced-sodium beef broth2 tablespoons minced fresh tarragon2 teaspoons cornstarch2 teaspoons cold water
Preparation
In a large skillet, saute pears in butter until tender.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string.
Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.
