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Filet Steak Roll-Ups

Filet Steak Roll-Ups

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degree-icon Easy
time-icon 15 Minutes
time-icon 5 Minutes
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degree-icon Easy
time-icon 15 Minutes
oven-icon 5 Minutes
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Filet Steak Roll-Ups
  • 5-6 tablespoons Magical Ghee Butter
  • 1 ½ – 2 pounds beef tenderloin or skirt steak, sliced into 3-inch thin strips
  • 1 carrot, matchstick cut
  • 1 yellow bell pepper, matchstick cut
  • Asparagus, cut tips with the stems 3-inches long
  • 1/2 white onion, matchstick cut
  • 2 cloves of garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Sea salt and freshly ground black pepper to taste

How To

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Filet Steak Roll-Ups
  • Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
  • Melt the ghee in a skillet placed over a medium heat.
  • Add the shallots and cook until soft, about 3 minutes.
  • Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
  • Bring to a boil, lower the heat, and simmer until the liquid is reduced by half.
  • Transfer to a bowl.
  • In the same skillet, add butter and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook for 3-4 minutes. They should be soft but still a little crunchy,
  • Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
  • Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
  • Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
  • Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.