Recipe: Yummy Ribeye Cap Roulade

Ribeye Cap Roulade.

You can cook Ribeye Cap Roulade using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Ribeye Cap Roulade

1. Prepare of cut of ribeye cab about 2 lbs.
2. It's of Stuffing.
3. Prepare of portabella mushrooms.
4. Prepare of big cloves garlic.
5. Prepare of shallots.
6. You need of artichoke quarters canned in brine.
7. You need of frozen chopped spinach.
8. It's of Montreal seasoning.
9. It's of crushed red pepper flakes.
10. Prepare of Parmesan cheese.
11. Prepare of Roll.
12. Prepare of Butchers twine.
13. It's of granulated garlic.
14. You need of Montreal seasoning.

Ribeye Cap Roulade step by step

1. Set ribeye cap out and let come to room temperature..
2. Finely chop the mushrooms, shallots, garlic, artichokes and spinach..
3. In large skillet heat 2 tbsp extra virgin olive oil and saute the mushrooms, shallots, garlic, artichokes and spinach. Add crushed red pepper flakes and Montreal seasoning..
4. Once all is soft and the shallots are translucent turn off the heat and let cool..
5. Preheat oven to 425°.
6. Lay plastic wrap out on the countertop lay the ribeye cap on it and cover with plastic wrap. Using the flat side of a meat tenderizer pound out until the ribeye is about the same thickness all the way across. Trim off any pieces that stick out and will be hard to roll..
7. Spread the mix and Parmesan cheese across the ribeye..
8. Roll and tie with the butcher's twine. Season the outside with the granulated garlic and Montreal seasoning..
9. Put the ribeye onto a baking sheet with a cooling rack to keep it raised during cooking. Place a thermometer into the center of the thickest side and bake to an internal temperature of 135°. This will take roughly 40 minutes. Mid way through turn the ribeye over to ensure even browning..
10. When the internal temp is hit let rest about 10 minutes before slicing..
11. After resting slice and serve. This is one of my absolute favorite beef recipes!.