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Ribeye Cap Roulade

Before you jump to Ribeye Cap Roulade recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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There are tons of foods that you can consume that will be beneficial for your body. It’s true that every food discussed in this article can help your body in a variety of ways. They are especially good, however, for promoting a healthy heart. Introduce these healthy foods into your diet daily. Your heart will greatly benefit from it!

We hope you got benefit from reading it, now let’s go back to ribeye cap roulade recipe. You can cook ribeye cap roulade using 14 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Ribeye Cap Roulade:
  1. Get 1 cut of ribeye cab about 2 lbs
  2. You need Stuffing
  3. Take 12 lb portabella mushrooms
  4. Prepare 6 big cloves garlic
  5. Get 2 shallots
  6. Prepare 8 artichoke quarters canned in brine
  7. Take 1 package frozen chopped spinach
  8. Use To taste Montreal seasoning
  9. Prepare To taste crushed red pepper flakes
  10. Prepare To taste Parmesan cheese
  11. Provide Roll
  12. Provide Butchers twine
  13. Provide To taste granulated garlic
  14. Use To taste Montreal seasoning
Instructions to make Ribeye Cap Roulade:
  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!

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