Sirloin and Potato Roulade
Courtesy of Lamb Weston

12 8-oz. sirloin filets
12 medium mushrooms, finely chopped
2 tsp. dried lavender
2 tsp. dried thyme
2 tsp. dried basil
2 tsp. dried oregano
6 cloves garlic, minced
salt and freshly ground pepper, to taste
1 Tbsp. butter
2-1/4 lbs. private reserve IQF hash brown potatoes, frozen
1 tbsp. drawn butter
fresh rosemary (optional garnish)

Directions: Preheat oven to 350º Tenderize sirloin by pounding to a 1/8-inch thickness. Sauté mushrooms with lavender, thyme, basil, oregano, garlic, salt, and pepper in butter over medium heat. On a 350º griddle, cook hash browns with drawn butter until golden. Add hash browns to sauté, mix, then remove from stovetop. Place potato mixture along one side of meat, then roll lengthwise. Tie the roll in three sections, using baker’s twine, then bake in a 350º oven until desired doneness. Remove from oven, cut twine, slice roulade in 1/4-inch widths and fan onto a plate.

Chefs Tip: Garnish with rosemary and serve with butter-baked vegetable or rice pilaf.
Servings: 12; 5-7 slices per serving

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