Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ribeye cap roulade. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Ribeye Cap Roulade is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Ribeye Cap Roulade is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook ribeye cap roulade using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Ribeye Cap Roulade:

1. Make ready 1 cut of ribeye cab about 2 lbs
2. Get Stuffing
3. Make ready 1/2 lb portabella mushrooms
4. Make ready 6 big cloves garlic
5. Prepare 2 shallots
6. Prepare 8 artichoke quarters canned in brine
7. Take 1 package frozen chopped spinach
8. Prepare To taste Montreal seasoning
9. Get To taste crushed red pepper flakes
10. Get To taste Parmesan cheese
11. Take Roll
12. Make ready Butchers twine
13. Make ready To taste granulated garlic
14. Make ready To taste Montreal seasoning

Steps 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!

So that’s going to wrap this up with this exceptional food ribeye cap roulade recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!