Spiraled Filet Roast

Elizabeth Burrell from the Big Green Egg Culinary Center shares her recipe for a Spiraled Filet Roast. It is perfect for a wonderful holiday meal. Serves 4-6



  •  Center cut beef tenderloin, approximately 8 inches 
  • 2 tablespoons (30 ml) extra virgin olive oil 
  • 2 tablespoons (30 ml) unsalted butter 
  • 1/2 cups (120 ml) yellow onion, finely chopped 
  • 8 oz. (229 g) shiitake mushrooms 
  • 8 oz. (229 g) portabella mushrooms 
  • cloves of garlic, minced 
  • 1/4 cups (60 ml) beef stock 
  • 1/4 cups (60 ml) dry red wine 
  • 8 oz. (229 g) spinach 
  • 1 teaspoon (5 ml) kosher salt 
  • 1 teaspoon (5 ml) ground black pepper 
  •  Butcher’s twine 
  •  Braswell's Smoke And Fire Burger Starter And Topper 


Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C; preheat a Big Green Egg Cast Iron Skillet.

Step 2

Add extra virgin olive oil and butter to the skillet. Add the onion, cook until translucent. Add the mushrooms and cook for 4 minutes, then add the garlic; cook for 30 seconds. Add the stock and red wine, simmer until most of the liquid has evaporated. Add the spinach; remove the skillet from the heat once the spinach has wilted.

Step 3

Trim excess fat from the meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Open the meat like a book and cover it with plastic wrap. Gently use the flat side of a meat tenderizer to even out the thickness to 1/2 to 3/4 inch.

Step 4

Spread the mushroom and spinach mixture evenly over the beef, leaving about 1/2 inch (1 cm) around the sides. Roll the beef up, and tie at 1 inch (3 cm) intervals with the butcher’s twine to secure the roll. Brush the entire roll with olive oil, season with salt and pepper, and then coat with Braswell’s Smoke And Fire Burger Starter And Topper. Bake for 30 minutes at 350°F/176°C or until the internal temperature is 120°F/48°C.

Step 5

Set the EGG for direct cooking at 500°F/260°C. Sear the roll for 2-3 minutes on each side. Remove from heat, let rest for 10 minutes. Cut the butcher’s twine from the roll, slice and serve!

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