I began with the tenderloin left after butchering filets for a tasting. I sliced the beef about 1/4" thick and layed it out flat. I then added a generous portion of sauteed oyster mushrooms that had been deglazed with a nice oakyChardonnay. After rolling the beef around the mushrooms, a layer of thinly sliced pancetta bacon was rolled around the whole roullade to ensure it held its shape. I seared the bacon, all the way around and sliced about 1/2 oz portions. I garnished the dish with a roasted garlic hollandaise, tomato oil and some fresh micro-greens we had laying around.