Andouille and Red Grape Stuffed Roulade of Beef

Butterfly filet so it opens flat and lightly pound.

In a separate pan place butter, sausage and onion; saute until onions are golden brown.

Add 1 1/4 cups of the grapes with 1 pinch fresh thyme.

Deglaze pan with 1/8 cup of Port wine.

Take off fire and mix in bread crumbs to bind and let mixture cool.

Stuff filet with mixture and roll tightly.

Tie with butcher's string.

Season with salt and black pepper and sear in a lightly oiled hot pan giving color to all sides.

Remove filet to a roasting pan.

Place in a 350° oven and cook 25 to 30 minutes or until the internal temperature reaches 125° to 130° for rare to medium rare. Remove from oven and let meat stand 10 minutes before slicing.