Beef Tenderloin Pesto Roulade
Another recipe I learned from a cooking class, credit to Jim/Barb Pappas for teaching me this one.
End result is a moist, tasty and visually attractive piece of beef. Given the richness of the meat and filling you should expect people to eat 1/2 to 2/3 of what they might usually eat when beef is served.
Yield: Enough for an average tenderloin.
Keeps in the fridge if you want to make it ahead of time.
- 1 Cup Fresh Basil Leaves
- 1/2 Cup Pine Nuts
- 3+ Cloves of Garlic (More if you're like me)
- 1/3 Cup Olive Oil
- 1 Cup of Parmesan Cheese (Grated)
- Process your pine nuts, basil and garlic together in a food processor.
- Slowly add your olive oil.
- Pulse in the parmesan cheese.
Start by preheating to 375F
- Beef Tenderloin: For this example I used two 7lb Tenderloins to feed 12 people (2 kids, 2 seniors) YMMV.
- Black Pepper
- Kosher Salt
- Start by slicing your tenderloin into 3 or 4 pieces to be more manageable.
- Butterfly the pieces until more or less flat, then use a tenderizer to get them a bit flatter, you want them to be rollable.
- Salt and Pepper the interior lightly.
- Spread the Pesto evenly over the meat
- Roll into a sort of Jelly Roll Shape (not so tight as to squeeze all the pesto out the sides.
- Tie the meat closed with a few loops of string
- Roast at 375 until done. Smaller pieces will roast faster. The pan you see here was done in around an hour (depending on piece.)
- Slice across the roles revealing the wonder tasty pesto sprial inside.
- Serve and bask in the compliments.
(Note the meat should not be as grey looking as in these final pictures, it certainly wasn't in person, you should have a hint of pink throughout.)