Beef Tenderloin Pesto Roulade

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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.


Pesto Filling

Yield: Enough for an average tenderloin.

Keeps in the fridge if you want to make it ahead of time.

Ingredients

Pestobeef1.jpg

  • 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)

Method

  • Process your pine nuts, basil and garlic together in a food processor.

Pestobeef2.jpg

  • Slowly add your olive oil.

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  • Pulse in the parmesan cheese.


Tenderloin

Start by preheating to 375F

Ingredients

  • Beef Tenderloin: For this example I used two 7lb Tenderloins to feed 12 people (2 kids, 2 seniors) YMMV.
  • Black Pepper
  • Kosher Salt


Method

  • 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.

Pestobeef4.jpg

  • Salt and Pepper the interior lightly.
  • Spread the Pesto evenly over the meat

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  • Roll into a sort of Jelly Roll Shape (not so tight as to squeeze all the pesto out the sides.

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  • Tie the meat closed with a few loops of string

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  • Roast at 375 until done. Smaller pieces will roast faster. The pan you see here was done in around an hour (depending on piece.)

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  • Slice across the roles revealing the wonder tasty pesto sprial inside.

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  • Serve and bask in the compliments.

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(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.)