Ask the butcher to spiral-cut or jelly-roll-cut the beef to create a flat, rectangular sheet. Remove beef from refrigerator 1 hour before cooking. Preheat oven to 500 degrees. Pound the meat...
8 to 12 servings
– 2 2/3 pounds beef fillet
– Sea salt and freshly ground black pepper
– ½ cup basil pesto
– Kitchen string
– 1 tablespoon olive oil
Most Read Stories
- Costco is testing a new burger in Seattle, and it might remind you of Shake Shack
- UW study finds Seattle’s minimum wage is costing jobs
- Check out the Pike Place Market’s $74M addition: See 360-degree views of the new MarketFront VIEW
- The Willows Inn on Lummi Island to pay workers $149K for wage, overtime violations
- Calling their bluff: A Seattle doctor pegs what the GOP health bill is really about | Danny Westneat
1. Ask the butcher to spiral-cut or jelly-roll-cut the beef to create a flat, rectangular sheet.
2. Remove beef from refrigerator 1 hour before cooking. Preheat oven to 500 degrees. Pound the meat to a thickness of about ½ inch. Season with salt and pepper. Spread pesto evenly over the meat, leaving a 1-inch border along one of the long sides. Starting from the opposite long side, roll meat into a log like a jelly roll. Starting ½ inch from one end, tie the meat in 8 places. Place roll on a rack in a roasting pan. Rub olive oil into surface of the meat and sprinkle with salt and pepper.
3. Place meat in oven and roast 20 minutes. Reduce oven temperature to 300 degrees and continue roasting about 40 minutes longer. (Internal temperature for medium-rare is 150 degrees; remove roast from oven when it reaches 145 degrees.) Tent loosely with aluminum foil and let rest 10 minutes before slicing.
From “Michael Chiarello’s Casual Cooking.”