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
- New wife feels sting of inheritance-plan snub | Dear Carolyn
- Seattle’s March for Science draws thousands on Earth Day — including a Nobel Prize winner WATCH
- Recipe: Bacon-Wrapped Corn on the Cob with Charred Lime Crema
- Cowlitz Tribe opening $510M casino complex they hope will draw 4.5M visitors VIEW
- ‘It was humiliating’: Former staffers say Gig Harbor lawmaker prone to ‘screaming fits’
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.”