Toast at 02:21, 13 April 2007

2007-04-13T02:21:11Z

Toast at 01:44, 13 April 2007

2007-04-13T01:44:36Z

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[[category:Beef]][[category:Basil]][[category:Dinner]][[category:Toast's Recipes]]
__NOEDITSECTION__ __FORCETOC__

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===

[[image: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.
[[image:pestobeef2.jpg]]

*Slowly add your olive oil.
[[image:pestobeef3.jpg]]

*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.
[[image:pestobeef4.jpg]]

*Salt and Pepper the interior lightly.

*Spread the Pesto evenly over the meat
[[image:pestobeef5.jpg]]

*Roll into a sort of Jelly Roll Shape (not so tight as to squeeze all the pesto out the sides.
[[image:pestobeef6.jpg]]
[[image:pestobeef7.jpg]]

*Tie the meat closed with a few loops of string
[[image:pestobeef8.jpg]]
[[image:pestobeef9.jpg]]

*Roast at 375 until done. Smaller pieces will roast faster. The pan you see here was done in about 1:20.
[[image:pestobeef10.jpg]]

*Slice across the roles revealing the wonder tasty pesto sprial inside.
[[image:pestobeef11.jpg]]
[[image:pestobeef12.jpg]]

*Serve and bask in the compliments.
[[image:pestobeef13.jpg]]

@@ Line 64: / Line 64: @@
 [[image:pestobeef9.jpg]]
-*Roast at 375 until done. Smaller pieces will roast faster. The pan you see here was done in about 1:20.
+*Roast at 375 until done. Smaller pieces will roast faster. The pan you see here was done in around an hour (depending on piece.)
 [[image:pestobeef10.jpg]]
@@ Line 73: / Line 73: @@
 *Serve and bask in the compliments.
 [[image:pestobeef13.jpg]]

Beef Tenderloin Pesto Roulade - Revision history

Toast at 02:21, 13 April 2007

Toast at 01:44, 13 April 2007