Mixed Herb Pesto Stuffed Braised Beef

This stuffed, rolled beef tenderloin is the perfect entertaining recipe. The simple pesto recipe can be made ahead and stored in the fridge. Roll up the tenderloin like a jelly roll and tie with butcher twine every couple inches to secure the roll.

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Yields8 Servings
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

Mixed Herb Pesto
 3 cloves garlic

 1 tsp fresh rosemary leaves
 1 cup EACH fresh parsley leaves and basil leaves
 2 tsp Dijon mustard

  cup pecans

  cup extra-virgin olive oil, divided
 ½ cup freshly grated Parmesan cheese
 Coarse salt and pepper
 3 ½ lbs (1.75 g) Centre Cut Premium Tenderloin Oven Roast
 Coarse salt and freshly ground pepper
Sauce
 2 tbsp vegetable oil

 2 shallots, minced
 1 cup dry red wine
 2 tsp Dijon mustard
 1 ½ cups no salt added beef broth


1

1. To make Herb Pesto: Mince garlic in food processor; add herbs, Dijon and pecans and pulse until minced. With processor running, gradually add oil, process until incorporated and smooth, about 3 minutes. Transfer to bowl and stir in cheese. Season with salt and pepper to taste; set aside.

2

2. Using a carving knife, slice roast lengthwise stopping when you are about ½ inch from bottom of the roast. Open the roast up like a book and cut one side to ‘unroll’ the roast to be about 1/2-inch thick. Repeat with the other side so that you end up with a rectangular piece of meat that is about 1/2 inch thick.

3

Spread ¾ cup pesto over the beef (reserving the remaining pesto – see Cooking Tip below). Starting at the long side, roll roast up jellyroll style. Tie with kitchen twine, at about 2-inch intervals. Rub all over with 1 tbsp oil and season lightly with salt and pepper. 


4

3. Place on a rack in shallow pan. Insert oven-safe thermometer into centre of roast. Oven-sear at 450°F for 10 minutes. Reduce heat to 275°F; roast until meat thermometer reaches 140°F (60°C) for medium-rare, about 40 minutes. Remove from oven, place roast on carving board and cover loosely with foil; let stand for 10 minutes before carving into thick slices to serve.

5

4. Meanwhile, make the sauce: Add remaining oil to pan that was used to cook roast and heat over medium-high heat. Add shallots and cook, stirring, until shallots are softened, about 4 minutes. Add red wine and cook until almost completely evaporated, about 4 minutes. Stir in Dijon and beef broth, scraping up any browned bits from pan; bring to boil. Continue to cook until thickened, and reduced to about 1 cup, about 10 minutes. Season to taste. Serve with thick slices of beef.

6

Cooking tips: Here are a few ideas for using the extra pesto mixture. Mix with mayonnaise for a quick sandwich spread. Toss with cooked pasta for a quick dinner idea with leftover meat, cheese and thinly sliced roasted red peppers or use on pizza dough instead of a red sauce and top with goat cheese and salami pieces.

Ingredients

Mixed Herb Pesto
 3 cloves garlic

 1 tsp fresh rosemary leaves
 1 cup EACH fresh parsley leaves and basil leaves
 2 tsp Dijon mustard

  cup pecans

  cup extra-virgin olive oil, divided
 ½ cup freshly grated Parmesan cheese
 Coarse salt and pepper
 3 ½ lbs (1.75 g) Centre Cut Premium Tenderloin Oven Roast
 Coarse salt and freshly ground pepper
Sauce
 2 tbsp vegetable oil

 2 shallots, minced
 1 cup dry red wine
 2 tsp Dijon mustard
 1 ½ cups no salt added beef broth


Directions

1

1. To make Herb Pesto: Mince garlic in food processor; add herbs, Dijon and pecans and pulse until minced. With processor running, gradually add oil, process until incorporated and smooth, about 3 minutes. Transfer to bowl and stir in cheese. Season with salt and pepper to taste; set aside.

2

2. Using a carving knife, slice roast lengthwise stopping when you are about ½ inch from bottom of the roast. Open the roast up like a book and cut one side to ‘unroll’ the roast to be about 1/2-inch thick. Repeat with the other side so that you end up with a rectangular piece of meat that is about 1/2 inch thick.

3

Spread ¾ cup pesto over the beef (reserving the remaining pesto – see Cooking Tip below). Starting at the long side, roll roast up jellyroll style. Tie with kitchen twine, at about 2-inch intervals. Rub all over with 1 tbsp oil and season lightly with salt and pepper. 


4

3. Place on a rack in shallow pan. Insert oven-safe thermometer into centre of roast. Oven-sear at 450°F for 10 minutes. Reduce heat to 275°F; roast until meat thermometer reaches 140°F (60°C) for medium-rare, about 40 minutes. Remove from oven, place roast on carving board and cover loosely with foil; let stand for 10 minutes before carving into thick slices to serve.

5

4. Meanwhile, make the sauce: Add remaining oil to pan that was used to cook roast and heat over medium-high heat. Add shallots and cook, stirring, until shallots are softened, about 4 minutes. Add red wine and cook until almost completely evaporated, about 4 minutes. Stir in Dijon and beef broth, scraping up any browned bits from pan; bring to boil. Continue to cook until thickened, and reduced to about 1 cup, about 10 minutes. Season to taste. Serve with thick slices of beef.

6

Cooking tips: Here are a few ideas for using the extra pesto mixture. Mix with mayonnaise for a quick sandwich spread. Toss with cooked pasta for a quick dinner idea with leftover meat, cheese and thinly sliced roasted red peppers or use on pizza dough instead of a red sauce and top with goat cheese and salami pieces.

Mixed Herb Pesto Stuffed Braised Beef
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