Mixed Herb Pesto Stuffed Braised Beef

Name: Mixed Herb Pesto Stuffed Braised Beef
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Ingredients: Mixed Herb Pesto cloves garlic; fresh rosemary leaves; EACH fresh parsley leaves and basil leaves; Dijon mustard; pecans; extra-virgin olive oil, divided; freshly grated Parmesan cheese; Coarse salt and pepper; (1.75 g) Centre Cut Premium Tenderloin Oven Roast; Coarse salt and freshly ground pepper; Sauce vegetable oil; shallots, minced; dry red wine; Dijon mustard; no salt added beef broth

in All Recipes, Oven, Tenderloin Braising, Comfort Foods, Cook Once Eat Twice, Dinner Party, In Season - Fall/Winter

Mixed Herb Pesto Stuffed Braised Beef

Prep Time: 30
Cook Time: 150
Total Time: 180
Serving: 8

Print Recipe

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.

Directions

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. 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.

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.  
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.

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.

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.