Beef Tenderloin Stuffed with Herb Pesto

Here is an elegant culinary offering sure to wow your lucky guests!!
(serves 6-8)

3 lb. center-cut beef tenderloin, trimmed of fat
Kosher* salt and freshly* ground black pepper
2 cups Italian flat-leaf* parsley leaves
4 cups fresh basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
1/2 cup EVOO, plus a little more for drizzling
4 oz. grated pecorino romano cheese, (1 cup)
1 t. grated lemon zest
1/4*-1/2 t crushed red pepper

Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1" deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9x12". Don't worry if looks a big ragged. Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with S&P. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
Make the pesto: Put parsley, basil, garlic, and olives in a food processor or blender. Sprinkle lightly with S&P. Pulse to roughly chop, then add oil and process to a coarse puree. Add cheese, lemon zest, and crushed red pepper, and pulse briefly to combine. Spread pesto evenly over the cut surface of the beef., leaving a 1" border at all the edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2" intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temp. to season for at least 30 min. Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temp. before proceeding. Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over med.-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 for medium rare. Let rest for at least 15 min. before removing twine and carving into 1/2" slices. For easier slicing, let roast cool to room temp. Alternatively, sear the meat on a stovetop grill or in a large cast-iron skillet, and finish it in a 375 degree oven. The cooking time will be about the same. I would serve roasted new potatoes* with parsley butter*, and grilled pencil-thin asparagus* with hollandaise*.

Editor's note: I am leaving today to go up to Edmonds to dog/house sit for some dear friends, Heather and Braunte who are traveling to Jamaica, Mon!! I am HOPING I can use the computer there, but if not, you know the drill - enjoy scrolling down through my past postings!!

And, May God Bless YOU today!!!

Love,

Machete Milletti