I love serving beef tenderloin for a dinner party. It is usually hands off and always a crowd pleaser. This is the first time I had ever "stuffed" a beef tenderloin. It was much easier than I expected it to be. I am usually quite clumsy with a knife, but I was extra careful when fileting the tenderloin. C still insists I should wear a chainmail glove when I am cutting, he is probably right. Thanks to Food Republic for the recipe.
1 4 pound whole beef fillet, trimmed
6-8 thin slices prosciutto
2 cups grated parmesan
2 tablespoons olive oil
1 tablespoon salt
1 ½ teaspoons freshly ground black pepper
1 ½ tablespoons minced garlic
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
Place the filet on a cutting board with the short end toward you. Keep the knife parallel to the board, make a cut along one long side of the roast, about two thirds down from the top of the fillet. Do not cut all the way through, leave about one inch on the far side. Flip the fillet over and repeat the cut on the uncut side, about two thirds down from the top of the filet. Again, do not cut all the way throught. Open both cuts and press the fillet into an even thickness and into a rectangle.
Cove the meat with a layer of prosciutto, then spread the Parmesan over top, leaving a one inch border. Starting from the long side, roll up jelly roll style. Tie the roast at two inch intervals with butcher's twine. Allow to rest at room temperature for one hour.
Preheat the oven to 450 degrees. Lightly brush the roast all over with the olive oil. In a small bowl, combine the salt, pepper, garlic, sage and rosemary. Rub the roast with the herb mixture. Place in a shallow roasting pan and roast for 25 minutes, until an instant-read thermometer inserted in the center registers 120 to 125 degrees for medium-rare. Remove from the oven, cover loosely with aluminum foil and let rest for 15 to 20 minutes before slicing. To serve, remove the twine and cut the roast into ½ -inch-thick slices.
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