Spiral-Cut Fillet of Beef with Pesto Recipe

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Ingredients:

Serving

2 lb center-cut beef fillet (net weight after chain and silverskin are removed)
sea salt , preferably gray salt, and freshly ground black pepper
basil pesto made with only half the oil , recipe follows
extra-virgin olive oil

Directions:

Ask the butcher to spiral cut or jelly-roll cut the fillet for you to create a flat, rectangular sheet of beef.
Pound the meat with the heel of your hand to a thickness of about 1/2-inch. Season with salt and pepper. Spread the pesto evenly over the meat, leaving a 1-inch border along one of the long sides. Starting from the opposite long side, roll the meat into a log like a jelly roll.
Using kitchen string and starting 1/2-inch from one end, tie the meat in 8 places at equal intervals of approximately 1-inch. Slice between the ties to create 8 pinwheels.
Prepare a hot fire in a charcoal grill, preheat a gas grill, or preheat a stove-top cast-iron grill pan over high heat. Drizzle the meat with olive oil, then grill on both sides, turning once, until done, to your taste. Let rest for a few minutes, then remove the strings and serve.
Basil Pesto:
If your pesto typically turns army green shortly after you make it, you'll appreciate the beauty of this version. I blanch the basil briefly to set the color, and I add a pinch of powdered ascorbic acid (vitamin C), which keeps the pesto from oxidizing.
Michael's Notes: Don't try to make this pesto in a food processor. The processor just throws it around the bowl. A blender does a much better job. Be sure to thin the pesto with some of the hot pasta water before tossing it with pasta.
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 tablespoons pine nuts, toasted
1/2 teaspoon minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Pinch powdered ascorbic acid (vitamin C)
1/4 cup freshly grated Parmesan
Prepare a bowl of ice water. Bring a saucepan of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the basil into the ice water to cool quickly. Drain immediately, squeeze the basil dry, and chop it roughly.
In a blender, puree the basil with the oil, pine nuts, garlic, salt, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning.
Yield: about 3/4 cup, enough for 1 pound pasta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	428.56 Kcal (1794 kJ)
Calories from fat	244.89 Kcal
		% Daily Value*
Total Fat	27.21g	42%
Cholesterol	158.73mg	53%
Sodium	170.06mg	7%
Potassium	707.46mg	15%
Total Carbs	2.27g	1%
Protein	43.08g	86%
Iron	4.5mg	25%
Calcium	24.9mg	2%

Amount Per 100 g
Calories	189 Kcal (791 kJ)
Calories from fat	108 Kcal
		% Daily Value*
Total Fat	12g	42%
Cholesterol	70mg	53%
Sodium	75mg	7%
Potassium	312mg	15%
Total Carbs	1g	1%
Protein	19g	86%
Iron	2mg	25%
Calcium	11mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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