Spiral Rolled Fillet with Pesto (Michael Chiarello) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 pounds center cut fillet of beef, spiral cut |
salt and freshly ground pepper |
1/2 cup store bought pesto |
extra-virgin olive oil |
8 long wooden skewers, soaked in cold water for at least 30 minutes |
Directions:
1. With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border.
2. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil.
3. Preheat the grill or a grill pan.
4. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.
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