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beef tenderloin freshly grated Pecorino Romano cheese fresh breadcrumb Italian parsley nuts currant salt rosemary extra-virgin olive oil
Viewed: 68 - Published at: 2 years agoIngredients
- 8 slices beef tenderloin (about 4oz. each)
- 1 cup freshly grated pecorino romano cheese
- 14 cup fresh breadcrumb
- 12 cup finely chopped Italian parsley
- 14 cup pine nuts
- 14 cup dried currant, soaked in warm water for 1 hour and drained (SECRET INGREDIENT)
- salt & freshly ground black pepper
- 8 sprigs rosemary, about 5 inches long
- 2 tablespoons extra virgin olive oil
Method
- Preheat the grill.
- Using a meat mallet, pound each slice of beef between two oiled pieces of foil to about 1/16-inch thick, being careful not to tear the meat.
- Lay each piece out on a work surface.
- In a medium bowl, stir together the pecorino, bread crumbs, parsley, pine nuts, and drained currants until well mixed.
- Season the beef slices with salt and pepper.
- Divide the pecorino mixture among the beef, spreading it out thinly.
- Roll each piece up tightly, starting from a short side, and secure with toothpicks.
- Lay 2 beef rolls side by side, about 1/2 inch apart, and skewer them with 2 rosemary sprigs.
- Repeat to make 3 more sets of rolls.
- Season with salt and pepper and brush with the olive oil.
- Grill, turning once, 3 to 4 minutes per side, until nicely charred but still medium.
- Serve immediately, with garnish of salad greens if you wish.
