Main Courses (Lunch & Dinner), Meat ๐Ÿ—๐Ÿ–๐Ÿ‚๐Ÿ„๐Ÿ๐Ÿ& Poultry ๐Ÿฆƒ๐Ÿ“, Nutritious Food ๐Ÿœ๐Ÿฑ๐Ÿฒ๐Ÿ๐ŸตDrink ๐Ÿน Baking & Recipes

Beef Tenderloin Stuffed With Herb Pesto by David Tanis, NYT Cooking

Yield: 6 to 8 servings

Get full recipe๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/1018792-beef-tenderloin-stuffed-with-herb-pesto

INGREDIENTS

3 pound center-cut beef tenderloin, trimmed of fat
Salt and pepper
2 cups Italian parsley leaves
4 cups basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
ยฝ cup extra-virgin olive oil, plus a little more for drizzling
4 ounces grated pecorino romano (1 cup)
1 teaspoon grated lemon zest
ยฝ teaspoon crushed red pepper

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s