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Beef & Fontina Pinwheels with Spicy Corn Salsa

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • For Pinwheels:
  • 2 cloves garlic, minced
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh Italian parsley
  • 4 ounces thinly sliced salami, cut into matchsticks
  • 8 ounces fontina cheese, cut into 1/4-inch cubes
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup toasted bread crumbs
  • 1/4 cup plus 3 Tbsp extra-virgin olive oil, divided
  • 1 10-inch-long beef tenderloin roast, butterflied (about 3-pound)
  • Kosher salt
  • Freshly ground pepper
  • For Corn Salsa:
  • 4 plum tomatoes, chopped
  • 1/2 cup fresh corn
  • 1/4 cup canned black beans, drained
  • 1/2 cup chopped red onion
  • 1 poblano pepper or red bell pepper, stemmed, seeded, and finely chopped
  • 3 scallions, green parts only, finely chopped
  • 1 tablespoon freshly squeezed lime juice (1 lime)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • Dash of Tabasco sauce or other hot sauce

Details

Adapted from parade.com

Preparation

Step 1

For Pinwheels:
Combine garlic, scallions, parsley, salami, fontina, Parmigiano, and bread crumbs in a bowl and mix well. Add ¼ cup of the olive oil and mix well. Set aside.

Cut six 15-inch-long pieces of kitchen twine. Open butterflied beef tenderloin like a book, so that it lays flat on a work surface. Position a long side closest to you. Season on both sides with salt and pepper. Spread bread crumb mixture evenly over beef, leaving a ½-inch clean border along side farthest from you; press and gently pack stuffing mixture onto beef to keep it in place. (You may have a little stuffing left over—it makes a great panini filling.) Starting from side nearest you, roll up meat like a jelly roll, pressing any stuffing that falls out back in, and tie tightly with twine, spacing ties evenly. (It’s easier if you have a friend to tie while you hold roll together.) Wrap tightly in plastic wrap to make a compact roll, and refrigerate least 2 hours, or up to overnight.

Warm a cast iron skillet over medium-high heat. Carefully unwrap beef roll and cut between the ties into six 1½-inch-thick pinwheels. Brush gently on both sides with remaining 3 tablespoons olive oil and season with salt and pepper.

Gently lay pinwheels into skillet and cook, undisturbed, 5 to 7 minutes. Flip each pinwheel over with a spatula and cook 4 minutes longer for medium-rare. (Don’t be alarmed if some cheese from stuffing starts to melt and char on pan, making kind of a savory Florentine-cookie-like thing; but if you find it charring too much, decrease heat slightly.) Transfer to a platter, top with Corn Salsa (recipe below) and serve.


For Corn Salsa:
Combine all ingredients in a large bowl.

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