Beef & Fontina Pinwheels with Spicy Corn Salsa

Photo by Tempest R.
Adapted from parade.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from parade.com

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

Directions

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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