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
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.
You'll also love
-
Coconut Curry Barley Risotto 3.8/5 (18 Votes) -
Pasta e Fagioli - My Way 4.4/5 (5 Votes)
You'll also love
-
GRAPE-NUTS LOW-FAT MUFFINS 4/5 (14 Votes) -
Onion Frittata 4.4/5 (5 Votes)