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speck and herb filled tenderloinI cannot wait to dive into leftovers from last night’s dinner. We celebrated Christmas-Birthday-New Year’s with my older kids – it’s been a nightmare to get them — all two of them and one girlfriend — gathered in one place. The tenderloin was a nightmare too – it took a lot longer to cook than what I anticipated. After much debate, we decided it took longer in the roasting pan I was using (or I need to get a thermometer for my oven. Or a new oven.)

I enjoy beef rare, preferably with almost-a-pulse, but not everyone else. We were able to eat the beef in shifts between opening up gifts, telling stories, and laughing ridiculously.

I served this with old-school roasted potatoes (have you ever made the onion-soup-mix-roasted potatoes?), speck-wrapped green beans and a quick attempt at Yorkshire pudding. I’ve always been curious about whether or not it’s really a pudding. It’s like an eggy-popover.

What you need:

  • 1 stk  butter  (8 tbs)
  • 8 oz  sliced baby Portobello mushrooms
  • 1 Vidalia onion, chopped
  • 2  tbs chopped fresh sage
  • 1  tbs chopped fresh rosemary
  • 1  tsp chopped fresh thyme
  • 2  garlic cloves, finely chopped
  • 5 oz bag croutons, coarsely crushed  (about 3 c)
  • 2 c freshly grated Parmigiano-Reggiano
  • Herb rub (see below)
  • 4 tbs EVOO
  • 1 5 lb  whole beef tenderloin roast, double-butterflied*
  • 12 thin slices of speck (smoked prosciutto)
  • Freshly ground sea salt and black pepper

Herb rub:

  • 3 garlic cloves, finely chopped
  • 1 tbs finely chopped fresh sage
  • 1 tbs finely chopped fresh rosemary
  • Freshly ground sea salt and pepper

What you do:

Filling (can be made ahead):

  • Melt butter in lg sautépan over med-high heat.
  • Add mushrooms and onions.
  • Cook until tender, about 10 min.
  • Add fresh herbs and garlic.
  • Season with salt and pepper.
  • Cook for about 1 min and transfer to bowl.
  • Add croutons and Parmigiano-Reggiano.

Beef prep:

  • Lay meat flat on prep surface.
  • Cover with layer of overlapping speck slices.

butterflied tenderloin with speck

  • Top with onion mixture leaving about a 1” border.

butterflied tenderloin with filling

  • Starting from long side, roll meat in jelly roll-style.
  • Tie, about every 2” with butcher’s twine.

rolled tenderloin

  • Let it rest at room temperature for about an hour.
  • Heat oven to 425°.
  • Combine rub ingredients in sm bowl.
  • Place lg roasting pan over two burners.
  • Add about 2 tbs EVOO to pan over med-high heat.
  • Rub remaining EVOO over roast.
  • Sprinkle herb rub over roast and press to adhere. (Add any additional herb mixture to pan around roast, if you haven’t eaten it all.)
  • Place roast in pan and sear for about 4-5 min on each side.
  • Transfer to oven and roast for 25-30 min, or until thermometer inserted in the center of beef registers 110°F to 115°F for rare, 120°F to 125°F for medium-rare or 130°F to 135°F for medium.
  • Remove from the oven, transfer to lg plate and cover loosely with foil.
  • Let rest for 15 to 20 min before slicing.
  • To serve beef, remove twine and cut into 1” slices.

* To double-butterfly the fillet, trim fat and any silver skin. Place it on a cutting board with a short end toward you. Keeping your knife parallel to the board, make a cut along one long side of the roast, about two thirds of the way down from the top of the fillet, cutting to about 1 inch from the other side. (Do not cut all the way through.)