- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Looking for a special menu for the holidays? Rach has you covered with a steakhouse-inspired dinner! She pairs this beef tenderloin—butterflied and rolled with garlic, walnuts, herbs and blue cheese—with stuffed broiled tomatoes and oven-roasted potatoes with two dipping sauces. She calls it "a serious, beautiful meal," but adds that it's great any night of the year. Treat yourself and your loved ones!
Working the length of the tenderloin, cut into the beef about 1 inch and roll it outward as you continue to cut it open; the beef should end up about 9 by 12 to 14 inches and a mallet can help even it out if it's not perfect. Season the meat with salt and pepper.
Pulse-process garlic, parsley, sage, nuts and zest into a fine mixture, spread it across the meat and top with cheese. Roll meat tightly, forming a long loaf, then secure firmly with twine with ¾ to 1 inch spacing. Season the meat again on the outside of the roll and refrigerate overnight.
Take meat out of fridge 30 minutes before cooking.
Preheat oven to 425°F, with rack at center.
Spray meat lightly with oil and roast 20 minutes until brown. Reduce heat to 325°F and cook until 135°F on a thermometer. Let rest 10 to 15 minutes, then carve.