Tenderloin with parsley pesto

A delicious dish for family holidays. One of the most favorite hot dishes! Well, "pesto" is, of course, figurative. But the technology is the same - garlic, parmesan, olive oil, only instead of basil we put parsley. You can mix parsley and cilantro, it's also delicious. I think with the original pesto, the tenderloin will turn out no less delicious! We buy fresher meat! Ideally, of course, to get hold of steamed beef)!But, it doesn't always work out. If you like a good roast, cook for 35 minutes. Fans of Rare and Medium rare, respectively, reduce the time at your discretion. I prefer only Rare, so I have enough minimal time.

Dietrich

The author of the recipe

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Composition / ingredients

Servings:

Beef (clipping)

700

Parsley (parsley 1 large bunch)

Parmesan

Pine nuts

Garlic

Olive oil (extra-virgin)

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 51 % 20 g

Fats 46 % 18 g

Carbohydrates 3 % 1 g

245 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
We cut off the stems from the parsley, leave only the leaves, chop the parmesan coarsely, peel the garlic. We send parsley, parmesan, pine nuts, garlic and extra-virgin olive oil to the blender. We grind everything until smooth.
Step 2:
Wash the tenderloin, cut off excess fat, soak with a paper towel. We make a longitudinal incision - about 3/4. We stuff the tenderloin with "pesto"; Pepper to taste. Preheat the frying pan on maximum heat, fry on both sides - literally 1-2 minutes until browned.
Step 3:
Wrap the shoelace tightly.Lubricate with oil.
Step 4:
Preheat the oven to 250°. Wrap the tenderloin in foil, send it to the oven. Bake for 10 minutes, then reduce the heat to 180 °. We continue to bake for another 25 minutes.
Step 5:
You can open the foil for the last 5 minutes to make the crust more confident.
Step 6:
Finita! Bon appetit!