Best in: Fall, Winter
Fresh: shallot, thyme
Ingredients (scaled)
4 servings
Directions
1. FOR THE STUFFING: Heat oil in medium saucepan over medium heat until shimmering. Add shallot and cook, stirring occasionally, until softened and golden brown, 2 to 3 minutes. Meanwhile, combine prunes, apricots, and port in microwave-safe bowl; cover with plastic and microwave on high until simmering, about 2 minutes. Set aside until needed.
2. When shallot is softened, add dried fruit/port mixture, thyme, salt, and pepper; continue to cook, stirring occasionally, until mixture is thick, 1 to 2 minutes. Remove pan from heat and stir in balsamic vinegar. Transfer dried fruit mixture to plate. Set aside and cool to room temperature.
3. FOR THE ROAST: Following illustrations 1 and 2, butterfly roast. Season cut side of roast liberally with salt and pepper. Following illustration 3, spread cooled stuffing mixture in an even layer over interior of roast, leaving 1/2-inch border on all sides. Sprinkle pecans in an even layer on top of stuffing. Following illustrations 4 and 5, roll and tie beef roast.
4. In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Rub exterior of roast with oil mixture. Let roast stand at room temperature for 1 hour.
5. Adjust oven rack to middle position; heat oven to 450°F. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120°F for rare, 16 to 18 minutes, or 125°F for medium-rare, 20 to 22 minutes.
6. FOR THE BUTTER: While meat roasts, stir all ingredients together in a small bowl until combined. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Slice roast between pieces of twine into thick slices. Remove twine from individual slices and serve with remaining butter passed separately.
Serves 4 to 6
2. When shallot is softened, add dried fruit/port mixture, thyme, salt, and pepper; continue to cook, stirring occasionally, until mixture is thick, 1 to 2 minutes. Remove pan from heat and stir in balsamic vinegar. Transfer dried fruit mixture to plate. Set aside and cool to room temperature.
3. FOR THE ROAST: Following illustrations 1 and 2, butterfly roast. Season cut side of roast liberally with salt and pepper. Following illustration 3, spread cooled stuffing mixture in an even layer over interior of roast, leaving 1/2-inch border on all sides. Sprinkle pecans in an even layer on top of stuffing. Following illustrations 4 and 5, roll and tie beef roast.
4. In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Rub exterior of roast with oil mixture. Let roast stand at room temperature for 1 hour.
5. Adjust oven rack to middle position; heat oven to 450°F. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120°F for rare, 16 to 18 minutes, or 125°F for medium-rare, 20 to 22 minutes.
6. FOR THE BUTTER: While meat roasts, stir all ingredients together in a small bowl until combined. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Slice roast between pieces of twine into thick slices. Remove twine from individual slices and serve with remaining butter passed separately.
Serves 4 to 6
Notes
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Nutrition Facts (per serving)
Calories
g
Protein
g
Carbs
g
Fat
g
Fiber
g
Sugar
mg
Sodium
mg
Cholesterol