Prep 30 mins
Cook 10 mins
This is worth every step and would make a great addition to that Back Yard Party.
- 8 slices beef tenderloin (about 4oz. each)
- 1 cup freshly grated pecorino romano cheese
- 1⁄4 cup fresh breadcrumb
- 1⁄2 cup finely chopped Italian parsley
- 1⁄4 cup pine nuts
- 1⁄4 cup dried currant, soaked in warm water for 1 hour and drained (SECRET INGREDIENT)
- salt & freshly ground black pepper
- 8 sprigs rosemary, about 5 inches long
- 2 tablespoons extra virgin olive oil
- Preheat the grill.
- Using a meat mallet, pound each slice of beef between two oiled pieces of foil to about 1/16-inch thick, being careful not to tear the meat. Lay each piece out on a work surface.
- In a medium bowl, stir together the pecorino, bread crumbs, parsley, pine nuts, and drained currants until well mixed. Season the beef slices with salt and pepper. Divide the pecorino mixture among the beef, spreading it out thinly. Roll each piece up tightly, starting from a short side, and secure with toothpicks.
- Lay 2 beef rolls side by side, about ½ inch apart, and skewer them with 2 rosemary sprigs. Repeat to make 3 more sets of rolls. Season with salt and pepper and brush with the olive oil.
- Grill, turning once, 3 to 4 minutes per side, until nicely charred but still medium. Serve immediately, with garnish of salad greens if you wish.