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1
Ask the butcher to spiral cut or jelly-roll cut the fillet for you to create a flat, rectangular sheet of beef.
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2
Pound the meat with the heel of your hand to a thickness of about 1/2-inch.
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3
Season with salt and pepper.
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4
Spread the pesto evenly over the meat, leaving a 1-inch border along one of the long sides.
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5
Starting from the opposite long side, roll the meat into a log like a jelly roll.
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6
Using kitchen string and starting 1/2-inch from one end, tie the meat in 8 places at equal intervals of approximately 1-inch.
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7
Slice between the ties to create 8 pinwheels.
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8
Prepare a hot fire in a charcoal grill, preheat a gas grill, or preheat a stove-top cast-iron grill pan over high heat.
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9
Drizzle the meat with olive oil, then grill on both sides, turning once, until done, to your taste.
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10
Let rest for a few minutes, then remove the strings and serve.
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11
If your pesto typically turns army green shortly after you make it, you'll appreciate the beauty of this version.
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12
I blanch the basil briefly to set the color, and I add a pinch of powdered ascorbic acid (vitamin C), which keeps the pesto from oxidizing.
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13
Michael's Notes: Don't try to make this pesto in a food processor.
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14
The processor just throws it around the bowl.
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15
A blender does a much better job.
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16
Be sure to thin the pesto with some of the hot pasta water before tossing it with pasta.
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17
2 cups firmly packed fresh basil leaves
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18
1/3 cup olive oil
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19
3 tablespoons pine nuts, toasted
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20
1/2 teaspoon minced garlic
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21
Sea salt, preferably gray salt, and freshly ground black pepper
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22
Pinch powdered ascorbic acid (vitamin C)
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23
1/4 cup freshly grated Parmesan
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24
Prepare a bowl of ice water.
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25
Bring a saucepan of water to a boil.
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26
Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly.
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27
Blanch for 15 seconds, then plunge the basil into the ice water to cool quickly.
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28
Drain immediately, squeeze the basil dry, and chop it roughly.
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29
In a blender, puree the basil with the oil, pine nuts, garlic, salt, and ascorbic acid.
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30
When well blended, add the cheese and whir briefly just to mix.
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31
Transfer to a bowl and adjust the seasoning.
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32
Yield: about 3/4 cup, enough for 1 pound pasta.
