Ingredients
- 6 15-inch long pieces of twine
- 2 garlic cloves, finely minced
- 4 scallions, thinly sliced
- 1⁄4 cup chopped fresh Italian parsley
- 4 ounces thinly sliced salami, cut into matchsticks
- 8 ounces Italian fontina, cut into 1⁄4-inch cubes
- 1⁄2 cup freshly grated Parmigiano-Reggiano
- 1⁄2 cup toasted breadcrumbs
- 1⁄4 cup plus 3 tablespoons extra-virgin olive oil
- One 10-inch-long beef tenderloin roast cut from the heart of the tenderloin (21⁄2 to 3 pounds), butterflied (see note)
- Kosher salt and freshly ground black pepper
- 1 cup of green apple cut into matchsticks
- 1 cup of fresh horseradish cut into matchsticks
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 4 cups broccoli rabe
- 1⁄4 cup extra virgin olive oil
- 2 cloves garlic, finely sliced
- Kosher salt and freshly ground black pepper
- Juice of 1⁄2 lemon
Directions
In a medium bowl, combine the garlic, scallions, parsley, salami, fontina, Parmigiano, and bread crumbs and mix well. Add 1⁄4 cup of the olive oil and mix well with your hands or a spoon. Set aside.
Cut six 15-inch-long pieces of kitchen twine. Open out the beef, season on both sides with salt and pepper, and place it on a work surface so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a 1⁄2-inch border along the side farthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place (you may have a little stuffing left over—it makes a great panini filling). Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll, and tie tightly with the twine, spacing the ties evenly (it’s easier if you have a friend to tie the beef while you hold the roll together). Wrap tightly in plastic wrap to make a compact roll, and place in the refrigerator for at least 2 hours, or as long as overnight.
To make the gremolata, combine the horseradish and green apple matchsticks in a medium mixing bowl. Add lemon juice, olive oil, and a pinch of salt and mix well by hand.
To prepare the broccoli rabe, trim stems, bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the greens and blanch until crisp-tender, about 2 minutes, and plunge into an ice bath. In a medium sautée pan over medium-high heat, add olive oil and garlic and stir to be sure it doesn’t burn. Add the broccoli rabe and cook until the greens are flavored and cooked through with a slight bite, about 5 minutes. Finish with salt and pepper and a squeeze of lemon juice.
Carefully unwrap the beef roll and, using a very sharp knife, cut it between the ties into six 11⁄2-inch-thick pinwheels. Brush gently on both sides with the remaining 3 tablespoons olive oil and season with salt and pepper.
Note: To butterfly the beef, simply use a sharp knife to cut it horizontally almost but not all the way in half, starting from one of the long sides, so you can open it out like a book. (Also, good demonstration videos online.)
