Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Mixed Herb Pesto: Mince garlic in food processor; add parsley, basil, rosemary, Dijon and pecans; pulse until minced. With processor running, gradually add oil, processing for about 3 minutes or until incorporated and smooth. Transfer to bowl and stir in cheese. Season with salt and pepper to taste; set aside.
Beef: Using a carving knife, slice roast lengthwise stopping when you are about ½ inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to ‘unroll’ the roast to be about ½-inch (1 cm) thick. Repeat with the other side so that you end up with a rectangular piece of meat that is about ½-inch (1 cm) thick.
Spread ¾ cup (175 mL) pesto over the beef (reserving the remaining pesto for another use). Starting at the long side, roll roast up jelly-roll style. Tie with kitchen twine, at about 2-inch (5 cm) intervals. Rub all over with 1 tbsp (15 mL) oil and season lightly with salt and pepper.
Place roast on a rack in shallow pan. Insert oven-safe thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast for about 40 minutes for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer roast to cutting board, cover with foil and let rest for 15 minutes.
Sauce: Meanwhile, add oil to roasting pan and heat over medium-high heat. Add shallots and cook, stirring, for about 4 minutes or until shallots are softened. Add red wine and bring to a boil; boil for about 4 minutes or until almost completely evaporated. Stir in Dijon and beef broth; bring to boil, scraping up any browned bits from pan. Boil, stirring often for about 10 minutes or until thickened and reduced to about 1 cup. Season with salt and pepper to taste.
Carve roast across the grain into thick slices and serve with sauce.