Mixed Herb-Stuffed Rolled Oven Roast

Follow the video instruction to see the technique that turns tenderloin from a delicious roast, to a recipe fit for steakhouse presentation. Use the homemade pesto recipe provided or use your favourite purchased prepared version. The wine sauce makes a tasty finish for the dish.
Yield 8 Servings Prep. Time 20 min Cooking Time 60 min Total Time 80 min


Here are the following ingredients:

  • 3 cloves garlic
  • 1 cup (250 mL) EACH fresh parsley leaves and basil leaves
  • 1 tsp (5 mL) fresh rosemary leaves
  • 2 tsp (10 mL) Dijon mustard
  • ⅓ cup (75 mL) pecans
  • ½ cup + 1 tbsp (135 mL) extra virgin olive oil
  • ½ cup (125 mL) freshly grated Parmesan cheese
  • Coarse salt and fresh ground pepper
  • 3½ lb (1.75 kg) Beef Tenderloin Premium Oven Roast, centre-cut
  • 1 tbsp (15 mL) extra virgin olive oil
  • Coarse salt and fresh ground pepper
  • 2 tbsp (30 mL) vegetable oil
  • 2 shallots, minced
  • 1 cup (250 mL) dry red wine
  • 2 tsp (10 mL) Dijon mustard
  • 1½ cups (375 mL) no-salt-added beef broth

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Carve roast across the grain into thick slices and serve with sauce.