Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto

Name: Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 340 grams beef tenderloin; 2 servings Freshly ground black pepper; 3 Tbsps extra-virgin olie oil, divided; 1 clove garlic, roughly chopped; 237 milliliters packed cup mixed bitter greens, such as watercress, spinach, and arugula; 2 servings Kosher salt; 158 milliliters pearl barley, rinsed; 3 Tbsps grated Pecorino Romano, divided; 3 Tbsps chopped walnuts

Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains roughly 43g of protein, 50g of fat, and a total of 834 calories. Head to the store and pick up walnuts, olie oil, garlic, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Cover barley with water by 2 inches in a medium pot and add a teaspoon salt. Bring to a boil, reduce to a bare simmer, and cook until barley is tender, 35 to 45 minutes.

Ingredients you will need

Barley

Water

Salt

Equipment you will use

Pot

Drain, rinse under cold water, and set aside. Barley can be cooked up to 3 days in advance.

Ingredients you will need

Barley

Water

For the pesto, place the greens, garlic, walnuts, 2 tablespoons olive oil, and 1 tablespoon of Pecorino Romano cheese in the bowl of a food processor or blender. Process until a paste is formed. Season to taste with salt and pepper and set aside.

Ingredients you will need

Pecorino Romano

Salt And Pepper

Olive Oil

Walnuts

Garlic

Greens

Pesto

Equipment you will use

Food Processor

Blender

Bowl

Rub beef with 1 teaspoon oil and season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Dry Seasoning Rub

Heat a cast iron skillet or grill pan over high heat until lightly smoking, then add beef. Cook, turning frequently, until well-browned on all sides and an instant read thermometer inserted into deepest part of meat registers 120°F for medium rare or 130°F for medium, about 10 minutes total (reduce heat if the meat threatens to burn or the smoking is excessive before it reaches its finished temperature).

Ingredients you will need

Beef

Meat

Equipment you will use

Kitchen Thermometer

Grill Pan

Frying Pan

Transfer meat to a cutting board and let rest for 10 minutes.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

While the meat is resting, make the cacio e pepe barley. Wipe out skillet and add remaining 2 teaspoons of olive oil. Return to medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Barley

Meat

Equipment you will use

Frying Pan

Add barley and 2 teaspoons of freshly ground black pepper, and cook, stirring frequently, until barley is toasty and lightly browned, about 7 minutes.

Ingredients you will need

Ground Black Pepper

Barley

Remove from heat and scatter remaining 2 tablespoons of Pecorino over the top. Stir into the barley, allowing the residual heat to melt it. Season to taste with more salt and pepper as desired.

Ingredients you will need

Salt And Pepper

Pecorino

Barley

To serve, divide the barley into two shallow bowls. After the meat has rested, cut into 1/2-inch slices.

Ingredients you will need

Barley

Meat

Equipment you will use

Bowl

Place on top of the barley. Spoon one or two spoonfuls of the pesto over the meat, and top with some extra freshly cracked black pepper.

Ingredients you will need