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A32 FEATURE
Wednesday 20 december 2017
KitchenWise: Serve petite beef filet for a holiday dinner

as well as with pesto and the meat is pounded, lined sciutto to within 1/2-inch of the
roasted red peppers. The with prosciutto, rolled and 1/4 cup pesto other side. Open up the
latter two ingredients — tied. And tying it isn’t that 1/4 cup thin red pepper two flaps that you have
one green, the other red — difficult. If you need help, strips just cut in the filet so it is
echo the signature colors there are several terrific vid- 2 tablespoons olive oil the shape of a rectangle.
of the holiday even as they eos online that will take you Kosher salt Pound the meat between
delight the taste buds. And, through it step by step. Black pepper two sheets of plastic wrap,
bonus! You can buy them This recipe doesn’t need to 1/3 cup dry red or white sprinkled with water until it
by the jar in the supermar- be made at the last min- wine is about 1/4-inch thick all
This Nov. 29, 2017 photo shows ket, which makes the prep ute. You can cut, roll and 1/2 cup low-sodium chick- over.
a prosciutto and red pepper that much easier. tie the roast ahead of time en broth Arrange half the prosciut-
stuffed petite filet in New York.
Associated Press The only tricky part of this and chill it for several hours. Preheat the oven to 400 F. to over the inside of each
By SARA MOULTON recipe for Prosciutto and Then, when you’re 25 min- Butterfly the petite filet roast, leaving a 1/2-inch
Associated Press Red Pepper Stuffed Petite utes or so from sitting down roasts: Working with one fi- border on all sides. Spread
Want to serve a fancy roast Filet is double-butterflying to dinner, brown it, pop it in let at a time, place the fi- half of the pesto on top
for Christmas dinner with- the roast — that is, cutting the oven and let it rest for let on a cutting board with of the prosciutto and ar-
out breaking the bank? Try the filet in such a way that the requisite 10 minutes. one of the short ends fac- range the red pepper strips
a petite beef filet. Cut from it becomes a big flat rect- Whip up the sauce while ing you. Start cutting the down the middle. Starting
the shoulder, long and thin, angle. Start by looking for the roast is resting. You will roast along the left long with the long end, roll up
and weighing between the largest petite filets you look like a culinary genius side about 2/3 of the way the beef to form a cylin-
8-10 ounces, the petite fi- can find. They’re the easi- as you plate up a singularly down from the top of the der and tie it with twine at
let looks like a mini tender- est to slice and they hold elegant and festive holiday filet, cutting through almost 1-inch lengths.
loin of beef — one of the more stuffing. Then, before meal. to the other side but stop- In a medium ovenproof
priciest and most popular commencing your butterfly PROSCIUTTO AND RED PEP- ping about 1/2 inch from skillet heat the oil over me-
of roasts. But it’s much less surgery, read the instruc- PER STUFFED PETITE FILET the other side. Flip the roast dium high heat, add the
expensive and more flavor- tions several times. The goal Servings: 4 over so that the cut side is meat, seasoned all over
ful than the tenderloin. And is to avoid cutting a hole in Start to finish: 45 minutes (25 now on the right. Repeat with salt and pepper and
tender, too. the meat as you butterfly it, active) the procedure on the left brown it on all sides, about
Here we’ve rolled it up and although it’s not a problem Two large petite beef filets side again, slicing about 5 minutes. Transfer the pan
stuffed it with prosciutto, even if you do. The roast (about 1 1/4 pounds total) 2/3 of the way down from to the middle shelf of the
will still hold together after 1/4 pound thin sliced pro- the top of the filet, cutting oven and roast the filets for
10 minutes for medium-rare
meat. Transfer the roasts to
a plate, cover them loosely
with foil and let them rest
for 10 minutes before slic-
ing.
Meanwhile, add the wine
to the skillet and deglaze
the pan over medium-
high heat, scraping up
the brown bits from the
bottom. Add the chicken
broth and any juices from
the resting meat and sim-
mer for 3 minutes.
To serve: Remove the
strings, slice the meat and
arrange it on four plates.
Spoon some of the pan
juices over each portion.q
___
Nutrition information per
serving: 402 calories; 201
calories from fat; 22 g fat (5
g saturated; 0 g trans fats);
122 mg cholesterol; 976
mg sodium; 4 g carbohy-
drates; 0 g fiber; 1 g sugar;
42 g protein.
___
EDITOR’S NOTE: Sara Moult-
on is host of public televi-
sion’s “Sara’s Weeknight
Meals.” She was executive
chef at Gourmet maga-
zine for nearly 25 years
and spent a decade host-
ing several Food Network
shows, including “Cooking
Live.” Her latest cookbook
is “HomeCooking 101.”q