From Savoring Time in the Kitchen
~Adapted from Mario Batali Italian Grill cookbook
Serves 6
2 cloves of garlic, minced
4 scallions,sliced thin
1/4 cup Italian parsley, chopped
4 ounces good quality sliced salami, sliced thin and cut into ¼-inch-wide julienne
8 ounces Fontina cheese, diced to 1/4 inch
1/2 cup Parmigiano-Reggiano, freshly grated
1/2 cup toasted bread crumbs - like to use leftover Artisan Bread in 5 that I've made
1/4 cup plus extra for rubbing the meat before grilling
One center-cut beef tenderloin, about 3 pounds, butterflied lengthwise without cutting all the way through and opened like a book
Kosher salt and freshly ground black pepper
In a medium bowl combine the first seven ingredients and mix well. Add ¼ cup of olive oil and mix again. Set aside.
Cut six 15" lengths of kitchen twine.
With the butterflied beef spread open, season both sides with salt and pepper. Turn the long side toward you and spread the bread crumb mixture evenly over the beef, leaving a 1 inch border on the farthest side. Press down and gently pack the stuffing mixture onto the beef to keep it in place. Starting from the side nearest you, roll up the meat like a jelly roll, trying to keep as much filling from falling out by stuffing it back in. Tie the meat tightly with the twine, at even intervals of about 3 inches, knowing that you will want to cut at least 6 steaks from this roll. It helps to have a second set of hands to help! Wrap in plastic wrap tightly and refrigerate for at least 2 hours, or overnight.
Preheat the grill to medium-high. Unwrap the beef roll and slice in between the ties into six thick steak roll-ups. Brush gently on both sides with the a little olive oil and season with salt and pepper. Carefull lay the steak roll-ups onto the preheated grill and cook without moving for 5 to 7 minutes. Using a spatula, carefully turn each roll over and cook for 4 minutes longer for medium-rare, moving to a cooler place on the grill if they start to burn too much.
Transfer to a platter and serve.