Rach's Steakhouse-Inspired Stuffed Beef Tenderloin

Step 1

Working the length of the tenderloin, cut into the beef about 1 inch and roll it outward as you continue to cut it open; the beef should end up about 9 by 12 to 14 inches and a mallet can help even it out if it's not perfect

Step 2

Season the meat with salt and pepper

Step 3

Pulse-process garlic, parsley, sage, nuts and zest into a fine mixture, spread it across the meat and top with cheese

Step 4

Roll meat tightly, forming a long loaf, then secure firmly with twine with ¾ to 1 inch spacing

Step 5

Season the meat again on the outside of the roll and refrigerate overnight

Step 6

Take meat out of fridge 30 minutes before cooking

Step 7

Preheat oven to 425°F, with rack at center

Step 8

Spray meat lightly with oil and roast 20 minutes until brown

Step 9

Reduce heat to 325°F and cook until 135°F on a thermometer

Step 10

Let rest 10 to 15 minutes, then carve