Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto Recipe
This is a hearty, crave-buster dish that I still feel proud to eat because it's full of lean protein and whole grains. Rather than the traditional buttery pasta, I'm using toasted barley flavored with a hearty sprinkling of black pepper and a light dusting of salty Pecorino Romano cheese to capture the flavors of cacio e pepe. Simple as that, but so nutty, chewy, hearty, and good. On top is a piece of simply grilled filet mignon topped with a peppery pesto of watercress, spinach, and arugula.
- Yield:serves 2
- Active time: 30 minutes
- Total time:1 1/2 hours
Ingredients
- 2/3 cup pearl barley, rinsed
- Kosher salt
- 1 packed cup mixed bitter greens, such as watercress, spinach, and arugula
- 1 clove garlic, roughly chopped
- 3 tablespoons chopped walnuts
- 3 tablespoons extra-virgin olie oil, divided
- 3 tablespoons grated Pecorino Romano, divided
- 12 ounces beef tenderloin
- Freshly ground black pepper
Directions
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1.
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. Drain, rinse under cold water, and set aside. Barley can be cooked up to 3 days in advance.
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2.
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.
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3.
Rub beef with 1 teaspoon oil and season generously with salt and pepper. 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). Transfer meat to a cutting board and let rest for 10 minutes.
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4.
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. Add barley and 2 teaspoons of freshly ground black pepper, and cook, stirring frequently, until barley is toasty and lightly browned, about 7 minutes. 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.
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5.
To serve, divide the barley into two shallow bowls. After the meat has rested, cut into 1/2-inch slices. 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. Serve.