Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto
Recipe GLPR7e55a136dcdae7
A sophisticated Italian-inspired dish featuring perfectly seared beef tenderloin cooked to a safe, medium doneness with a flavorful peppery crust. It's served alongside creamy cacio e pepe barley infused with Pecorino Romano and black pepper, topped with a vibrant watercress pesto made from fresh bitter greens, walnuts, garlic, and extra-virgin olive oil. This refined main course balances rich, umami flavors with herbaceous, peppery notes for an elegant dinner.
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Ingredients
⅔ cup Pearl barley, rinsed
Kosher salt
1 packed cup Mixed bitter greens, such as watercress, spinach, and arugula
1 Garlic clove, roughly chopped
3 tablespoons Chopped walnuts
3 tablespoons Extra-virgin olive oil, divided
3 tablespoons Grated Pecorino Romano cheese, divided
12 ounces Beef tenderloin
Freshly ground black pepper
Directions
Bring a pot of salted water to a boil. Add the rinsed pearl barley and cook for 30–35 minutes, until tender but still with a slight bite. Drain well and set aside.
While the barley cooks, prepare the watercress pesto: combine the mixed bitter greens, chopped garlic, walnuts, 2 tablespoons of the extra-virgin olive oil, and 1 tablespoon of the Pecorino Romano in a food processor. Pulse until a chunky, rustic pesto forms—do not over-blend. Season with salt and pepper to taste. Set aside.
Pat the beef tenderloin dry with paper towels. Season both sides generously with kosher salt and a heavy coating of freshly ground black pepper, pressing the pepper into the surface.
Heat a cast-iron or heavy stainless-steel skillet over high heat until it is very hot and just begins to smoke. Add the remaining 1 tablespoon of extra-virgin olive oil.
Carefully place the beef tenderloin in the hot skillet and sear without moving for 4–5 minutes until a deep brown crust forms on the bottom. Flip and sear the other side for another 4–5 minutes. Continue flipping every 2–3 minutes, cooking on all sides for a total of 12–15 minutes, until the internal temperature reaches 145°F for medium-rare doneness (use an instant-read thermometer inserted into the center). Transfer to a cutting board and rest for 5 minutes before slicing.
While the beef rests, place the cooked barley in a warm bowl. Add the remaining 2 tablespoons of Pecorino Romano and toss well, allowing the heat to melt the cheese slightly. Season to taste with salt and freshly ground black pepper.
Divide the cacio e pepe barley between two serving plates. Slice the rested beef tenderloin into ½-inch thick slices and arrange on top of or alongside the barley. Spoon or dollop the watercress pesto over the beef and barley. Finish with a light drizzle of extra-virgin olive oil and additional black pepper if desired. Serve immediately.
