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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. | 2. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat toward the border. | 3. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil. | 4. Preheat the grill or a grill pan. | 5. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	2		cut	110.56299999999999	0.1701	16.6298	4.8421
salt black pepper			ground	-	-	-	-
pesto sauce	1/2	cup		526.68	12.7134	12.3858	47.376000000000005
extra virgin olive oil				-	-	-	-
wooden skewer	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.