This is a recipe I know y’all will love! Prosciutto wrapped beef roast with a pesto rub. I’ll let that sink in for a sec. It tastes just as good as it sounds, and it looks like you picked it up from some fancy steakhouse. You can use ribeye or tenderloin, but tenderloin is more unforgiving because it has less fat. Nail the temp though, and you’ll have a roast so tender it’ll slice like butter!
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How To Make A Beef Roast
Step 1: Finely chop the sun-dried tomatoes, then transfer them to a small bowl. Add the pesto to the small bowl and mix thoroughly.
Step 2: Generously season the roast with Italian seasoning, kosher salt, and pepper. Evenly and carefully, spread the Barilla Genovese Pesto and sun-dried tomato mix over the entire roast.
Step 3: Arrange half the prosciutto slices into a rectangle, slightly overlapping, then repeat with the rest along one long edge to extend the sheet. Place the beef on top and roll it up to enclose it. Set the beef seam-side down in a roasting pan, secure with butcher’s string if needed, and loosely tent with foil.
Step 4: Roast the beef, removing the foil partway through and continuing until it reaches your desired doneness. Transfer to a plate, cover with foil, let it rest, then top with fresh basil.
Prosciutto Wrapped Beef Roast Recipe
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Ingredients
- 12-14 slices prosciutto will depend on brand/size of package
- 6 oz favorite pesto can be homemade or store bought
- 4-6 Sun-Dried Tomatoes medium to large-sized from a jar
- 2.5-3 lbs Beef Ribeye Roast or Beef Tenderloin
- 2 tablespoons Italian Herb Seasoning
- Kosher Salt and Freshly Cracked Black Pepper
- Fresh Basil Leaves
Instructions
- Preheat the oven to 400 degrees.
- Place half the prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle. Repeat with the remaining prosciutto slices, slightly overlapping, at the long side of the first rectangle.
- Finely chop the sun-dried tomatoes, then transfer them to a small bowl. Add the pesto to the small bowl and mix thoroughly.
- Generously season the roast with Italian seasoning, kosher salt, and pepper. Evenly, and carefully, spread the Barilla Genovese Pesto and sun-dried tomato mix over the entire roast.
- Place the beef on the prosciutto. Roll up to enclose the beef. Place the beef, seam-side down, in a roasting pan. If desired, use butcher’s string to tightly secure the prosciutto to the roast. Tent the roast with a sheet of aluminum foil.
- Roast for 25 minutes, then remove the foil and continue to roast for an additional 25 minutes for medium or until cooked to your liking. If using a meat thermometer, it should read 140F.*
- Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest. Top with fresh basil.
Notes
- Season it like you mean it. What takes this from basic to bomb is being generous with your salt, pepper, Italian herbs, and that pesto rub. Do NOT hold back y’all.
- Even out the roast if needed. If your cut is thicker on one end, tie it up with butcher’s twine so it cooks more evenly. You can ask the butcher to do it for you too.
- Slide in that meat thermometer the right way. Don’t let it hit bone or big streaks of fat or you’ll get a false read. It might take a couple tries to get the hang of it.
- Check the temp and roast to your liking. For a prosciutto wrapped filet or ribeye, 130-140F gives you medium-rare, 140-150F is medium, 150-155F is medium-well, and 160-165F is well-done.
- Fridge: Store your roast in an airtight container in the fridge for up to 4 days. Glass containers work best to keep the flavors locked in!
- Freezer: Let the roast cool all the way down first, then pop it in a freezer-safe bag or container. It will keep in the freezer for 3 months.
- Reheating: Roasts can dry out fast if you rush it. Place the roast on a wire rack over a baking sheet and warm it in the oven at 250°F until it hits 120°F inside. Could take anywhere from 20 to 60 minutes depending on the size. Finish it off by searing each side in a hot, oiled skillet for about a minute to bring back that crust.
Nutrition
Serving Suggestions
- Holiday Must-Haves: Serve this with other festive favorites like turkey, glazed ham, or cornbread dressing. Great for Thanksgiving or Christmas spreads!
- Southern Sides: Balance that beef tenderloin wrapped in prosciutto with some Southern green beans, cauliflower grits, or creamed corn.
- Potato Pairings: You can’t go wrong with garlic mashed potatoes, crispy smashed potatoes, or roasted fingerling potatoes.
- Salads and Veggies: Keep it fresh with a cucumber and onion salad, Brussels sprouts, or a simple Caesar.
- Bread: Add some garlic bread, sweet potato biscuits, or soft cheddar and rosemary rolls.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Sure thing, boo! Wrap the beef in prosciutto, slather on the pesto, and keep it covered in the fridge up to 24 hours ahead. Let it sit out for 30 minutes before roasting so it cooks evenly.
Let it rest a bit longer. Give it another 5-10 minutes. Resting helps the juices settle and makes slicing WAY easier.
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This flavor packed beef roast looks and sounds so elegant. Can’t wait to impress my family with this one.
Delicious! Love all the Italian flavors. The prosciutto crisps up so well around the beef!
So much flavor!! I love that you mentioned what to do with the leftovers but there will be no leftovers in my home with this recipe! Delicious!
Wrapping the roast in prosciutto is genius!
I love the idea of adding sundried tomatoes to the pesto. It looks lush.