Prosciutto-Wrapped & Pesto-Rubbed Beef Roast

Beef roast and mashed potatoes on a stoneware plate.

5 from 5 votes

Prosciutto-Wrapped & Pesto-Rubbed Beef Roast

Slather beef ribeye or tenderloin in a mixture of pesto and sundried tomatoes, cover it with savory prosciutto, and cook it to perfection.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 578kcal

Author: Jocelyn Delk Adams

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

*Cooking time will determine the internal temperature of your roast. Add or reduce cooking time to achieve your preferred temperature. If using a thermometer, here’s how to determine doneness: 130-140F for medium-rare, 140-150F for medium, 150-155F for medium-well, and 160-165F for well-done.

Nutrition