Ingredients
- 2 Garlic Cloves (finely minced)
- 4 Scallions (thinly sliced)
- 1/4 cup Chopped fresh Italian Parsley
- 4 ounce Thinly sliced Salami (cut into 1/4-inch-wide matchsticks)
- 8 ounce Italian Fontina (cut into 1/4-inch cubes)
- 1/2 cup Freshly grated Parmigianop-Reggiano
- 1/2 cup Toasted Bread Crumbs
- 1/4 cup Plus 3 tablespoons Extra-Virgin Olive Oil
- 1 10- inch-long Beef Tenderloin Roast cut from the heart of the tenderloin (2 1/2 – 3 pounds), butterflied
- Kosher Salt and freshly ground Black Pepper
