beef tenderloin roulade with pistachios and compound butter recipe

Ingredients

• 1 whole beef tenderloin, 6 to 7 pounds
• 1 cup fresh coarse dry breadcrumbs
• 4 tablespoons extra-virgin olive oil
• 1 ½ cups toasted, salted pistachios, coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon finely grated lemon zest
• 1/3 cup chopped fresh flat leaf parsley
• ¼ teaspoon crushed red pepper flakes
• 6 tablespoons unsalted butter, left at room temperature for 15 minutes
• 1 small shallot. minced
• 1 tablespoon chopped fresh flat leaf parsley
• 2 tablespoons finely chopped chives