Chilled Thai Tenderloin and Pasta with Tons of Basil

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1  3-pound center cut beef tenderloin
   Freshly ground black pepper 
1/2   cup purchased Thai peanut sauce
3  cups packed purple basil sprigs (do not remove leaves from stems)
2  pounds angel hair pasta, cooked according to package directions
1-1/2  cups purchased Thai peanut sauce
2  cups fennel cut into strips
1  cup slivered fresh purple or opal basil
2  tablespoons olive oil 


1. Butcher Wrap the beef tenderloin (see tip, below). Season the beef with pepper. Spread the 1/2 cup peanut sauce over the beef until coated. Tuck the basil sprigs under the string "cage," covering as much as the beef as possible.
For a charcoal grill, arrange preheated coals around a drip pan. Test for medium-high heat above the pan. Place beef on grill rack over drip pan. Cover and grill until desired doneness. Allow 1 to 1-1/4 hours for medium-rare doneness (135 degree F) or 1-1/4 to 1-1/2 hours for medium doneness (150 degree F). 

(For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place beef on rack in a roasting pan.) Remove beef from grill; cover with foil and let stand for 10 minutes. Internal temperature should rise 10 degree F to 145 degree F for medium-rare or 160 degree F for medium.) Place beef in a food storage container; cover and store in refrigerator up to 2 days until ready to serve. 

2. In a very large bowl, toss cooked angel hair pasta with the 1-12 cups peanut sauce and fennel. Add slivered basil. Cover and chill until ready to serve. 

3. To serve, toss pasta mixture with olive oil; arrange on serving platter. Remove tenderloin from refrigerator. Cut string and remove basil sprigs; discard basil. Slice tenderloin into 1/4-inch slices. Place sliced tenderloin alongside pasta. Makes 10 servings. 

To Tie (Butcher Wrap) Tenderloin: Place the roast on cutting board or a tray. Using an 8-foot piece of kitchen string, slide the string under the roast crosswise about 2 inches from tone end. Pull string up and around the top, and make a knot, keeping one end of the string short. Do not cut the long end of the string. Using the long end, pull the string toward the other end of roast. About 2 inches from the first tie, hold string and loop underneath roast, bringing it up and around; insert the long end of the string under the top string to secure, pulling to tighten the loop. Repeat, making a loop about every two inches until you reach the end of the tenderloin. Bring the string around to the underside of the roast, and back to the starting point at the top side of the tenderloin; knot it around the initial loop. Cut the string.

Source:  Better Homes & Gardens
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