Chilled Thai Tenderloin and Pasta with Tons of Basil
The cooked beef is chilled for this dish, which is served with pasta that's been tossed in Thai peanut sauce.
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.