easy pesto wellington

prep time:  tbd
cook time:  45 minutes
servings:  8

ingredients:
8-9-inch length of tenderloin or rump roast (2-3 pounds)
1/4 cup prepared basil pesto
1 package refrigerator crescent rolls
1 egg yolk - beaten
1 teaspoon salt

steps:
1. preheat the oven to 325 degrees.  trim and dry the roast with paper towels, and place it in a heavy-bottomed roasting pan.  spread the pesto on the top of the roast.

2.  lay the crescent roll dough on a sheet of wax paper or plastic wrap and pinch the seams together; place over the roast.  tuck, and pinch the dough so it fits snugly around the roast.

3.  brush the crescent dough with beaten yolk, and sprinkle with a teaspoon of salt.  place the roast in the oven.  for a 3-inch tall roast, cook about 45 minutes until meat thermometer in the thickets part reads 120 degrees for rosy rare, 130 for medium rare or 140 for medium.  remove the roast from the oven 5 degrees below your ideal finish to allow for counter rise.

4.  when done, let the roast sit for 5 minutes, then carve and serve.

slice of the wild, 2009