Beef Braciole Pinwheel Style

Ingredients

• 2 garlic cloves, finely minced
• 4 scallions, thinly sliced
• ¼ cup chopped fresh Italian parsley
• 4 ounces thinly sliced salami, cut into ¼-inch-wide matchsticks
• 8 ounces Italian Fontina, cut into ¼-inch cubes
• ½ cup freshly grated Parmigiano-Reggiano
• ½ cup toasted bread crumbs
• ¼ cup plus 3 tablespoons extra virgin olive oil
• One 10-inch-long beef tenderloin roast cut from the heart of the tenderloin (2½ to 3 pounds), butterflied (see Note)
• Kosher salt and freshly ground black pepper

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