Name: Roast Beef with Butter Lettuce Pesto
Yield: 6 Servings
Ingredients: 2 large heads of butter lettuce, coarsely chopped (about 16 cups), divided; 1 cup chopped fresh basil; 1/2 cup pine nuts; 1/2 cup slivered almonds; 3 1/2 tablespoons white balsamic vinegar; 4 teaspoons honey mustard; 3/4 cup olive oil; 2 cups coarse kosher salt; 1/2 cup water; 1 tablespoon olive oil; 1 2-pound beef tenderloin roast or 1 3/4-pound chateaubriand-cut top sirloin steak (about 1 1/2 inches thick)

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