- 6 tablespoons olive oil, divided
- 1/2 cup pine nuts
- 1/2 cup chopped shallots
- 2 cloves garlic, minced
- 2/3 cup chopped oil-packed sun-dried tomatoes
- 1 cup bread crumbs
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 1 (3 pound) beef tenderloin
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 3 tablespoons olive oil in a skillet over a medium heat. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on paper towels. Place shallots in the skillet. Cook and stir until tender, about 5 minutes. Mix in garlic and sun-dried tomatoes, and cook 2 minutes. Remove skillet from heat, mix in pine nuts, bread crumbs, and parsley. Season with salt and pepper, and set aside to cool.
- Slice the tenderloin lengthwise across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the tenderloin with kitchen twine to secure the stuffing, and transfer to a roasting pan. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.
- Roast in the preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue cooking tenderloin 20 minutes, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from oven and let the meat rest for 15 minutes before serving.
04/29/2018
recipepes.com
Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin, recipe
PT15M
PT1H
5
455 calories
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