Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Beef tenderloin is stuffed with a delicious mixture of dun-dried tomatoes, pine nuts, shallots, and bread crumbs. This is great for a dinner party or special occasion, as it will provide a great center piece which will be easy to carve at the table and serve.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 555 Calories

Ingredients

• ¼ cup chopped fresh parsley
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup bread crumbs
• ½ cup chopped shallots
• ½ cup pine nuts
• 6 tablespoons olive oil, divided
• 1 (3 pound) beef tenderloin
• ⅔ cup chopped oil-packed sun-dried tomatoes

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.