Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

SUBMITTED BY: George R.  PHOTO BY: HOD 

"This special occasion meal has always been a big hit regardless of the crowd. While the stuffing mixture takes a little time to prepare, it is well worth it!"
Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin Recipe
PREP TIME  30 Min
COOK TIME  40 Min
READY IN  1 Hr 25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?

Wine Cabernet Sauvignon

DIRECTIONS

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Apr. 16, 2006 by TERRYG1 
Another great recipe from George R! The only thing I ommitted was the parsley which I dont... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Feb. 18, 2007 by GINAH1 
Really good! The stuffing is a delicious mixture that really complements the meat. I roasted... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed on Jul. 20, 2008 by kelcampbell 
I made this beef the other night and it was pretty good. We had a whole tenderloin which we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Apr. 23, 2007 by colleen 
I made this recipe for a dinner party. It was a real hit! Easy to prepare and short cooking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Dec. 5, 2008 by warmkindsage 
My partner and and I thought this was an outstanding recipe, and neither of us are big beef... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed on Jul. 5, 2008 by GCPate 
We love a tenderloin - but this comes out dry. I have made it twice first time the only... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed on Nov. 30, 2007 by Tricia Jaye 
Didn't care for it too much. Center seemed rather dry! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Nov. 29, 2007 by KatrinaV 
Wonderful recipe and the "stuffing" is versatile enough to use with lamb too. Perfect for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Dec. 21, 2006 by THE GRILL MISTER 
awsome used it for dinner special MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Feb. 18, 2009 by Ambrosia 
I made this with my Hunny for Valentines. We both agreed it was by far the best steak we had... MORE


 
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Recipe Submitter:

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Nutritional Information
Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Servings Per Recipe: 8

Amount Per Serving

Calories: 555

  • Total Fat: 42.3g
  • Cholesterol: 87mg
  • Sodium: 248mg
  • Total Carbs: 15.2g
  •     Dietary Fiber: 1.4g
  • Protein: 28.4g

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