Recipe by George R.
"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!"
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olive oil, divided
chopped oil-packed sun-dried tomatoes
chopped fresh parsley
salt and pepper to taste
1 (3 pound)
Another great recipe from George R! The only thing I ommitted was the parsley which I dont care for. This was a fantastic recipe that was elegant while simple to make.
I made this beef the other night and it was pretty good. We had a whole tenderloin which we butchered down to steaks and were left with about a 1 lb roast, so I scaled the recipe for this roast. I followed the recipe exactly except for the breadcrumbs; what was called for was way too much in my opinion. I ended up using about 2 Tbsp which I think was the perfect amount; enough to keep the ingredients together but not too much that bread crumbs are all you could taste.
Really good! The stuffing is a delicious mixture that really complements the meat. I roasted mine at a higher temperature for a little longer than the recipe called for because we like ours more medium.
Was worried that a couple of reviewers complained that it was dry, so I substituted shredded zucchini for half of the bread crumbs. Zucchini kept stuffing moist. Also seared tenderloin on grill, then stuffed and wrapped in Bacon. (Everything's bettter with bacon) Got rave reviews from party of gourmet cooks. Made enough that I ate the leftovers for three days. My cardiologist will have lots to talk about.
First time making a Beef Tenderloin and oh were we thrilled with the results. We needed to bake longer to get to the correct temperature but I think my oven temp may be off plus we were baking 2 at the same time. It was not dried out at all - absolutely DELICIOUS. We did this Christmas Eve dinner and everyone at the table was thrilled with it. My husband also raved of the sandwiches he got from the the next couple days. Definately a do over for a special meal.
I made this recipe for a dinner party. It was a real hit! Easy to prepare and short cooking time with an elegant presentation. Will definately make again.
Reviewed this in 2010 and made this again today using the Prime Roast from Peapod which works well and is only 1-2 pounds. I find that dry toasting the pine nuts first and then adding them to mixture with the bread crumbs gives the pine nuts more flavor. Sometimes I add a little parmesan or romano cheese too, but this is a great recipe as written!
I made this with my Hunny for Valentines. We both agreed it was by far the best steak we had ever eaten, after recounting all the expensive nights out where filet mignon was served (we used filet mignon not a big tenderloin). The stuffing flavors were to die for, but I did make a few changes. I did not use the bread crumbs. Instead I took some cooked black rice from another meals leftovers, sweetened it a touch and pureed it with pinenuts to match the measurements of the bread crumbs. Obviously this made a big diffrence, but I really recomend it, IT WAS SOOO GOOD! We drank pink champgne and laughed with every bite! It was THAT good!
* Percent Daily Values are based on a 2,000 calorie diet.
Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 381
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