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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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 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.
The stuffing was really dry and completely lacked flavor. If you do make this, I strongly suggest adding some olive oil or butter to the stuffing and also adding extra sun-dried tomatoes, because the tomatoes seem to be the only thing that gives the stuffing any flavor. Perhaps add some garlic as well.
* 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
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make pork tenderloin stuffed with herbs, garlic, and currants.
Watch how to make delicious roast beef tenderloin.
This simple technique makes stuffed peppers even more delicious.