READY IN ABOUT 1½ hrs

Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Read Reviews (21)

"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!" — George R.

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 16, 2006

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.

—TERRYG1

See full review »

Most Helpful Critical Review

Jul 20, 2008

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.

—kelcampbell

See full review »

24 Ratings

Feb 18, 2007

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.

—GINAH1

See full review »

Feb 02, 2011

OUTSTANDING ! 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.

—Meatfest

See full review »

Jan 11, 2011

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.

—wentski

See full review »

Apr 23, 2007

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.

—colleen

See full review »

Jan 06, 2013

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!

—Jayne B.

See full review »

Feb 18, 2009

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!

—Ambrosia

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Barbeque Beef Tenderloin Steak

Herbed and Spiced Roasted Beef Tenderloin

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Beef Pepper Steak

Beef Tenderloin Stuffed with Lobster

Fabulous Beef Tenderloin

Dijon and Avocado Rubbed Beef Tenderloin Roast

Blue Cheese Beef Tenderloin

Mushroom Crusted Beef Tenderloin

Phil and Tony's Killer Caraway Beef Tenderloin

Nutrition

Calories
555 kcal
28%

Carbohydrates
15.1 g
5%

Cholesterol
87 mg
29%

Fat
42.3 g
65%

Fiber
1.7 g
7%

Protein
28.5 g
57%

Sodium
231 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 555
Calories from Fat: 381

% Daily Value *
Total Fat 42.3g 65 %
Saturated Fat 12.6g 63 %
Cholesterol 87mg 29 %
Sodium 231mg 9 %
Potassium 597mg 17 %
Total Carbohydrates 15.1g 5 %
Dietary Fiber 1.7g 7 %
Protein 28.5g 57 %
** Sugars 1.4g
Vitamin A 8 %
Vitamin C 22 %
Calcium 6 %
Iron 51 %
Thiamin 28 %
Niacin 76 %
Vitamin B6 22 %
Magnesium 21 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.