Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Prep Time: 30

Serves: 8

  • 6 tbs Extra Virgin Olive Oil
  • 1/2 cup Pine Nuts
  • 1/2 cup Shallots, chopped
  • 2 cloves Garlic, minced
  • 2/3 cup Sun Dried Tomatoes, oil packed chopped
  • 1 1/2 cup Bread Crumbs
  • 1 (3lbs) Beef Tenderloin
  • Salt and Pepper to taste

  • Cook Time: 40 Minutes
  • Ready in: 1 Hour 25 Minutes

Directions

  1. Preheat oven to 425 degrees
  2. Heat 3 tbs 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 sundried tomotoes, 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 tenderlion lengthwise across the top about 2/3 of the way through 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.
  3. Roast in the preheated oven for 15 minutes. Lower oven temperature to 350 degrees and continue cooking tenderloin 20 minutes. Remove from oven and let the meat rest for 15 minutes before serving.