sun dried tomato and pine nut stuffed beef tenderloin

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• 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.