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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

554.7 calories; 28.5 g protein; 15.1 g carbohydrates; 86.9 mg cholesterol; 182.7 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2006
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
07/20/2008
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. Read More
(7)
25 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/16/2006
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. Read More
(17)
Rating: 5 stars
02/18/2007
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. Read More
(9)
Rating: 3 stars
07/20/2008
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. Read More
(7)
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Rating: 5 stars
01/11/2011
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. Read More
(6)
Rating: 5 stars
02/02/2011
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. Read More
(6)
Rating: 5 stars
01/06/2013
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! Read More
(6)
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Rating: 5 stars
04/23/2007
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. Read More
(5)
Rating: 5 stars
02/18/2009
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! Read More
(4)
Rating: 4 stars
01/19/2010
The flavors were wonderful but we found the stuffing to be too dry and hard to serve. Read More
(4)