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My review
Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin
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!"
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Ingredients
1 h 25 m servings 555 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 555 calories; 42.3 g fat; 15.1 g carbohydrates; 28.5 g protein; 87 mg cholesterol; 183 mg sodium. Full nutrition
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Reviews
Read all reviews 2225 Ratings
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Most helpful positive review
4/16/2006
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.
Most helpful critical review
7/20/2008
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...
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4/16/2006
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.
2/18/2007
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 mor...
7/20/2008
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...
2/1/2011
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 tender...
1/8/2011
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 ...
7/18/2010
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 m...
4/23/2007
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.
1/1/2012
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, becaus...
1/18/2010
The flavors were wonderful, but we found the stuffing to be too dry and hard to serve.