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Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 25 m
George R.

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews

TERRYG1
15

TERRYG1

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.

GINAH1
9

GINAH1

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 more medium.

Meatfest
6

Meatfest

2/2/2011

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.

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