SUN DRIED TOMATO AND PINE NUT STUFFED BEEF TENDERLOIN
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!
Provided by George R
Categories Roasts
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- 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 : Calories 554.7 calories, Carbohydrate 15.1 g, Cholesterol 86.9 mg, Fat 42.3 g, Fiber 1.7 g, Protein 28.5 g, SaturatedFat 12.6 g, Sodium 182.7 mg, Sugar 1.4 g
SUN DRIED TOMATO AND PINE NUT STUFFED BEEF TENDERLOIN
Steps:
- 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.
SUN DRIED TOMATO AND PINE NUT STUFFED BEEF TENDERLOIN
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!
Provided by George R
Categories Roasts
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- 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 : Calories 554.7 calories, Carbohydrate 15.1 g, Cholesterol 86.9 mg, Fat 42.3 g, Fiber 1.7 g, Protein 28.5 g, SaturatedFat 12.6 g, Sodium 182.7 mg, Sugar 1.4 g
BEEF STEW WITH SUN-DRIED TOMATOES
Steps:
- 1. Rehydrate tomatoes as directed on package; drain and coarsely chop.
- 2. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot.
- 3. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender.
- 4. Mix water and flour; gradually stir into beef mixture.
- 5. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened and remove bay leaf.
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