This sun-dried tomato and pine nut stuffed beef tenderloin is a show-stopper dish that is perfect for special occasions or a fancy dinner party. The tenderloin is beautifully marinated, stuffed with a flavorful mixture of sun-dried tomatoes, pine nuts, garlic, and herbs, and then roasted to perfection. The result is a juicy and tender beef tenderloin with a burst of Mediterranean flavors. Serve it with roasted potatoes and a side salad for a complete and satisfying meal.
Ingredients
- 1 whole beef tenderloin (about 4 pounds)
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup pine nuts
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- Roasted potatoes and salad for serving
Directions
- Preheat the oven to 400°F (200°C).
- Using a sharp knife, make a lengthwise cut down the center of the beef tenderloin, being careful not to cut all the way through. Open up the roast like a book.
- In a bowl, combine the sun-dried tomatoes, pine nuts, garlic, rosemary, thyme, salt, and pepper. Mix well.
- Spread the sun-dried tomato mixture evenly over the inside of the opened tenderloin.
- Roll up the tenderloin tightly, starting at one end. Use butcher's twine to tie the tenderloin at 2-inch intervals to secure the stuffing.
- Rub the outside of the tenderloin with olive oil and season with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 5 minutes.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Remove the tenderloin from the oven and let it rest for 10 minutes before slicing.
- Slice the tenderloin into thick medallions and serve with roasted potatoes and a side salad.
