Sun-Dried Tomato and Pine Nut Stuffed Beef Tenderloin

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

1. Preheat the oven to 400°F (200°C).
2. 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.
3. In a bowl, combine the sun-dried tomatoes, pine nuts, garlic, rosemary, thyme, salt, and pepper. Mix well.
4. Spread the sun-dried tomato mixture evenly over the inside of the opened tenderloin.
5. 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.
6. Rub the outside of the tenderloin with olive oil and season with salt and pepper.
7. Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 5 minutes.
8. 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.
9. Remove the tenderloin from the oven and let it rest for 10 minutes before slicing.
10. Slice the tenderloin into thick medallions and serve with roasted potatoes and a side salad.

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