Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin Best Family Recipes

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Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

"This unique event meal has continually been a big hit regardless of the gang. While the stuffing aggregate takes a little time to put together, it's far well well worth it!"

Ingredients :

6 tablespoons olive oil, divided
1/2 cup pine nuts
half of cup chopped shallots
2 cloves garlic, minced
2/3 cup chopped oil-packed sun-dried tomatoes
1 cup bread crumbs
1/four cup chopped fresh parsley
salt and pepper to flavor
1 (3 pound) beef tenderloin

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H25M

Preheat oven to 425 tiers F (220 degrees C).
Heat three tablespoons olive oil in a skillet over a medium warmness. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on paper towels. Place shallots within the skillet. Cook and stir until soft, about five minutes. Mix in garlic and sun-dried tomatoes, and cook dinner 2 minutes. Remove skillet from warmth, mix in pine nuts, bread crumbs, and parsley. Season with salt and pepper, and set apart to cool.
Slice the tenderloin lengthwise across the top about 2/three of the way thru the meat to create a pocket. Spread stuffing into the pocket. Wrap the tenderloin with kitchen wire to stable the stuffing, and transfer to a roasting pan. Rub the ultimate olive oil over the surface of the beef. Season with salt and pepper.
Roast in the preheated oven for 15 mins. Lower oven temperature to 350 levels F (a hundred seventy five tiers C) and keep cooking tenderloin 20 minutes, or to a minimum internal temperature of a hundred forty five stages F (63 levels C). Remove from oven and let the meat relaxation for 15 mins before serving.

Notes :

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