Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin Recipe

Ingredients
<br>- 6 tablespoons olive oil, divided
<br>- 1/2 cup pine nuts
<br>- 1/2 cup chopped shallots
<br>- 2 cloves garlic, minced
<br>- 2/3 cup chopped oil-packed sun-dried tomatoes
<br>- 1 cup bread crumbs
<br>- 1/4 cup chopped fresh parsley
<br>- salt and pepper to taste
<br>- 1 (3 pound) beef tenderloin
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C).
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 6 tablespoons olive oil, divided
- 1/2 cup pine nuts
- 1/2 cup chopped shallots
- 2 cloves garlic, minced
- 2/3 cup chopped oil-packed sun-dried tomatoes
- 1 cup bread crumbs
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 1 (3 pound) beef tenderloin

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C).
step 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.
step 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.
step 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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