Best 3 Sun Dried Tomato And Pine Nut Stuffed Beef Tenderloin Recipes

Indulge in a culinary masterpiece with our sun-dried tomato and pine nut stuffed beef tenderloin, a dish that elevates your taste buds to new heights. This succulent beef tenderloin is meticulously prepared with a flavorful stuffing of sun-dried tomatoes, pine nuts, herbs, and a touch of tangy cheese, all wrapped in crispy prosciutto and expertly roasted to perfection. Accompany this main course with a selection of delectable side dishes, including roasted vegetables, creamy mashed potatoes, and a rich red wine sauce, each complementing the tenderloin's exquisite flavors. Experience the symphony of textures and tastes in every bite, making this dish a centerpiece for special occasions or an unforgettable weeknight dinner.

Let's cook with our recipes!

SUN DRIED TOMATO AND PINE NUT STUFFED BEEF TENDERLOIN

Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin image

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

Ingredients

6 tablespoons olive oil, divided
½ cup pine nuts
½ cup chopped shallots
2 cloves garlic, minced
⅔ cup chopped oil-packed sun-dried tomatoes
1 cup bread crumbs
¼ cup chopped fresh parsley
salt and pepper to taste
1 (3 pound) beef tenderloin

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

SUN DRIED TOMATO AND PINE NUT STUFFED BEEF TENDERLOIN image

Categories Beef Nut Tomato Roast

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 tablespoonsolive oil, divided
1/2 cuppine nuts
1/2 cupchopped shallots
2 clovesgarlic, minced
2/3 cupchopped oil-packed sun-dried tomatoes
1 cupbread crumbs
1/4 cupchopped fresh parsley
salt and pepper to taste
1 (3 pound)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.

BEEF STEW WITH SUN-DRIED TOMATOES

Beef Stew With Sun-Dried Tomatoes image

Provided by Kitchen Crew

Categories Beef

Number Of Ingredients 10

Ingredients

1 c sun dried tomatoes, dry packed
1.5 lb beef stew meat
1.5 lb new potatoes, cut in half
12 pearl onions, halved
1 pkg 8 ounce baby cut carrots
2 c water
1.5 tsp seasoned salt
1 bay leaf
1/4 c water
2 Tbsp flour

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.

Tips:

Use high-quality beef tenderloin: This will ensure that the dish is tender and flavorful.
Marinate the beef tenderloin overnight: This will help to tenderize the meat and infuse it with flavor.
Use a variety of fillings: You can use any type of filling you like, but some popular options include sun-dried tomatoes, pine nuts, cheese, and herbs.
Cook the beef tenderloin to your desired doneness: Rare, medium-rare, and medium are all popular options.
Let the beef tenderloin rest before slicing: This will help to keep the juices in the meat.
Serve the beef tenderloin with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, and a salad.

Conclusion:

Sun-Dried Tomato and Pine Nut Stuffed Beef Tenderloin is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your dish turns out perfectly.