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Prep: 10 min, Cook: 45 min.
2-1/2 lbs. beef tenderloin roast, fat trimmed
2 cups fresh basil leaves, loosely packed, thinly sliced, plus basil sprigs for garnish
1/2 cup oil packed sun dried tomatoes, drained and finely chopped
2 tsp. olive oil
Preheat oven to 325°F. Using a well-scrubbed sharpening steel or some other thick pointed tool, pierce the tenderloin all the way through the center, and rotate the sharpening steel to create a 1/2 inch hole. Combine sliced basil leaves and sun dried tomatoes in a bowl. Use your hands to fill the tenderloin with basil tomato mixture. Heat oil in a heavy ovenproof skillet over high heat. Sear the roast 3-5 minutes, until well browned on all sides. Transfer skillet to oven. Roast about 40 minutes or until a meat thermometer registers 150°F for medium rare. Remove tenderloin from oven and let rest about 45 minutes, until cool. Carve into 1/4 inch slices and transfer to individual plates or a platter. Serve meat at room temperature garnished with sprigs of basil.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Per serving: calories 275, fat 11.9g, 38% calories from fat, cholesterol 90mg, protein 32.7g, carbohydrates 11.1g, fiber 3.2g, sodium 74mg.
The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Burgundy.
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