Beef Tenderloin and Dried Tomatoes

by Peggy Sue

in beef tenderloin roast recipe, stuffed beef tenderloin

Ingredients:
- 1 beef tenderloin roast (2-3 lbs)
- 1 cup fresh basil
- ¼-cup chopped sun-dried tomatoes
- 3 tbsp olive oil
- Salt & pepper to taste

Directions:
Preheat the oven to 350 degrees. Season the beef tenderloin roast with salt, pepper and garlic. In a frying pan, sear all sides of the beef tenderloin for 4-5 minutes. Mix together the basil, dried tomatoes, salt & pepper. Make a ½ inch deep slice lengthwise down the beef tenderloin and stuff the basil mixture into the crack. Roast the beef tenderloin in the oven for 30-40 minutes in an uncovered roasting pan. Upon removal from heat, let the beef tenderloin roast set for 35 minutes to retain moisture and to allow the meat to rise to the desired temperature. Cut the beef tenderloin roast into slices and serve.

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