Beef Tenderloin with Basil Sun-Dried Tomatoes

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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. Serves 8.
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