Beef Tenderloin with Basil Sun-Dried Tomatoes
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
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.