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* Ingredient available at
either store
**Ingredient
available at
Aurora store
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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 garnish
1/2 cup oil packed sun dried tomatoes, drained and finely chopped
2 tsp. olive oil *
Preheat oven to 325F.
Using a well-scrubbed sharpening steel of 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 oven-proof skillet to oven.
Roast
about 40 minutes or until a meat thermometer registers 150F 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
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