Sun-dried tomatoes and pepper lend lots of flavor to these beefy loins.
cup sun-dried tomato pesto
beef tenderloin steaks, 1 1/4 inches thick and about 3 inches in diameter
If pesto is not refrigerated, freeze 15 minutes to firm. Heat gas or charcoal grill.
Make a horizontal cut into side of each steak, cutting to but not through opposite side and leaving about 1/2 inch uncut at each side, to form a pocket. Spoon firm pesto evenly into pockets. Secure openings with toothpicks. Sprinkle pepper over both sides of beef.
Place beef on grill. Cover grill; cook over medium heat 5 to 10 minutes on each side for medium doneness (160°F) or until desired doneness.<BR>
Broiling Directions: Set oven control to broil. Place stuffed beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 9 minutes; turn. Broil 5 to 10 minutes longer for medium doneness or until desired doneness.
Grill temperatures vary, so be cautious and check the tenderloin after 3 or 4 minutes.
Prepared pestos, including sun-dried tomato pesto, can be found in many places at the grocery store. Check in the refrigerated section, the produce section by garlic, the shelf by olives and even in the freezer case. Try the many brands and varieties!
You can use the stuffing technique here for other delicious fillings, such as basil pesto, flavored cheese spread or roasted garlic.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- 115 mg
- 280 mg
- 640 mg
- Total Carbohydrate
- 1 g
- Dietary Fiber
- 1 g
- 45 g
- Vitamin A
- Vitamin C
Exchanges:6 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.