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Beef Ribeye Stuffed with Pecans


Olive oil
1 each 10 pound beef ribeye or tenderloin
salt, to taste
Cayenne pepper, to taste
2 cup pecan pieces or halves
1 1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 cup onion, chopped

Preheat the oven to 350 F. Pour enough olive oil into a deep roaster to coat the bottom. Cut a deep picket on the side of the tenderloin, and season with the salt and pepper, including the inside of the pocket. Stuff the pecans into the pocket and close with skewers.

Place the loin in the middle of the roaster, so that the pocket is on the side, not on the top. Mix the wine and Worcestershire together and pour around the meat. Sprinkle the onions around the meat, cover, and bake for 2 or 3 hours, depending on how well done you like your beef. Baste every 20 minutes.

Yield: 10 to 15 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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