• 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 driedtomatoes 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.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 508, fat 39.1g, 70% calories from fat, cholesterol 125mg, protein 34.8g, carbohydrates 2.3g, fiber 0.8g, sugar 1.3g, sodium 149mg, diet points 13.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Zinfandel, or Pinot Noir.