Beef tenderloin stuffed with sun-dried tomatoes and goat cheese

This article has not been rated yet.


35 min


6 servings

* PLUS Cooking time: 13 minutes, Freezing Time: 50 minutes, Roasting Time: 35 minutes


  • 3 garlic cloves
  • 1 small onion
  • 1 tbsp butter
  • 4 large oil-packed sun-dried tomatoes
  • 2 tbsp brandy
  • 1/2 cup shredded fresh basil
  • 130-g log creamy goat cheese
  • 1 to 1.25 kg beef tenderloin
  • olive oil
  • pinch coarse salt
  • pinch coarsely ground black pepper


  • Mince garlic. Finely chop onion. Melt butter in a small frying pan over medium-low heat. Add garlic and onion. Stir often until soft, about 8 minutes. Meanwhile, pat tomatoes dry with paper towels, then finely chop. Once onion is soft, add tomatoes and brandy. Stir frequently until tomatoes soften a little, about 5 minutes. Remove from heat.
  • Meanwhile, shred basil. Place 1/4 cup (50 mL) in a medium-size bowl. Crumble in goat cheese. Stir in hot onion mixture until evenly mixed. Lay waxed paper or plastic wrap on counter. Spoon cheese mixture along one long edge. Roll into a log about 6 inches (15 cm) long and 2 inches (5 cm) wide. Freeze until firm, 50 to 60 minutes.
  • When ready to cook, preheat oven to 500F (260C). Lightly oil or spray a large, rimmed baking sheet. Stand beef up on a cutting board so that flat end is on board. Using a wooden spoon, insert tip of handle into centre of top end of meat. Push into meat until tip pierces other end of beef. Widen hole by inserting your fingers at both ends of meat and wiggling back and forth.
  • Remove cheese from freezer. Slice log in half. Refrigerate one half and slice remaining half lengthwise into quarters. Stand meat on its end. Push 2 pieces of cheese mixture into hole to centre. Turn beef over and stuff from other end with remaining cheese. Don’t worry if you can’t get all of the cheese inside. Leave about 1/2-inch (1-cm) space at either end. Stuffing expands as it cooks. Lightly brush all over with oil, then sprinkle with salt and pepper. Then place on baking sheet.
  • Roast in centre of preheated 500F (260C) oven 15 minutes. Turn meat over, then continue roasting until a thermometer inserted into centre reaches 130F (55C) for medium-rare, 20 to 30 minutes. Place on a cutting board and loosely cover with foil. Let stand 10 minutes. Temperature will rise several degrees as it rests. Meanwhile, remove cheese log from refrigerator. Thickly slice beef into 6 rounds and place on plates. Top each with a round of goat cheese and sprinkle with remaining 1/4 cup (50 mL) basil.

Nutrition (per serving)

  • Calories
  • 299,
  • Protein
  • 33.4 g,
  • Carbohydrates
  • 2.6 g,
  • Fat
  • 16.1 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 178 mg.

Beef tenderloin is a special treat any time of year. We’ve roasted it at a high temperature for 30 minutes to ensure a crusty outside and juicy pink centre that’s filled with creamy goat cheese, sun-dried tomatoes and fresh basil to create a summery sensation.