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Beef Rib Eye Stuffed With Pecans

Cuisine: Cajun
Type: Meat
Courses: Main Course

Recipe Ingredients

  Olive oil
10 lbs 4540g / 160ozBeef rib eye or tenderloin
  Salt - to taste
  Cayenne pepper - to taste
2 cups 292g / 10ozPecan pieces or halves
1 1/2 cups 355mlDry white wine
1 tablespoon 15mlWorcestershire sauce
1 cup 62g / 2.2ozOnion - chopped

Recipe Instructions

Preheat the oven to 350F.

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.

Justin Wilson's Homegrown Louisiana Cookin' ISBN 0-02-630125-3

Source:
Justin Wilson's Homegrown

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