Beef Ribeye Stuffed with Pecans

Beef Ribeye Stuffed with Pecans

This is definitely a down-home Southern style of cooking a beef rib eye.

-Sweet Mama Janisse



For 1 people ()


  • 1 (10 pound) beef ribeye or Tenderloin
  • salt to taste
  • Cayenne pepper to taste
  • 2 cup(s) pecan pieces or halves
  • 1.5 cup(s) dry white wine
  • 1 tablespoon(s) Worcestershire sauce
  • 1 cup(s) onion, chopped

Beef Ribeye Stuffed with Pecans Directions

  1. Preheat the oven to 350 F. Pour enough olive oil into a deep roaster to coat the bottom.
  2. Cut a deep picket on the side of the tenderloin, and season with the salt and pepper, including the inside of the pocket.
  3. 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.
  4. Mix the wine and Worcestershire together and pour around the meat.
  5. 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.
Tags:  beef, baked

Nutrition facts

(gluten free, lactose free)