Dis is a delightful dish. It is so easy to fix,
I garontee!
| olive oil | One 10-pound beef ribeye or tenderloin |
| Salt to taste | Ground cayenne pepper to taste |
| 2 cups pecan pieces or halves | 1 1/2 cups dry white wine |
| 1 tablespoon Worcestershire sauce | 1 cup chopped onion |
Preheat the oven to 350 degrees. Pour enough olive oil
into a deep roaster to coat the bottom. Cut a deep pocket in 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 top. Mix the wine and Worcestershire together and
pour around the meat. Sprinkle the onions around the meat, cover, and
bake for 2 to 3 hours, depending on how well done you like your beef.
Baste every 20 minutes. 10 to 15 servings.