BEEF RIB EYE ROAST STUFFED WITH PECANS

Olive oil
10 pounds beef rib eye roast 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 F. 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.

Servings: 10 to 15
Source: Justin Wilson's Homegrown Louisiana Cookin'