Beef Ribeye Stuffed with Pecans

Beef Ribeye Stuffed with Pecans
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Olive oil
1 10 pound beef ribeye or
Tenderloin
Salt, to taste
Cayenne pepper, to taste
2 Cup Pecan pieces or halves
1-1/2 Cup Dry white wine
1 Tablespoon Worcestershire sauce
1 Cup Onion, chopped

Preheat the oven to 350 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.