1 center-cut beef tenderloin roast (2 to 3 pounds), not tied
1/3 cup sun-dried tomato spread
2 tablespoons finely chopped parsley
Assorted breads and rolls
Nutty Herb-Cheese Spread
1/2 cup salted shelled pistachios or slivered blanched almonds
1 container (6-1/2 ounces) garlic & herb cheese spread
Caramelized Onion Relish
2 tablespoons olive oil
4 cups (about 3 medium) thinly sliced onions (1/8-inch thick)
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
Heat oven to 425 degrees F. Make horizontal cut through center of beef roast, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat.
Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat. Fold other 1/2 of meat over to form original shape of roast. Tie at 1-1/2 to 2-inch intervals with kitchen twine; trim off excess twine.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in sun-dried tomato filling. Roast in 425 degree oven 35 to 40 minutes for medium rare.
Remove roast when meat thermometer registers 135 degrees. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145 for medium rare.) Refrigerate roast for several hours or until chilled. If desired, roast can be wrapped tightly in aluminum foil and refrigerated up to 2 days. Carve roast into 1/4-inch thick slices.
To make Nutty Herb-Cheese Spread: Heat oven to 350 degrees F. Spread nuts in single layer in baking pan. Bake in 350 degree oven for about 5 minutes for pistachios or 8 minutes for almonds or until lightly toasted; cool slightly. Coarsely chop. Combine cheese spread and nuts. Stir in enough half-and-half to thin to spreading consistency. Makes 1 cup.
To make Caramelized Onion Relish: Heat oil in large nonstick skillet over medium heat until hot. Add onions, garlic, salt and pepper; cook 30 minutes, stirring occasionally. Stir in brown sugar and vinegar; cook and stir until liquid has evaporated. Makes 3/4 cup.
Assemble sandwiches as desired with breads, spread and relish. Makes 30 to 35 appetizer servings.