Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        olive oil
  10      pounds        beef rib eye or tenderloin
                        salt -- to taste
                        cayenne pepper -- to taste
   2      cups          pecan pieces or halves
   1 1/2  cups          dry white wine
   1      tablespoon    Worcestershire sauce
   1      cup           onion -- chopped

Preparation:

Preheat the oven to 350F. 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. Yield: 10 to 15 servings. Justin Wilson's Homegrown Louisiana Cookin' ISBN 0-02-630125-3 Source: Justin Wilson's Homegr