Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan. Ingredients:
8 tablespoons olive oil |
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed |
6 garlic cloves, minced |
2 1/2 tablespoons minced fresh thyme |
2 1/2 tablespoons minced fresh rosemary |
6 tablespoons dijon mustard |
red and yellow pepper relish |
Directions:
1. Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
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