Citrus-Herb Tenderloin With Roasted Peppers & Onions
Cut: Tenderloin Roast
Preparation Time: 20 Minutes
Cook Time: 1 1/4 hours |
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Main Ingredients:
4 lb. well-trimmed beef tenderloin roast
2 large red bell peppers, cut into 1-inch wedges
2 large yellow bell peppers, cut into 1-inch wedges
2 large onions, cut lengthwise into 1/2-inch wedges
1 tsp. olive oil
Seasoning Ingredients:
2 TBS. lemon peel, grated
2 TBS. olive oil
2 tsp. dried thyme leaves
1 1/2 tsp. salt
1 tsp. coarse grind black pepper
Directions:
- Heat oven to 425 degrees. Combine seasoning ingredients, reserve 2 teaspoons for vegetables. Press remaining seasoning evenly into surface of beef roast. Place roast on a rack in shallow roasting pan. Insert meat thermometer into thickest part. Do not add water or cover roast.Roast in 425 degree oven approximately 50 to 60 minutes for medium rare to medium.
- Meanwhile toss remaining ingredients with reserved seasoning. Spread in 15 x 10-inch jelly roll pan. Approximately 1 hour before serving, place in oven.
- Remove roast when thermometer registers 135 degrees for medium rare, 150 degrees for medium. Tent roast loosely with aluminum foil. Let stand 15 minutes. Roast temperature will continue to rise about 5 to 10 degrees F to final desired doneness. Roast vegetables 15 minutes longer or until tender and lightly browned. Carve roast into slices; serve with vegetables. Makes 8 to 12 servings.
Recipe Tips:
- Sprinkle seasoning on wax paper and roll roast through seasoning to coat.
- Remember to reserve seasonings (2 teaspoons) for the vegetables.
- At holiday time, guests usually consumer larger portions - especially of this tender roast - so a 4 pound roast will probably serve 8 generously.
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