- 8
Ingredients
- 1 tablespoon freeze-dried green peppercorns, crushed
- 1 tablespoon salad oil
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper
- 1 2-pound beef tenderloin roast, large end
- 1/4 cup dry vermouth
- 2 tablespoons butter or margarine (1/4 stick), softened
- 1 tablespoon all-purpose flour
- 1 cup half-and-half or milk
- Warm Red Pepper-Arugula Relish
- 3 medium sized red peppers
- 1 small red onion
- 1 medium sized tomato
- 2 oz Mediterranean olives
- Small bunch arugula
- 2 T hot salad oil
- 1 T red wine vinegar
- 3/4 tsp sugar
- 1/4 tsp salt
Preparation
Step 1
ABOUT 1 1/2 HOURS BEFORE SERVING:
1. Preheat oven to 425°F. In cup, mix green peppercorns, salad oil, salt, thyme, and crushed red pepper. Rub roast with peppercorn mixture; place on rack in small roasting pan. Insert meat thermometer into center of roast. Roast 45 to 50 minutes until meat thermometer reaches 140°F. for rare or until of desired doneness.
2. While roast is in oven, prepare red pepper relish; keep warm.
3. When roast is done, place on cutting board; cover and let stand 15 minutes for easier slicing.
4. Meanwhile, remove rack from roasting pan. Add vermouth to drippings in roasting pan; stir to loosen brown bits. Pour mixture into l-quart saucepan. Over medium heat, heat until hot. In cup, mix butter or margarine and flour until blended; gradually stir into drippings until smooth. Stir in half-and-half and cook, stirring, until gravy boils and thickens; boil 1 minute.
5. To serve, slice roast; arrange on platter with warm relish;· garnish with arugula. Pour meat juices from cutting board into 1 gravy; heat through. Pour gravy into gravy , boat to serve with roast.
WARM RED PEPPER-ARUGULA RELISH:
Dice 3 medium-sized red peppers and 1 small red onion. Remove peel and seeds from 1 medium-sized tomato; dice. Chop 2 ounces Mediterranean olives, pitted. Reserve a few leaves from 1 small bunch: arugula for garnish; wrap in plastic wrap and refrigerate. Coarsely chop remaining arugula. In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion 5 minutes; add red peppers, tomato, 1 tablespoon red wine vinegar, 3/4 teaspoon sugar, and 1/4 teaspoon salt over high heat, heat to boiling, stirring constantly.
Reduce heat to medium-high; cook, uncovered, 20 minutes or until liquid evaporates and peppers are tender Stirring occasionally. Stir in chopped
Mediterranean olives and chopped arugula.