Roasted Beef Tenderloin With Roasted Tomato Salsa

By á-174942

Ingredients

• 5 Roma tomatoes
• 2 chipotle chilies
• 1/2 chopped basil
• 1/4 minced garlic
• 1/2 cup fresh lime juice
• 1/4 cup balsamic vinegar
• 2 teaspoon sugar
• 2 teaspoon salt
• 1/2 teaspoon freshly-cracked black pepper
• 1 cup olive oil
• 2 1/2 pounds beef tenderloin trimmed
• 1 tablespoon coriander toasted, crushed
• Mixed salad greens
• 2 tablespoons extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• Potato Galette With Goat Cheese (see recipe)

Details

Servings 4

Preparation

Step 1

Prepare the tomato salsa: Over a hot grill, roast the tomatoes until blackened. Transfer the bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lemon juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

Season the beef with salt, pepper and coriander. Preheat oven to 400 degrees.

In a sauté pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium-rare, (120 degrees internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.

Cut into 1/4-inch thick slices and divide onto 4 plates. Spoon salsa on top. Season mixed greens with two tablespoons of olive oil and salt and pepper. Place each of the galette quarters along side of the tenderloin and garnish with the mixed greens.

This recipe yields 4 servings.