Beef Tenderloin wiht Roasted Tomatoees

By jmrurka

Ingredients

• 1 t ground pepper
• 2 t dried crushed rosemary
• 1 1/2 t kosher salt
• 6 T olive oil, divided
• 1 large garlic clove, minced
• 6 med plum tomatoes
• 1 (2 3/4 - 3 lb) center0cut beef tenderloin roast, trimmed of excess fat
• 4 oz creamy goat cheese, crumbled or broken into small pieces
• 1 bunch watercress

Preparation

Step 1

In a small bowl mix together pepper, rosemary and salt. Remove 1 1/2 t of this mix and place it in a medium mixing bowl along with half of the olive oil and the garlic.

Halve a tomatoe lengthwise and remove membranes, seeds and stem. Turn upside down to dram slightly. Repeat with remaining tomatoes. Transfer tomatoes to bowl with olive oil and toss to coat. Set aside to marinate.

Pat beef dry, then rub it on all sides with remaining pepper mixture. Heat remaining olive oil in a large, heavy flameproof roasting pan over medium high heat. When oil is hot but not smoking, brown meat on all sides, turning several times, about 4 - 5 minutes.

Remove pan from heat and arrange tomatoes, hallowed sides up, around the roast. Drizzle meat and tomatoes with any extra marinade. Roast on center rack of preheated oven (375) until a thermometer inserted into center of meat registers 125 to 130 for medium rare and tomatoes are browned and caramelized, about 45 min. Meat and tomatoes usually roast in the same length of time. However, if the tomatoes are not done at the same time as the meat, remove roast to a platter and cover it loosely with foil; continue to roast tomatoes 10 to 15 minutes or more.

Let roast rest 10 min, then cut 3/4 to 1 inch thick slices. Arrange slices slightly overlapping on a serving tray and surround with tomatoes. Top tomatoes with crumbled goat cheese and garnish platter with 10 to 12 watercress sprigs.
Serves 6