Roasted beef tenderloin with pepper and caper salsa

Roasted beef tenderloin with pepper and caper salsa
Roasted beef tenderloin with pepper and caper salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Beef

  • Olive oil cooking spray

  • 2

    Tbsp extra-virgin olive oil

  • 1

    Tbsp dried herbes de Provence

  • 1

    clove garlic, minced

  • 1

    tsp kosher salt

  • 1/2

    tsp freshly ground black pepper

  • 1

    lb beef tenderloin, trimmed and tied

  • Pepper and caper salsa

  • 1 1/2

    Tbsp extra-virgin olive oil

  • 1 1/2

    Tbsp balsamic vinegar

  • 2

    Tbsp capers, rinsed and drained

  • 2

    Tbsp chopped fresh flat-leaf parsley

  • Kosher Salet & freshly ground black pepper

  • 6

    oz each jarred roasted red and yellow bell peppers, drained and cut lengthwise into 1/2-inch-wide strips.

Directions

1. Beef: Arrange rack in center of ove; heat oven to 450*F. Spray a small heavy backing sheet with cooking spray. Mix oil herbes de Provence, garlic, salt and pepper into a small bowl to combinel rub feed all over with oil mixture and place on prepared baking sheet. 2. Roast beef, uncovered, 25 minutes or until internal temperature registers 130*F on an instant-read thermometer. Remove from oven; loosely tent with foil. Let rest 10 minutes (the internal temperature will rise to 135*F for medium rare). 3. Salsa: In a small bowl, whisk olive oil, balsamaic vinegar, capers , and parsley until combined; season with salt and pepper to taste. Add peppers; toss until coated. 4. Slice beef into 1/2-inch-thick slicedl arrange on a platter. Serve with salsa and roasted tomatoes. Makes 2 servings. A few notes: -My mom usually does a 4lb tenderloin and cooks for 40-45 minutes -Adjust measurements based on the size of meat. -Remember that meat will cook after you pull it out.

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