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Roasted Beef Tenderloin with Pepper and Caper Salsa

Jan 4, 2011
roasted beef tenderloin
Jonny Valiant
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Yields:
Prep Time: 0 hours 20
Cook Time: 0 hours 25
Total Time: 0 hours 45
Ingredients
Beef:
Olive oil cooking spray
2 tbsp. extra-virgin olive oil
1 tbsp. dried herbes de Provence
clove garlic
1 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
beef tenderloin
Salsa:
1 1/2 tbsp. extra-virgin olive oil
1 1/2 tbsp. balsamic vinegar
2 tbsp. capers
2 tbsp. chopped fresh flat-leaf parsley
kosher salt
Freshly ground black pepper
jarred, roasted yellow bell peppers
Directions
  1. Prepare the beef:Arrange rack in center of oven; heat oven to 450 degrees F. Spray a small heavy baking sheet with cooking spray. Mix oil, herbes de Provence, garlic, salt, and pepper in a small bowl to combine; rub beef all over with oil mixture and place on prepared baking sheet.
  2. Roast beef, uncovered, 25 minutes or until internal temperature registers 130 degrees F on an instant-read thermometer. Remove from oven; loosely tent with foil. Let rest 10 minutes (the internal temperature will rise to 135 degrees F for medium rare).
  3. Prepare the salsa:In a small bowl, whisk olive oil, balsamic 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 slices; arrange on a platter. Serve with salsa and roasted tomatoes.





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Date: 03.12.2018, 14:01 / Views: 43165