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Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish

4.7

(145)

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Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper RelishDavid Bishop

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed
6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Red and Yellow Pepper Relish

Preparation

  1. Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.

TagsBeef TenderloinBeefMeatThymeHerbs & SpicesRosemaryGarlicRoot VegetableVegetableMainDinnerDairy FreeGluten FreeKeto5 Ingredients or FewerRoastBon Appétit
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