Seared And Carved Beef Tenderloin With Herb Quinoa Poached Leeks And Wild Mushroom Reduction Food

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HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH



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

Categories     Beef     Garlic     Herb     Pepper     Roast     Valentine's Day     Low Carb     Wedding     Dinner     Meat     Beef Tenderloin     Bell Pepper     Winter     Anniversary     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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