Herb-Roasted Tenderloin Recipe

Recipe Ingredients

1 1/2 lb to 2 lb beef tenderloin, visible fat trimmed
2 tsp olive oil
1 clove garlic, squeezed through a garlic
1 tsp crushed dried rosemary
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp ground oregano

PEPPER/PAPAYA CHILI SAUCE

2 medium red bell peppers, seeds and membranes remov
1 dried arbol chile, crushed
2 tsp balsamic vinegar
1 clove garlic, quartered
1/2 tsp salt
1/2 tsp ground coriander seeds
1 papaya, peeled, seeded and coarse
1 tbsp fresh lime juice
1 sprigs of cilantro or
1 parsley for garnish

Let tenderloin stand at room temperature for 30 minutes. Rub the meat
with a damp towel and then dry it. Preheat oven to 400 degrees.

Mix together the oil, garlic, rosemary, cumin, pepper, and oregano
and rub the mixture on all sides of the roast. Place the beef on a
rack inside a roasting pan and roast in a 400 degree oven for 30
minutes or until done to taste. Remove the beef from the oven and
let stand for 10 minutes before slicing.

SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt,
coriander, papaya, and lime juice in a food processor fitted with a
steel blade and blend until well mixed.

Slice the beef and layer the slices, overlapping each other, on a
platter, then spoon a line of the sauce down the center of the
slices. Garnish with sprigs of cilantro or parsley and serve. Serves
4-6.

Source: The Sizzling Southwestern Cookbook.

Shared and MM by Judi M. Phelps. [email protected],
[email protected], or [email protected]

Servings: 4

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