Recipe for Herb-Roasted Tenderloin

Ingredients

1 1/2 lb to 2 lb beef tenderloin; visible fat trimmed
2 teaspoon olive oil
1 clove garlic; squeezed
1 teaspoon crushed dried rosemary
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground oregano
----PEPPER/PAPAYA CHILI SAUCE----
2 medium red bell peppers; seeds and membranes remov
1 dried arbol chile; crushed
2 teaspoon balsamic vinegar
1 clove garlic; quartered
1/2 teaspoon salt
1/2 teaspoon ground coriander seeds
1 papaya; peeled, seeded and coarse
1 tablespoon fresh lime juice
1 sprigs of cilantro or
1 parsley for garnish

Instructions

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here