Citrus-Herb Tenderloin With Roasted Peppers & Onions

Prep Time: 20 minutes
Cooking Time: 1¼ hours

• 4 lb. well-trimmed beef tenderloin roast
• 2 large red bell peppers, cut into 1-inch wedges
• 2 large yellow bell peppers, cut into 1-inch wedges
• 2 large onions, cut lengthwise into ½ inch wedges
• 1 teaspoon olive oil

Seasoning:

• 2 Tablespoons lemon peel, grated
• 2 Tablespoons olive oil
• 2 teaspoons dried thyme leaves
• 1½ teaspoons salt
• 1 teaspoon coarse grind black pepper

 

- Roasting Timetable

- Four Easy Steps To A Perfect Beef Roast!

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Heat oven to 425ºF. Combine seasoning ingredients, reserve 2 teaspoons for vegetables. Press remaining seasoning evenly into surface of beef roast. Prepare roast as directed in Four Easy Steps (see above). Roast in 425ºF oven approximately 50 to 60 minutes for medium rare to medium.

Meanwhile toss remaining ingredients with reserved seasoning. Spread in 15 x 10-inch jelly roll pan. Approximately 1 hour before serving, place in oven.

Remove roast when thermometer registers 135ºF for medium rare, 145ºF for medium. Tent and let stand as directed in Four Easy Steps (see above). Roast vegetables 15 minutes longer or until tender and lightly browned. Carve roast into slices; serve with vegetables. Makes 8 to 12 servings.

TIPS:
*Sprinkle seasoning on wax paper and roll roast through seasoning to coat.
*Remember to reserve seasonings (2 teaspoons) for the vegetables.
*At holiday time, guests usually consumer larger portions - especially of this tender roast - so a 4 pound roast will probably serve 8 generously.

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
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