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the appetizer:

The latest edition of The Bon Appétit Cookbook is available, improving readability and adding new recipes. This delicious beef tenderloin recipe has a tangy twist.

Cookbook

 

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

 

10 Servings

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

A mixture of garlic, thyme, rosemary, and Dijon mustard coats the beef before it goes in the oven, creating a delicious crust for the roast.

  • 8 tablespoons olive oil, divided
  • 2 2-1/4- to 2-3/4-pound trimmed beef
               tenderloin roasts (from center or thick end)
  • 6 garlic cloves, minced
  • 2-1/2 tablespoons minced fresh thyme, divided
  • 2-1/2 tablespoons minced fresh rosemary, divided
  • 6 tablespoons Dijon mustard
  • Red and Yellow Bell Pepper Relish (see recipe below)

Preheat oven to 375 degrees F. Rub 1 tablespoon oil over each beef roast. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 roast to each; brown beef on all sides, about 10 minutes.

Place beef roasts in large roasting pan. Mix remaining 6 tablespoons oil, garlic, 2 tablespoons thyme, and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then herb mixture. Roast until meat thermometer inserted into center of meat registers 125 degrees F for rare, about 45 minutes. Transfer to platter. Let stand 15 minutes.

Cut beef crosswise into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each thyme and rosemary; serve with bell pepper relish.

 

Red and Yellow Bell Pepper Relish

Makes about 2 cups

This relish would be outstanding with most roasted meats, and also as a topper for crostini. Begin preparing it one day ahead.

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1/3 cup coarsely chopped pitted Kalamata olives
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, chopped

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add all peppers and sauté until just tender, about 3 minutes. Add olives, mustard, and garlic; stir 1 minute. Remove from heat. Season to taste with salt and pepper. Transfer relish to bowl. Cool, then cover and refriegerate overnight. (Relish can be made two days ahead. keep refrigerated.) Bring to room temperature before serving.

 
Buy the Book  

from:

The Bon Appétit Cookbook
Wiley
800+ pages
Hardcover; $34.95
ISBN: 0764596861
Recipe reprinted by permission.

 

The Bon Appétit Cookbook

 

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This page created November 2006


 


 
 

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