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Categories:
olive oil beef tenderloin garlic thyme fresh rosemary mustard bell pepper butter olive oil onion red bell peppers olives mustard garlic
Viewed: 120 - Published at: 7 years agoIngredients
- 8 tablespoons olive oil
- Two 2 to 3 pound beef tenderloin
- 6 medium garlic cloves, minced
- 2-1/2 tablespoons minced fresh thyme
- 2-1/2 tablespoons minced fresh rosemary
- 6 tablespoons Dijon mustard
- Bell Pepper Relish:
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 red bell peppers, coarsely chopped
- 1/3 cup coarsely chopped pitted Kalamata olives
- 1 tablespoon Dijon mustard
- 1 large garlic clove, chopped
Method
- Preheat oven to 375 degrees. 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 and 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.
- Melt butter with oil in heavy large skillet over medium-high heat. Add onion; saute until golden, about 5 minutes. Add peppers; saute until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead). Bring to room temperature before serving.
