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Herb- and Garlic-Crusted Beef Tenderloin

Source of Recipe


From "The Bon App�tit Cookbook"






List of Ingredients



• 8 Tbsp olive oil, divided
  
• 2 (2�- to 2�-pound) trimmed beef tenderloin roasts (from center or thick end)
  
• 6 cloves garlic, minced
  
• 2� Tbsp minced fresh thyme, divided
  
• 2� Tbsp minced fresh rosemary, divided
  
• 6 Tbsp Dijon mustard
  






Instructions



1. Preheat oven to 375� F. Rub 1 tablespoon oil over each beef roast. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add one roast to each; brown beef on all sides, about 10 minutes.
   
   
2. 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� F for rare, about 45 minutes. Transfer to platter. Let stand 15 minutes.
   
   
3. Cut beef crosswise into �-inch-thick slices. Sprinkle with remaining � tablespoon each thyme and rosemary; serve with bell pepper relish.
   
   Makes 10 servings.
   
   ............
   
   RED & YELLOW BELL PEPPER RELISH
   
   � 2 Tbsp butter
   � 2 Tbsp 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 Tbsp Dijon mustard
   � 1 clove garlic, chopped
   
   Melt butter with oil in heavy large skillet over medium-high heat. Add onion and saut� until golden, about 5 minutes. Add all peppers and saut� 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 refrigerate overnight. (Relish can be made 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.
   
   Makes about 2 cups.
   
   






Final Comments


The Red and Yellow Bell Pepper Relish is outstanding with most roasted meats, and also as a topper for crostini. Begin preparing it one day ahead.