MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Biltmore Estates Herbed Tenderloin With Roasted Tomatoes
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings
1 tb Olive oil; +2 ts, divided
2 lb Beef tenderloin
1 ts Kosher salt
1/2 ts Black pepper
1/2 ts Dried thyme
1 ts Dried rosemary
1/2 ts Fennel seed
1 ts Garlic powder
MMMMM----------------------ROASTED TOMATOES---------------------------
9 Plum tomatoes
2 tb Olive oil
2 cl Garlic; minced
1 tb Fresh basil; chopped
1 tb Fresh oregano; chopped
Salt & pepper
1/2 c Asiago cheese; shredded
Preheat oven to 350 F/175 C. (Or plan to roast alongside beef.)
Cut tomatoes crosswise in half and toss with olive oil, garlic,
herbs, salt, and pepper until evenly coated. Place tomatoes in
muffin pan(s), cut sides up.
Roast at 350 F/175 C 20 minutes.
Top with Asiago cheese. Serve hot from the oven or at room
temperature.
For The Tenderloin:
Preheat oven to 350 F/175 C.
Add 2 ts oil to hot skillet and sear beef tenderloin on each side
over high heat until a brown crust develops.
In small bowl, make a paste of the salt, pepper, herbs, garlic
powder, and remaining 1 tb olive oil. Rub over surface of seared
tenderloin.
Meanwhile, prepare tomatoes for roasting.
Place tenderloin on roasting rack over a shallow roasting pan in
preheated oven. Roast about 30 minutes; or to desired level of
doneness. (Place tomatoes in oven 10 minutes before beef will be
done and leave in during resting time.)
If serving tenderloin hot, let rest 20 minutes before slicing. If
serving cold, let cool completely before slicing.
Serving Suggestion: Slice the cooled beef tenderloin and arrange on
a platter with cooled roasted tomatoes, shaved red onions, assorted
olives, crumbled bleu cheese, roasted red peppers, pickled
vegetables such as okra, beans, cherry peppers, banana peppers.
Source: Bounty of Biltmore Cookbook
From:
http://www.recipelink.com
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