Roasted Beef Tenderloin With Peperonata Recipes

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
• Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

Steps:

• Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side.
• Garnish beef with peppers.
• Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook.

Steps:

• Preheat the oven to 475 degrees F.
• Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
• Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
• While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
• Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

Steps:

• Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side. Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook. Garnish beef with peppers.

Steps:

• Preheat oven to 400°. Mix first five ingredients., Place roast on a rack in a roasting pan; rub with pepper mixture. Roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 40-60 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.