Roasted Beef Tenderloin

Recipe Date:
April 8, 2016
Serving Size:
4
Cook Time:
05:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Roasted Beef Tenderloin with California Avocado and Sun Dried Tomato Relish
Ingredients
  • 1 1/2 lbs Beef tenderloin, cleaned and trimmed of silverskin and excess fat
  • 1/4 cup Olive oil
  • 1 tbsp Garlic, chopped
  • 1 tbsp Chile powder
  • 2 tbsps Black pepper
  • 1 tbsp Fresh rosemary, chopped
  • 2 Cloves garlic, chopped fine
  • 1/3 cup Red onion, diced ¼"
  • 1/4 cup Sun Dried Tomatoes, diced ¼"
  • 1 tsp Cumin, ground
  • 2 tbsps White wine vinegar
  • 2 tsps Fresh oregano, finely chopped
  • 1 1/2 cups Tomato, diced ¼"
  • 2 California avocados, diced ¼"
  • 1/4 cup Roasted peppers, peeled, seeded, and diced ¼"
  • 1/2 Lemon, squeezed
  • Salt and pepper to taste
Directions
For the Tenderloin Marinade:
  1. Combine tenderloin, olive oil, chopped garlic, chile powder, black pepper, and rosemary in a bowl and mix well.
  2. Coat tenderloin and marinate for 2 to 4 hours.
For the Sun Dried Tomato and California Avocado Relish:
  1. Heat 2 tbsp olive oil in a sauté pan over medium flame.
  2. Add garlic to pan, cook for 3 to 5 minutes.
  3. Add onion, sun-dried tomatoes, cumin and vinegar to pan and simmer for 2 minutes.
  4. Add oregano to pan. Remove from heat and cool.
  5. When cool, add tomatoes, avocados, roasted peppers, and lemon juice.
  6. Check for seasoning and set aside until ready to serve. This relish should be slightly chunky and tangy with a little sweetness.
To Cook the Tenderloin:
  1. Preheat oven to 450°F.
  2. Place meat on a sheet pan and cook 10 to 15 minutes until brown.
  3. Turn the oven down to 350°F and finish cooking for 15 to 20 minutes until desired doneness.
  4. Remove from oven and let rest for 5 to 10 minutes before cutting.
For Presentation:
  1. Serve with Mushroom Risotto. Spoon risotto in center of plate.
  2. Slice tenderloin ¼" thick and place 2 to 3 slices on top of risotto.
  3. Spoon avocado relish over the meat and garnish with a sprig of herbs.
  4. Serve with grilled or roasted vegetables.