"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Herb and Garlic Crusted Beef Tenderloin with Red and Yellow Pepper Relish Recipe

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This recipe for Herb and Garlic Crusted Beef Tenderloin with Red and Yellow Pepper Relish, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 T olive oil
2 2 1/4 to 2 3/4 lb pieces beef tenderloin (thick end), trimmed
6 garlic cloves, minced
2 1/2 T minced fresh thyme
2 1/2 T minced fresh rosemary
6 T dijon mustard

Red and Yellow Pepper Relish (see recipe)



Directions:
Directions:
Preheat oven to 375.

Rub 1 T. 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 T oil, garlic, 2 T thyme, 2 T rosemary in small bowl. Coat to and sides of beef pieces with mustard, then with herb mixture.

Roast until meat thermometer inserted into center of beef register 125 for medium rare, about 45 minutes.

Transfer to platter, let stand 10 minutes.

Cut beef into 1/2 inch thick lices. Sprinkle with remaining thyme and rosemary. Serve with pepper relish.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I served this for Christmas dinner our first year in Connecticut in the big house.

 

 

 

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