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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

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 is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 375º. 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 125º for medium rare, about 45 minutes. Transfer to platter, let stand 10 minutes. Cut beef into 1/2 inch thick slices. 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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