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  Recipe Home » Misc » Herb-Roasted Tenderloin
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  Herb-Roasted Tenderloin
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 221
Ingredients:
-JUDI M. PHELPS
1 1/2 lb To 2 lb beef tenderloin, visible fat trimmed
2 tsp Olive oil
1 Clove garlic, squeezed through a garlic press
1 tsp Crushed dried rosemary
1/2 tsp Ground cumin
1/2 tsp Freshly ground black pepper
1/4 tsp Ground oregano

MMMMMPEPPER/PAPAYA CHILI SAUCE

2 medium Red bell peppers, seeds and membranes removed, quartered
1 Dried arbol chile, crushed
2 tsp Balsamic vinegar
1 Clove garlic, quartered
1/2 tsp Salt
1/2 tsp Ground coriander seeds
1 Papaya, peeled, seeded and coarsely chopped, about 1 cup
1 tbsp Fresh lime juice
Sprigs of cilantro OR
Parsley for garnish
Instructions:
Let tenderloin stand at room temperature for 30 minutes. Rub the meat
with a damp towel and then dry it. Preheat oven to 400 degrees.

Mix together the oil, garlic, rosemary, cumin, pepper, and oregano
and rub the mixture on all sides of the roast. Place the beef on a
rack inside a roasting pan and roast in a 400 degree oven for 30
minutes or until done to taste. Remove the beef from the oven and
let stand for 10 minutes before slicing.

SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt,
coriander, papaya, and lime juice in a food processor fitted with a
steel blade and blend until well mixed.

Slice the beef and layer the slices, overlapping each other, on a
platter, then spoon a line of the sauce down the center of the
slices. Garnish with sprigs of cilantro or parsley and serve. Serves
4-6.

Source: The Sizzling Southwestern Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
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