Herb-Crusted Tenderloin W/ Sweet Pepper Relish

Name: Herb-Crusted Tenderloin W/ Sweet Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons olive oil; Two 2 to 3 pound beef tenderloin; 6 medium garlic cloves, minced; 2-1/2 tablespoons minced fresh thyme; 2-1/2 tablespoons minced fresh rosemary; 6 tablespoons Dijon mustard; Bell Pepper Relish:; 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 1 large onion, thinly sliced; 2 red bell peppers, coarsely chopped; 1/3 cup coarsely chopped pitted Kalamata olives; 1 tablespoon Dijon mustard; 1 large garlic clove, chopped

Servings: persons

8 tablespoons olive oil
Two 2 to 3 pound beef tenderloin
6 medium garlic cloves, minced
2-1/2 tablespoons minced fresh thyme
2-1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Bell Pepper Relish:
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
2 red bell peppers, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped

1
Preheat oven to 375 degrees. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper.
2
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 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125u00b0F for medium-rare, about 45 minutes.
3
Transfer to platter and let stand 10 minutes. Cut beef into 1/2-inch-thick slices, sprinkle with remaining 1/2 tablespoon each of thyme and rosemary, and serve with pepper relish.
4
Melt butter with oil in heavy large skillet over medium-high heat. Add onion; saute until golden, about 5 minutes. Add peppers; saute until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead). Bring to room temperature before serving.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 tablespoons olive oil, Two 2 to 3 pound beef tenderloin, 6 medium garlic cloves, minced, 2-1/2 tablespoons minced fresh thyme, and more.

Yes, Herb-Crusted Tenderloin W/ Sweet Pepper Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!