Roasted Tenderloin and Cherry Tomatoes with Spicy C

Name: Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds center-cut beef tenderloin; Extra-virgin olive oil; Salt and freshly ground black pepper; 1 pint yellow cherry or grape tomatoes; 1 bunch arugula, trimmed; 1 recipe Spicy Crab Salad, recipe follows; 1 pint lump crabmeat, picked through; 1/4 cup mayonnaise; 1 tablespoon chili paste (such as sambal); 2 tablespoons chopped fresh cilantro leaves; 1/2 lime, juiced; Salt and freshly ground black pepper

Servings: persons

2 pounds center-cut beef tenderloin
Extra-virgin olive oil
Salt and freshly ground black pepper
1 pint yellow cherry or grape tomatoes
1 bunch arugula, trimmed
1 recipe Spicy Crab Salad, recipe follows
1 pint lump crabmeat, picked through
1/4 cup mayonnaise
1 tablespoon chili paste (such as sambal)
2 tablespoons chopped fresh cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper

1
Preheat the oven to 400 degrees F.
2
Tie the tenderloin with kitchen twine in 3 or 4 places around the circumference to help it hold its shape.
3
Put a medium cast iron or ovenproof skillet over medium-high heat and get it hot.
4
Drizzle in a 2-count of oil.
5
Sprinkle the tenderloin all over with salt and pepper and sear it in the hot pan, turning, until well browned.
6
Then put the pan in the oven and roast until the internal temperature of the beef reaches 125 degrees F on an instant-read thermometer, about 20 minutes.
7
Remove the beef to a platter and let it rest 10 minutes.
8
Turn the oven to broil.
9
Toss the tomatoes on a sheet pan with salt, pepper, and a drizzle of oil.
10
Put the pan under the broiler and broil until the tomatoes burst, about 5 minutes.
11
Dump them into a bowl and season them again with a drizzle of oil, salt, and pepper.
12
Add the arugula and toss.
13
To serve, remove the strings from the tenderloin and cut it into slices.
14
Arrange the slices on a serving plate, shingling them.
15
Spoon the crab salad over the meat and scatter the tomatoes and arugula over the top.
16
Serve hot.
17
Stir the crabmeat with the mayonnaise, chili paste, cilantro, and lime juice in a bowl, and season with salt and pepper.

679

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 pounds center-cut beef tenderloin, Extra-virgin olive oil, Salt and freshly ground black pepper, 1 pint yellow cherry or grape tomatoes, and more.

Yes, Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions