Herb Roasted Tenderloin With Red Pepper, Papaya And Chile Sauce Recipe
Servings: 6
Ingredients
- 1 x beef tenderloin (1 1/2-2 lbs.), visible fat trimmed
- 2 tsp extra virgin olive oil
- 1 x clove garlic, chopped
- 1 tsp crushed dry rosemary
- 1/2 tsp grnd cumin
- 1/2 tsp freshly grnd black pepper
- 1/4 tsp grnd oregano *FOR THE RED PEPPER, PAPAYA & CHILE SAUCE***
- 2 med -size red bell peppers, quartered
- 1 x dry arbol chile, crushed
- 2 tsp balsamic vinegar
- 1 x clove garlic, quartered
- 1/2 tsp salt
- 1/2 tsp grnd coriander seeds
- 1 x papaya, peeled, seeded, and coarsely minced, (about 1 c.)
- 1 Tbsp. fresh lime juice cilantro sprigs, Or possibly parsley
Directions
- Let tenderloin stand at room temperature for 30 min. 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 mix 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 min or possibly till done to taste.
- Remove the beef from the oven and let stand for 10 min before slicing.
- To make the 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 till 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 springs of cilantro or possibly parsley and serve.
- SERVING SUGGESTIONS: Serve with oven-roasted potatoes and a green salad.
- Also great with wild rice and a cool asparagus vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 30 | 46% |
| Total Fat 3.33g | 4% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 204mg | 9% |
| Potassium 154mg | 4% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.28g | 2% |
| Protein 4.5g | 7% |
