Lunch: Roasted Beef Tenderloin with Pepper and Caper Salsa

Recipe by Giada De Laurentiis Giada De Laurentiis created this dish as part of a romantic menu for a blissfully reunited military couple. Serve this succulent steak with her Roasted Tomatoes with Garlic, Gorgonzola, and Herbs.

Ingredients

Olive oil cooking spray
2 tbsp. extra-virgin olive oil
1 tbsp. dried herbes de Provence
1 clove garlic
1 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
1 lb. beef tenderloin

Instructions

Prepare the beef: Arrange rack in center of oven; heat oven to 450 degrees F. Spray a small heavy baking sheet with cooking spray. Mix oil, herbes de Provence, garlic, salt, and pepper in a small bowl to combine; rub beef all over with oil mixture and place on prepared baking sheet.
Roast beef, uncovered, 25 minutes or until internal temperature registers 130 degrees F on an instant-read thermometer. Remove from oven; loosely tent with foil. Let rest 10 minutes (the internal temperature will rise to 135 degrees F for medium rare).
Prepare the salsa: In a small bowl, whisk olive oil, balsamic vinegar, capers, and parsley until combined; season with salt and pepper to taste. Add peppers; toss until coated.
Slice beef into 1/2-inch-thick slices; arrange on a platter. Serve with salsa and roasted tomatoes.

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