Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish

• Gluten free
• Paleo

• Meat

  • 2 2 1/4- to 2 3/4-pound pieces beef tenderloin

• Produce

  • 6 Garlic cloves
  • 2 1/2 tbsp Rosemary, Fresh
  • 2 1/2 tbsp Thyme, fresh

• Condiments

  • 6 tbsp Dijon mustard
  • 1 Pepper relish, Red and Yellow

• Oils & Vinegars

  • 8 tbsp Olive oil

Found on epicurious.com

Description

Ingredients

• 8 tablespoons olive oil
• 2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed
• 6 garlic cloves, minced
• 2 1/2 tablespoons minced fresh thyme
• 2 1/2 tablespoons minced fresh rosemary
• 6 tablespoons Dijon mustard
• Red and Yellow Pepper Relish

Directions

• Preparation Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. 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 125 °F for medium-rare, about 45 minutes. Transfer to platter. 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.

Nutrition