Herb-Roasted Tenderloin
-JUDI M. PHELPS 1 1/2 lb To 2 lb beef tenderloin; -visible fat trimmed 2 ts Olive oil 1 Clove garlic; squeezed -through a garlic press 1 ts Crushed dried rosemary 1/2 ts Ground cum...
Ingredients
- 1Clovegarlic; squeezed
- 1/2tsp ground cumin
- 1/2tsp freshly ground black pepper
- 1/4tsp ground oregano
- 2medium red bell peppers; seeds
- 2tsp balsamic vinegar
- 1Clovegarlic; quartered
- 1/2tsp salt
Directions
- 1
PHELPS 1 1/2 lb To 2 lb beef tenderloin
- 2
visible fat trimmed 2 ts Olive oil 1 Clove garlic
- 3
squeezed -through a garlic press 1 ts Crushed dried rosemary 1/2 ts Ground cumin 1/2 ts Freshly ground black pepper 1/4 ts Ground oregano 2
- 4
seeds -and membranes removed, -quartered 1 Dried arbol chile
- 5
crushed 2 ts Balsamic vinegar 1 Clove garlic
- 6
quartered 1/2 ts Salt 1/2 ts Ground coriander seeds 1 Papaya
- 7
peeled, seeded and -coarsely chopped, about 1 -cup 1 tb Fresh lime juice Sprigs of cilantro OR Parsley for garnish Let tenderloin stand at r
- 8
Rub the meat with a damp towel and then dry it