Citrus Herb Tenderloin with Roasted Peppers and Onions - wave3.com-Louisville News, Weather & Sports

Citrus Herb Tenderloin with Roasted Peppers and Onions

TENDERLOIN
1 well trimmed whole beef Kentucky raised tenderloin (4 to 5 pounds)

SEASONING
2T grated lemon peel
2T plus 1t olive oil
2t dried thyme leaves
1 ½t salt
1t coarse ground black pepper

PEPPERS AND ONIONS
2 large red bell peppers cut into 1” wedges
2 large yellow bell peppers cut into 1” wedges
2 large onions cut length wise into ½” wedges

TO PREPARE TENDERLOIN

Preheat oven to 400 degrees. 

Combine seasonings and reserve 2 teaspoons for vegetables. Press remaining seasoning mixture evenly onto surface of tenderloin. Place tenderloin on a broiler pan with grid. 

Place tenderloin in oven. Cook until appropriate doneness. This will be approximately 60 minutes for medium rare to 80 minutes for medium. 

Remove from oven and let stand for 15 to 20 minutes. 

Cut into slices and serve with vegetables.

TO PREPARE PEPPERS AND ONIONS 

In medium bowl combine vegetables, reserved seasoning mixture and 1teaspoon oil, toss to coat. 

Arrange vegetables in a single layer on 15” x 10” x 1” baking pan. 

Place in oven set to 400 degrees after you remove the tenderloin. Roast vegetables for 60 minutes or until tender and slightly brown.

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