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From: Redbook
Yields:
2
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
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.
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Ingredients
Beef:
- 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
Salsa:
- 1 1/2 Tbsp. extra-virgin olive oil
- 1 1/2 Tbsp. balsamic vinegar
- 2 Tbsp. capers
- 2 Tbsp. chopped fresh flat-leaf parsley
- kosher salt
- Freshly ground black pepper
- 6 oz. jarred, roasted yellow bell peppers
Directions
- Step 1Prepare 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.
- Step 2Roast 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).
- Step 3Prepare 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.
- Step 4Slice beef into 1/2-inch-thick slices; arrange on a platter. Serve with salsa and roasted tomatoes.
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