Recipe - Herb-Roasted Tenderloin

JUDI M. PHELPS
1 One half pound To 2 pound beef tenderloin;
visible fat trimmed
2 teaspoon Olive oil
1 Clove garlic; squeezed
through a garlic press
1 teaspoon Crushed dried rosemary
One half teaspoon Ground cumin
One half teaspoon Freshly ground black pepper
One fourth teaspoon Ground oregano

PEPPER/PAPAYA CHILI SAUCE
2 md Red bell peppers; seeds
and membranes removed,
quartered
1 Dried arbol chile; crushed
2 teaspoon Balsamic vinegar
1 Clove garlic; quartered
One half teaspoon Salt
One half teaspoon Ground coriander seeds
1 Papaya; peeled, seeded and
coarsely chopped, about 1
cup
1 tablespoon Fresh lime juice
Sprigs of cilantro OR
Parsley for garnish

Date: Tue, 21 May 1996 23:25:41 0400

From: BobbieB1@aol.com

Let tenderloin stand at room temperature for 30 minutes. Rub the meat with
a damp towel and then dry it. Preheat oven to 400 degrees.

Mix together the oil, garlic, rosemary, cumin, pepper, and oregano and rub
the mixture on all sides of the roast. Place the beef on a rack inside a
roasting pan and roast in a 400 degree oven for 30 minutes or until done to
taste. Remove the beef from the oven and let stand for 10 minutes before
slicing.

SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt,
coriander, papaya, and lime juice in a food processor fitted with a steel
blade and blend until well mixed.

Slice the beef and layer the slices, overlapping each other, on a platter,
then spoon a line of the sauce down the center of the slices. Garnish with
sprigs of cilantro or parsley and serve. Serves 46.

Source: The Sizzling Southwestern Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

Posted to MealMaster Recipes List, Digest #142