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Recipe: Herb Roasted Tenderloin With Red Pepper, Papaya and Chile Sauce edit

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Created by: Anonymous

Tags: Fillet, Herb, Meat, Sirloin, Tenderloin

Yield: 6 servings

edit Ingredients

1

beef tenderloin (1 1/2-2 lbs.), visible fat trimmed

2

teaspoons olive oil

1

clove garlic, minced

1

teaspoon crushed dried rosemary

½

teaspoon ground cumin

½

teaspoon freshly ground black pepper

¼

teaspoon ground oregano

FOR THE RED PEPPER, PAPAYA & CHILE

SAUCE***

2

medium -size red bell peppers, quartered

1

dried arbol chile, crushed

2

teaspoons balsamic vinegar

1

clove garlic, quartered

½

teaspoon salt

½

teaspoon ground coriander seeds

1

papaya, peeled, seeded, and

coarsely chopped, (about 1 cup)

1

tablespoon fresh lime juice

cilantro sprigs, OR

parsley

edit Preparation

Step 1

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.

Step 2

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.

Step 3

Remove the beef from the oven and let stand for 10 minutes before slicing.

Step 4

To make the 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.

Step 5

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 springs of cilantro or parsley and serve.

Step 6

SERVING SUGGESTIONS: Serve with oven-roasted potatoes and a green salad.

Step 7

Also great with wild rice and a cold asparagus vinaigrette.

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