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Florida Citrus-Herb Tenderloin w/Roasted Peppers & Onions

Source of Recipe

Vernalisa


List of Ingredients

4 lb. well-trimmed beef tenderloin roast
2 large red bell peppers, cut into 1-inch wedges
2 large yellow bell peppers, cut into 1-inch wedges
2 large onions, cut lengthwise into 1/2-inch wedges
1 tsp. olive oil
Seasoning:
2 TBS. lemon peel, grated
2 TBS. olive oil
2 tsp. dried thyme leaves
1 1/2 tsp. salt
1 tsp. coarse grind black pepper



Recipe

Heat oven to 425 degrees. Combine seasoning ingredients, reserve 2 teaspoons for vegetables. Press remaining seasoning evenly into surface of beef roast. Prepare roast as directed in Four Easy Steps (see above). Roast in 425 degree oven approximately 50 to 60 minutes for medium rare to medium.

Meanwhile toss remaining ingredients with reserved
seasoning. Spread in 15 x 10-inch jelly roll pan.
Approximately 1 hour before serving, place in oven.
Remove roast when thermometer registers 135 degrees for medium rare, 145 degrees for medium. Tent and let stand as directed in Four Easy Steps (see above). Roast vegetables 15 minutes longer or until tender and lightly browned. Carve roast into slices; serve with vegetables.

Makes 8 to 12 servings.