Herb and Garlic Crusted Beef Tenderloin with Red and Yellow Pepper Relish:

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan. 

8 tablespoons olive oil
2 2-1/4- to 2-3/4-pound pieces beef tenderloin (thick end), trimmed

6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard

Red and Yellow Pepper Relish 

Preheat oven to 375F. 
Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. 
Heat 2 large nonstick skillets over high heat.
Add 1 beef piece to each; brown on all sides, about 5 minutes. 
Place beef pieces in large roasting pan.
Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. 
Coat top and sides of beef pieces with mustard, then with herb mixture.
Roast until meat thermometer inserted into center of beef registers 125F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish. 

Makes 10 servings.

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Red and Yellow Pepper Relish

Try this with any roasted meat or as a topper for crostini. Begin making it a day ahead. 

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped 

Melt butter with oil in heavy large skillet over medium-high heat. 
Add onion; saut until golden, about 5 minutes. 
Add peppers; saut until just tender, about 3 minutes. 
Add olives, mustard and garlic. Stir 1 minute. Remove from heat. 
Season with salt and pepper. 
Transfer relish to bowl. 
Cool. 
Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) 
Bring to room temperature before serving. 

Makes about 2 cups.
          
Bon Appetit
December 1999



 
