roast beef tenderloin
Per serving : 396kCal / Carbs 5g / Protein 49g / Fat 20g
Ingredients
1kg beef tenderloin roast
2 tbsp olive oil
2 garlic cloves, minced
2 red bell peppers
2 yellow bell peppers
coriander leaves
How to make it
- Allow beef to stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 200℃/395℉/Gas 6.
- Take a seperate large baking tray and line it with baking paper. Place bell peppers cut side down and place tray in the oven (under the tray reserved for the meat). Cook capsicums for 40-50 minutes or until the skin begins to char.
- Season beef all over with sea salt and pepper. Heat oil, garlic and chermoula spice in an ovenproof skillet over medium-high heat. Cook beef for about 10 minutes, turning with tongs, until well browned on all but one side. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (You can transfer to a greased pan if you don’t have an ovenproof skillet). Roast until a thermometer inserted into the center of the meat registers 49°C-51°C for medium rare, about 15 minutes, or until done to your liking (54.5°C-57°C for medium). Remove meat, cover with aluminum foil and allow to rest for 10 minutes.
- Slice meat and serve on a large tray with peppers and fresh coriander.