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  • Herb Roasted Tenderloin With Red Pepper, Papaya And Chile Sauce

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    Herb Roasted Tenderloin With Red Pepper, Papaya And Chile Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x beef tenderloin (1 1/2-2 lbs.), visible fat trimmed
    • 2 tsp extra virgin olive oil
    • 1 x clove garlic, chopped
    • 1 tsp crushed dry rosemary
    • 1/2 tsp grnd cumin
    • 1/2 tsp freshly grnd black pepper
    • 1/4 tsp grnd oregano *FOR THE RED PEPPER, PAPAYA & CHILE SAUCE***
    • 2 med -size red bell peppers, quartered
    • 1 x dry arbol chile, crushed
    • 2 tsp balsamic vinegar
    • 1 x clove garlic, quartered
    • 1/2 tsp salt
    • 1/2 tsp grnd coriander seeds
    • 1 x papaya, peeled, seeded, and coarsely minced, (about 1 c.)
    • 1 Tbsp. fresh lime juice cilantro sprigs, Or possibly parsley

    Directions

    1. Let tenderloin stand at room temperature for 30 min. Rub the meat with a damp towel and then dry it. Preheat oven to 400 degrees.
    2. Mix together the oil, garlic, rosemary, cumin, pepper, and oregano and rub the mix 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 min or possibly till done to taste.
    3. Remove the beef from the oven and let stand for 10 min before slicing.
    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 till well mixed.
    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 possibly parsley and serve.
    6. SERVING SUGGESTIONS: Serve with oven-roasted potatoes and a green salad.
    7. Also great with wild rice and a cool asparagus vinaigrette.

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