Citrus Herb Tenderloin With Roasted Peppers And Onions
|Well trimmed whole beef tenderloin||5 Pound (1 Piece)|
|Red bell peppers||2 Large, cut into 1 inch wedges|
|Yellow bell peppers||2 Large, cut into 1 inch wedges|
|Onions||2 Large, cut lengthwise into 1/2 inch wedges|
|Olive oil||1 Teaspoon|
|Grated lemon peel||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Dried thyme leaves||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Coarse ground black pepper||1 Teaspoon|
Combine seasoning ingredients, reserving 2 teaspoons for vegetables. Press remaining seasoning mixture evenly onto surface of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water
In medium bowl, combine vegetables, reserved seasoning mixture and 1 teaspoon oil, toss to coat.
Arrange vegetables in single layer on 15" x 10" x 1" jelly roll pan.
Convection Roast beef and vegetables at 400°F for 40 to 50 minutes for medium rare, 50 to 60 minutes for medium doneness and until vegetables are tender and lightly browned. When placing the beef and vegetables in the oven, make certain that the vegetables are under the roast.
Remove roast when meat thermometer registers 135°F for medium rare or 150°F for medium doneness.
Transfer roast to carving board. Tent loosely with aluminum foil. Let roast stand 15 to 20 minutes (Temperature will continue to rise about 10°F to reach 145°F for medium rare or 160°F for medium). Carve roast into slices.