Oven Roasted Vegetables with Beef Tenderloin

Name: Oven Roasted Vegetables with Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Europe, Spanish, American, Latin America, South America, Argentine
Ingredients: 4 beef fillets (200 g each); 2 tbsp plant oil; 1 tbsp butter; 2 sprigs Rosemary; 2 corn cobs; Bell peppers (2 red, 2 yellow); 2 tbsp olive oil; Salt; Pepper (freshly ground)

Prep: 15min

| Servings: 4 | Cook: 30min

Oven roasted vegetables with beef tenderloin is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!

Ingredients

4 beef fillets (200 g each)
2 tbsp plant oil
1 tbsp butter
2 sprigs Rosemary
2 corn cobs
Bell peppers (2 red, 2 yellow)
2 tbsp olive oil
Salt
Pepper (freshly ground)

Instructions

1.
Clean and dry the corn cobs, cut into four pieces. Halve the bell peppers, remove seeds, wash and pat dry. Brush a baking sheet with 1 tbsp olive oil, arrange the vegetables on it, drizzle with remaining olive oil. Roast in the oven at 175 °C for 20 minutes.
2.
Wash and pat dry the beef fillets. Remove rosemary leaves from the sprigs. Season the meat with salt and pepper. Heat oil and butter in a pan over high heat; sear the steaks for 1 minute, flip and sear another minute. Reduce heat, add rosemary leaves and cook 3 minutes per side. Remove from the pan, wrap in foil and rest briefly. Arrange vegetables on plates, slice the fillets, place them on top, pour the pan juices over, and season with freshly ground pepper.