Herb-and-Garlic-Crusted Beef Tenderloin
with Red and Yellow Bell Pepper Relish
by Barbara Fairchild
from The Bon Appétit Cookbook
(Wiley, 2006)
Makes 10 servings

A mixture of garlic, thyme, rosemary, and Dijon mustard coats the beef before it goes in the oven, creating a delicious crust for the roast. The relish would be outstanding with most roasted meats, and also as a topper for crostini; begin preparing it one day ahead.

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Make the relish
1. Melt the butter with oil in a heavy, large skillet over medium-high heat. Add the onion and sauté until golden, about 5 minutes. Add all the peppers and sauté until just tender, about 3 minutes. Add the olives, mustard, and garlic; stir 1 minute. Remove from the heat.

2. Season to taste with salt and pepper. Transfer the relish to a bowl. Cool, then cover and refrigerate overnight. (Relish can be made 2 days ahead. Keep refrigerated.)

3. Bring to room temperature before serving.

Make the tenderloin
1. Preheat the oven to 375°F (190°C).

2. Rub 1 tablespoon of the oil over each beef roast. Sprinkle with salt and pepper.

3. Heat 2 large nonstick skillets over high heat. Add 1 roast to each; brown the beef on all sides, about 10 minutes. Place the roasts in a large roasting pan.

4. Mix the remaining 6 tablespoons of oil, garlic, 2 tablespoons of thyme, and 2 tablespoons of rosemary in small bowl. Coat the top and sides of the beef pieces with the mustard, then the herb mixture. Roast until a meat thermometer inserted into the center of the meat registers 125°F (52°C) for rare, about 45 minutes. Transfer to a platter. Let stand for 15 minutes.

5. Cut the beef crosswise into 1/2-inch-thick slices. Sprinkle with the remaining 1/2 tablespoon each of thyme and rosemary; serve with the Bell Pepper Relish.