Servings and Ingredients
|1 (4- to 4-1/2 pound) whole beef tenderloin, trimmed|
|1 tbsp. Hy-Vee Select olive oil|
|Montreal steak seasoning|
|½ c. smoked jalapeño-flavored almonds|
|1 c. diced roasted red peppers, drained if jarred|
|2 clove(s) garlic|
|1 tsp. Hy-Vee honey|
|½ c. light mayonnaise|
|Cayenne pepper, optional|
- Place tenderloin on large broiler pan rack; coat with oil and sprinkle generously with Montreal seasoning. Let stand at room temperature 1 hour before roasting.
- Preheat oven to 425 degrees. Roast 50 to 60 minutes or until instant-read thermometer registers 145 degrees. Remove from oven; cover lightly with foil. Let stand 15 minutes.
- Meanwhile, for aïoli, in food processor, process almonds to a coarse meal. Add roasted peppers, garlic and honey; process to make a rough paste. Add mayonnaise; pulse until just mixed. For spicier aïoli, add cayenne to taste. Transfer to serving bowl.
- Cut tenderloin across the grain into thick slices. Serve with aïoli.
380 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 105mg
- Sodium: 180mg
- Total Carbohydrates: 3g
- Protein: 40g