Tenderloin with Spicy Almond Red Pepper Aioli


Tenderloin with Spicy Almond Red Pepper Aioli

Primary Media

Spiced and sliced tenderloin on top of aioli garnished with fresh oregano leaves and halved baby potatoes

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 12
    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


    1. 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.
    2. 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.
    3. 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.
    4. Cut tenderloin across the grain into thick slices. Serve with aïoli.

    Nutrition facts


    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 105mg
    • Sodium: 180mg
    • Total Carbohydrates: 3g
    • Protein: 40g

    Recipe Source:

    Try-Foods International.