Rosemary Garlic Beef with Roasted Vegetable Orzo
Herb-Crusted Rosemary Garlic Beef Tenderloin with Mediterranean Roasted Vegetable Orzo
Ingredients:
1.5 lbs beef tenderloin
3 tbsp olive oil, divided
4 cloves garlic, minced, divided
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 cup orzo pasta
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
1 cup cherry tomatoes, halved
2 cups beef broth
1/4 cup fresh parsley, chopped
2 tbsp lemon juice
1/3 cup crumbled feta cheese (optional)
2 tbsp pine nuts, toasted (optional)
Directions:
Preheat oven to 425°F (220°C).
Pat beef tenderloin dry with paper towels. In a small bowl, combine 2 tbsp olive oil, half the minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the beef.
Heat a large oven-safe skillet over high heat. Add the beef and sear on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the oven and roast for 20-25 minutes for medium-rare (internal temperature of 135°F) or until desired doneness. Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
Meanwhile, on a large baking sheet, toss zucchini, bell peppers, red onion, and cherry tomatoes with 1 tbsp olive oil, remaining garlic, salt, and pepper. Spread in a single layer and roast in the oven for 20 minutes, stirring halfway through.
While vegetables are roasting, cook orzo according to package directions, substituting beef broth for water. Drain, reserving 1/4 cup of the cooking liquid.
In a large bowl, combine the cooked orzo, roasted vegetables, parsley, and lemon juice. Add a splash of the reserved cooking liquid if the mixture seems dry.
Slice the beef tenderloin into 1/2-inch thick medallions.
Serve the sliced beef over the vegetable orzo. If desired, sprinkle with feta cheese and toasted pine nuts.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 510 kcal | Servings: 4 servings