Quarantine Date Night Menu
Apr
29
29
Roasted Beef Tenderloin w Blistered Shishito Peppers
Servings: 2
Ingredients
Beef Tenderloin
- 1.5 lb whole filet of beef tenderloin, trimmed and tied
- 1/2 tbsp salt
- 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
- 3-4 tbsp Lea & Perrins Worcestershire Sauce
- 2 tbsp salted butter
- 2 tbsp avocado oil, for searing
Blistered Shishito Peppers
- 1 package Japanese Shishito Peppers cups
- 1/2 lemon, zest and juice
- 1 tbsp avocado oil
- Maldon sea salt or flake sea salt
Instructions
Beef Tenderloin
- season all sides of the tenderloin with the salt, pepper and garlic powder
- place tenderloin in a small dish with sides and add the Worcestershire sauce making sure all sides are well coated
- cover with plastic wrap and marinade at room temperature for about 30 mins
- preheat the oven to 500
- heat 2 tablespoons of avocado oil in a large skillet on high heat until the oil is very hot
- remove tenderloin from the marinade and pat dry with a paper towel being sure to remove excess moisture (this will help get a good crust)
- add a pinch of salt and sear the tenderloin on all sides for 2 mins per side (including the ends)
- after the tenderloin has been seared, top with 2 tablespoons of butter and place the whole skillet in a 500 degree oven
- cook for 16 mins for med/rare
- let meat rest on a plate (off of the heat) for 10 minutes before slicing
Blistered Shishito Peppers
- heat the avocado oil in a large skillet on high heat until it is very hot
- add the peppers and cook about 1- 2 mins on one side- then flip
- add a pinch of flake sea salt, lemon zest and the juice of 1/2 lemon
- finish cooking the other side about another minute until both sides are blistered (be sure not to let these cook too long- you just want them blistered but not too soft)
- remove from the heat and finish with another pinch of flake salt
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