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Mediterranean Tenderloin Of Beef Recipe

by CookEatShare Cookbook

Ingredients

2 lbs. piece of beef tenderloin 2 teaspoon whole coriander seeds 1/2 teaspoon whole black pepper corns 1/4 teaspoon coarse salt 1/2 c. thinly sliced, oil packed sundried tomatoes 1/3 c. peeled and quartered black olives

1/3 c. parsley, minced 1/4 teaspoon grnd pepper 3/4 pound tubular pasta, such as penae 2 lg. shallots, thin sliced 1 lg. garlic clove

Directions

1. Heat oven to 425 degrees. Put meat in small roasting pan. Mix coarsely grnd coriander, pepper and salt with 2 Tbsp. extra virgin olive oil to make paste. Rub over meat. In medium saucepan, heat 1 Tbsp. oil over low heat. Add in shallots and garlic, cook till soft not brown for 5 min. Stir in tomatoes, olives, parsley, and remaining oil. Heat, stirring while warming. Cover to keep hot, set aside.
2. Cook meat till medium rare and temperature reads 125 degrees (20 min). Remove meat, no cover. Let stand for 10 min. Strain meat juices into tomato sauce.
3. In pot of boiling water, cook pasta till tender, but hard, 12 min. Drain and return to pot, stir in tomato sauce. Serve together with meat.

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