Archive | October, 2012

Chili Rubbed Tenderloin with Spanish Peppers & Potatoes (from Weight Watchers)

I was excited to try this recipe out because it allowed me to use my re-seasoned cast iron skillet that we bought at an antique store for the first time!!  You don’t have to use a cast iron skillet for this recipe, but I just used it as an excuse.  This recipe is so easy, yet surprisingly very delicious and quick!

Ingredients

  • 2 tsp chili powder
  • 2 1/2  teaspoon salt, divided
  • 1 tsp dried oregano
  • 1 (1-pound) beef tenderloin, trimmed
  • 3 teaspoons olive oil+ 1 teaspoon olive oil divided
  • 1 pound small yellow potatoes, scrubbed and halved
  • 2 red or green bell peppers, cut into strips
  • 2 tablespoon sherry vinegar
  • 2 tsp smoked paprika

Preparation

  1. Preheat oven to 425 degrees F.
  2. Mix together chili powder,  2 tsp salt, and oregano in a small bowl.  Rub mixture all over tenderloin and let the meat marinate about 10 minutes.
  3. Heat oil in heavy medium roasting pan over medium high heat. Add beef and cook until browned on all sides, about 8 minutes; transfer to plate.
  4. Combine potatoes, bell peppers, vinegar, paprika, remaining 1 teaspoon olive oil, and remaining 1 teaspoon salt in a large bowl; toss a couple of times to throughly coat. spread vegetables in a roasting pan in an even layer.
  5. Transfer roasting pan to oven and roast, stirring once or twice, until vegetables are partially cooked, about 20 minutes.  Push vegetables to the sides of pan and place beef in the center of the pan.  Roast until an instant read thermometer inserted in the center of the beef registers 145 degrees F for medium and vegetables are cooked through, about 20 minutes.  Transfer beef to cutting board and let stand 10 minutes.  Cut beef across grain and serve with vegetables.

Qui’s Changes:

The original recipe called for exactly half of all the spices and salt that are listed above, but looking at the meat I know that doubling it would add alot more flavor.  In step 4 the original recipe instructed to spray the vegetables with cooking spray and toss, but I found that there tends to be an odd taste with cooking spray, so I just added olive oil to the liquid mixture and tossed the veggies with it.

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