Spanish Beef Tenderloin With Romesco

Spanish Beef Tenderloin With Romesco

Cook Time: Up to 30 Minutes | Prep Time:  20 Minutes  |  Rest Time:  3 to 5 Minutes  |  Servings:  4

Open Prairie® Natural* Angus Beef tenderloin steaks, 7 ounces each, about 1 1/2 inch thick

Olive oil cooking spray


1 jar (12 oz) roasted red bell pepper, drained and coarsely chopped (1 cup)
1/4 cup natural sliced almonds
1 garlic clove, crushed and peeled
1 tablespoon sherry or red wine vinegar
2 tablespoons extra virgin olive oil
Freshly ground black pepper

Preheat oven to 425ºF.

Heat a large nonstick ovenproof skillet over medium-high heat. Spray with cooking spray. Add Open Prairie Natural beef tenderloin steaks and cook, turning once, until browned on both sides, about 6 minutes. Transfer skillet with steaks to oven and cook until steaks barely spring back when pressed on top with a finger, about 6 minutes for medium-well. Remove from oven and season with salt and pepper, as desired. Transfer each steak to a plate and let stand for 3 to 5 minutes.

To make romesco: In food processor (or in a blender in batches), pulse bell pepper, almonds, garlic and vinegar until combined.  With machine running, gradually pour in olive oil to make a coarse sauce.  Season with salt and pepper, as desired.

Serve steaks with romesco.

Serving Suggestions: Serve with oven-roasted potatoes and sautéed green beans with Marcona almonds.


Beverage: Enjoy with a red Rioja wine.

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