Rib Eye Steaks with Marinated Mini Peppers

Rib Eye Steaks with Marinated Mini Peppers

10 Vine Sweet Mini Peppers
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon dried rosemary
Salt and black pepper to taste
4 14-ounce U.S.Choice rib eye steaks

1. As the peppers have very thin skin,don’t cook them on an open flame or gas burner,but broil or grill them for about 10 minutes,or until they have darkened or blistered.Cut peppers into very thin slices and place in a container or large cup.
2. Add lemon juice,olive oil,rosemary,and salt and pepper to the peppers and stir to combine.Refrigerate for 2 hours to marinate.
3. Grill the steaks.
4. Arrange the steaks on a tray and pour the marinated peppers over the top.

Makes 4 servings

Pepper Herb-Crusted Beef Tenderloin

Pepper Herb-Crusted Beef Tenderloin

2 teaspoons cracked mixed peppercorns
2 garlic cloves,minced
1 teaspoon dried basil leaves,crushed
1 teaspoon dried oregano leaves,crushed
1 whole Choice beef tenderloin,well trimmed (4-5 pounds)
Salt

1. Preheat oven to 425°F.
2. Wash hands.Combine peppercorns,garlic,basil and oregano;press evenly onto the roast.
3. Place roast on a rack in a shallow roasting pan.Insert an ovenproof meat thermometer in thickest part of beef,not resting in fat.Wash hands.
4. Roast meat,uncovered,for 50-60 minutes for medium-rare(internal temperature 140°F) or 60-70 minutes for medium (internal temperature 150°F).
5. Transfer roast to a carving board;tent loosely with aluminum foil.Let stand for 15-20 minutes.(Temperature will continue to rise about 10 degrees.)
6. Carve the roast into thick slices.Season to taste with salt.

Makes 4 servings.
Tip: To crack the peppercorns,place them on a cutting board and crush under the bottom of a heavy skillet or by applying pressure to the flat side of a wide knife/cleaver.