Rosemary Beef Tenderloins With Feta Potatoes
- 1 1/4 lb potatoes, peeled
- 4 sprigs fresh rosemary
- 4 (5.25 oz) filet mignon
- 4 tsp canola oil
- 1 None zucchini, sliced
- 1 None red pepper, deseeded, cut into strips
- 3-4 sprigs fresh thyme, leaves stripped from stems
- 3.5 oz feta cheese, crumbled
- Cook potatoes in boiling water for 20 mins. Drain and let cool.
- Place a sprig of rosemary on each steak and secure with butcher's twine. Heat 1 tsp oil in a frying pan. Sear steaks over high heat for 1 min per side. Reduce heat to medium, season and cook for another 4 mins, turning. Remove from heat, wrap in foil and let rest for 5 mins.
- Cut potatoes into wedges. Heat remaining oil in a large nonstick frying pan. Saute potatoes over medium heat for 2 mins. Add zucchini and pepper. Saute for 4 mins. Add thyme and season. Crumble feta over top. Serve with steaks.
potatoes, rosemary, filet mignon, canola oil, zucchini, red pepper, thyme, feta cheese
Taken from recipes-plus.com/api/v2.0/recipes/31026 (may not work)