Beef Tenderloin And Friends

• -whole beef tenderloin (center cut, approx 3 pounds)
• -salt and pepper
• -vegetables for roasting (bell peppers, hot peppers, onions, whole garlic cloves, potato wedges, any kind of root vegetable; use your imagination and get what looks good in the store)
• -olive oil
• -dried herbs that you like (thyme, rosemary, marjoram, etc)
• -if you can find fresh herbs, this works too (whole sprigs)
• -splash of good balsalmic vinegar
• -1 cup good mayonaise
• -2-3 chipotle peppers in adobo sauce (look in the mexican food section of the grocery store)

1. -salt and pepper tenderloin well, and tie with string to keep shape
2. -sear in hot pan until nicely browned on all sides
3. -roast in hot (450) oven for 20-30 minutes until desired degree of doneness (shoot for medium rare for best presentation and flavor)
4. -remove from oven and let rest
5. -cut vegetables to bite size (harder vegetables like the roots will take longer to cook than softer vegetables like bell peppers and onions, so should be cut a bit smaller so that everything is done at the same time
6. -toss the vegetables with olive oil, herbs, and vinegar
7. -roast in hot oven with beef until done
8. -remove and let cool
9. -meanwhile, mix the mayo and chipotle peppers with adobo in a food processer or blender until smooth. Taste and make sure the heat level is ok; you might need to add more mayo or peppers depending on your taste
10. -to serve, slice beef and arrange along outside of platter; pile the vegetables in the middle, pour the mayo sauce over the beef and serve
11. -tastes wonderful warm or at room temperature (the sauce should be cool)

beef tenderloin, salt, bell peppers, olive oil, thyme, herbs, balsalmic vinegar, mayonaise, peppers

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-and-friends-1215968 (may not work)