BILTMORE ESTATES HERBED TENDERLOIN
WITH ROASTED TOMATOES

2 teaspoons plus 1 tablespoon olive oil (divided)
2 pounds beef tenderloin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon fennel seed
1 teaspoon garlic powder
Roasted tomatoes (recipe follows)

Preheat oven to 350 degrees F.

Add 2 teaspoons oil to hot skillet and sear beef tenderloin on each side over high heat until a brown crust develops.

In small bowl, make a paste of the salt, pepper, herbs, garlic powder and remaining 1 tablespoon olive oil. Rub over surface of seared tenderloin.

Meanwhile, prepare tomatoes for roasting.

Place tenderloin on roasting rack over a shallow roasting pan in preheated oven. Roast until internal temperature of beef reaches 145 degrees F for medium-rare, about 30minutes; or to desired level of doneness. (Place tomatoes in oven 10 minutes before beef will be done and leave in during resting time.) If serving tenderloin hot, let rest 20 minutes before slicing. If serving cold, let cool completely before slicing. Makes about 6 servings.

ROASTED TOMATOES

6 to 9 plum tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper to taste
1/4 to 1/2 cup shredded Asiago cheese

Preheat oven to 350 degrees F. (Or plan to roast alongside beef - see recipe above.)

Cut tomatoes crosswise in half and toss with olive oil, garlic, herbs and salt and pepper until evenly coated. Place tomatoes in muffin pan(s), cut sides up.

Roast at 350 degrees 20 minutes.

Top with Asiago cheese if desired. Serve hot from the oven or at room temperature.

Serving suggestion:
Slice the cooled beef tenderloin and arrange on a platter with cooled roasted tomatoes, shaved red onions, assorted olives, crumbled bleu cheese, roasted red peppers, pickled vegetables such as okra and beans, cherry peppers and banana peppers.

Makes 6 servings
Source: Bounty of Biltmore Cookbook