Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad
Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad requires about 50 minutes from start to finish. One serving contains 973 calories, 65g of protein, and 75g of fat. This recipe serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. Head to the store and pick up salt and pepper, center-cut beef tenderloin, lump crabmeat, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a pricey main course.
Instructions
Preheat the oven to 400 degrees F.
Tie the tenderloin with kitchen twine in 3 or 4 places around the circumference to help it hold its shape. Put a medium cast iron or ovenproof skillet over medium-high heat and get it hot.
Drizzle in a 2-count of oil.
Sprinkle the tenderloin all over with salt and pepper and sear it in the hot pan, turning, until well browned. Then put the pan in the oven and roast until the internal temperature of the beef reaches 125 degrees F on an instant-read thermometer, about 20 minutes.
Remove the beef to a platter and let it rest 10 minutes.
Turn the oven to broil. Toss the tomatoes on a sheet pan with salt, pepper, and a drizzle of oil.
Put the pan under the broiler and broil until the tomatoes burst, about 5 minutes. Dump them into a bowl and season them again with a drizzle of oil, salt, and pepper.
Add the arugula and toss.
To serve, remove the strings from the tenderloin and cut it into slices. Arrange the slices on a serving plate, shingling them. Spoon the crab salad over the meat and scatter the tomatoes and arugula over the top.
Stir the crabmeat with the mayonnaise, chili paste, cilantro, and lime juice in a bowl, and season with salt and pepper.