Beef Tenderloin with Roasted Tomato Salsa

For vibrant tomato flavor this time of year, roasting plum tomatoes is your best bet. The process maximizes their sweetness and makes the flesh supple and silken. The salsa would also make a fine sandwich condiment, pasta topping, or bruschetta mixture served over toasted or grilled baguette slices.

Yield: 8 servings (serving size: 3 ounces beef and 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 31%
  • Fat: 5.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 23.1g
  • Carbohydrate: 5.5g
  • Fiber: 1g
  • Cholesterol: 52mg
  • Iron: 1.7mg
  • Sodium: 422mg
  • Calcium: 32mg


  • Salsa:
  • 6 plum tomatoes, cut in half lengthwise (about 1 1/2 pounds)
  • 1 sweet onion, cut into (1/4-inch-thick) slices (about 3/4 pound)
  • 1 teaspoon extra-virgin olive oil
  • Cooking spray
  • 3 garlic cloves, peeled
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • Beef:
  • 1 (2-pound) beef tenderloin, trimmed
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper


  1. 1. Preheat oven to 350°.
  2. 2. To prepare salsa, brush tomatoes and onion with oil; place on a baking sheet coated with cooking spray. Bake at 350° for 15 minutes. Wrap garlic in foil; add to baking sheet. Bake at 350° for 45 minutes or until vegetables are tender. Remove from oven; cool 10 minutes.
  3. 3. Coarsely chop tomatoes and onion; place in a large bowl. Mash garlic with a fork; add to tomato mixture. Stir in basil, vinegar, and 1/4 teaspoon salt.
  4. 4. Increase oven temperature to 450°.
  5. 5. To prepare beef, sprinkle beef with 1 teaspoon salt, coriander, and pepper. Place on a broiler pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with salsa.
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