Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes
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Total Recipe Time: 40 to 45 minutes
Makes 4 servings
4 beef Ribeye Filets, cut 1 inch thick (about 4 to 6 ounces each)
2 cups red and yellow grape or cherry tomatoes, cut in half
2 teaspoons olive oil
1 teaspoon dried thyme leaves
2 cloves garlic, minced
1/4 teaspoon salt
1-1/2 teaspoons lemon pepper
|1.||Heat oven to 400°F. Combine tomatoes, oil, thyme, garlic and salt in medium bowl; toss to coat well. Arrange tomatoes, cut sides up, on metal baking sheet lined with aluminum foil. Roast in 400°F oven 30 to 35 minutes or until skins are wrinkled and begin to brown. |
|2.||Meanwhile, press lemon pepper evenly onto beef filets. Heat large nonstick skillet over medium heat until hot. Place filets in skillet; cook 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; season with salt, as desired.|
|3.||Serve filets with tomatoes.|
Nutrition information per serving: 205 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 270 mg sodium; 4 g carbohydrate; 1.0 g fiber; 25 g protein; 5.5 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 2.9 mg iron; 29.6 mcg selenium; 6.3 mg zinc; 5.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.