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Roasted Petite Tender with Tomatoes & Blue Cheese Aioli 

Roasted Petite Tender with Tomatoes & Blue Cheese Aioli 

Roasted Petite Tender with Tomatoes & Blue Cheese Aioli 

Total Time:

45mins

Prep:

15mins

Cook:

30mins

Skill Level:

Easy

Ingredients

  • 1 1/2 lb petite tender oven roast
  • salt, to taste
  • canola or other vegetable oil, for cooking
  • 1 tsp garlic powder
  • 1 tsp thyme or Italian seasoning
  • 1/2 tsp black pepper
  • 2 Tbsp grainy or Dijon mustard
  • 1-2 cups cherry or grape tomatoes
  • 1/4 cup mayonnaise
  • 3 Tbsp crumbled blue cheese
  • 1-2 Tbsp milk or cream

How to Make It

Preheat the oven to 350˚F. Pat the beef dry with paper towel and season with salt. Heat an ovenproof skillet over medium-high heat, add a generous drizzle of oil and brown the roast on all sides. Meanwhile, combine the garlic, thyme and pepper in a small bowl.

Turn off the heat and brush the meat all over with mustard; sprinkle with the spice mixture. Scatter the tomatoes around the meat in the pan, and drizzle with a little more oil. Roast in the oven for 20 minutes, or until the internal temperature reads 145˚F. As the meat rests (for 10 minutes), stir together the mayonnaise, blue cheese and cream, mashing the blue cheese into the mixture with a fork, and serve with the sliced beef and tomatoes. 

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