Roasted Tenderloin Of Beef With Spicy Crab Salad Recipes

ROASTED BEEF TENDERLOIN AND KING CRAB LEGS RECIPE - (4/5)

Steps:

• Fold the tapered end of the tenderloin underneath it and tie with kitchen string. If desired, marinate for 1 - 3 hours. Mix together all ingredients for the herb crust. Discard the marinade and remove the meat. Rub the herb crust mixture all over. Set aside for 20 minutes. Preheat oven to 400. Place crab legs in a large baking pan and add 1/2 inch of water. Cover with foil. In a large skillet, heat a little olive oil. Place the tenderloin in the skillet and sear on all sides. Transfer to oven to finish cooking, roasting until medium rare, about 30 more minutes. Place the covered crab legs in the oven at the same time. After 15 minutes, uncover the crab legs and brushe with melted butter. Cover again and cook 15 minutes more. Let the tenderloin rest before slicing. Serve with crab legs and melted butter for dipping on the side.

ROASTED TENDERLOIN AND CHERRY TOMATOES WITH SPICY CRAB SALAD

Steps:

• 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. Serve hot.
• Stir the crabmeat with the mayonnaise, chili paste, cilantro, and lime juice in a bowl, and season with salt and pepper.
• Yield: 4 servings