Lemon-Pepper Ribeye Filets with Roasted Tomatoes
The rich flavor of beef Ribeye Filets meets the goodness of roasted tomatoes. It doesn't get much more delicious!
-
45
min -
4
SERVINGS -
210
Cal -
25 g
Protein
Ingredients & Cooking
Ingredients:
- 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
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1-1/2 teaspoons lemon pepper
Cooking:
- 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.
- Meanwhile, press lemon pepper evenly onto beef Ribeye 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.
- Serve filets with tomatoes.
Safe Handling Tips
Nutrition Information
Butcher Counter
Ribeye Filet Rib Primal
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The rich flavor of beef Ribeye Filets meets the goodness of roasted tomatoes. It doesn't get much more delicious!
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