Roasted Beef Tenderloin (Sığır Filetosu)
Tenderloin is the tenderest cut of beef. It literally melts in your mouth. I experimented with a small piece (enough for two people) of meat but if you are cooking for a large party, just increase the ingredient amount accordingly. It was plenty for my husband and I. The potatoes and peppers accompanied it very well. I like my meat cooked well so I cooked it well but I know that many people prefer to have a pink hue in the middle. The cooking time can be adjusted to attain that. You may use leftovers for sandwiches and eat it along a side of plain yogurt. Enjoy! 1 lb beef tenderloin 1 tbsp olive oil 2 tbsp white vinegar 1 tsp salt 1 tsp ground black pepper 2 tsp red crushed pepper 1 tsp dried mint For Searing: 2 tbsp olive oil Mix all ingredients and rub on the tenderloin. Refrigerate over night. Heat the 2 tbsp olive oil in a non-stick pan. Place the tenderloin and braise 3-4 minutes on each side. Heat oven to 400º F. Place the pan with the tenderl...