Florida Recipes

Citrus-Herb Tenderloin With Roasted Peppers & Onions

Prep Time: 20 minutes
Cooking Time: 1 1/4 hours


4 lb. well-trimmed beef tenderloin roast
2 large red bell peppers, cut into 1-inch wedges
2 large yellow bell peppers, cut into 1-inch wedges
2 large onions, cut lengthwise into 1/2-inch wedges
1 tsp. olive oil

Seasoning:
2 TBS. lemon peel, grated
2 TBS. olive oil
2 tsp. dried thyme leaves
1 1/2 tsp. salt
1 tsp. coarse grind black pepper 

STEP 1: Heat oven (see Roasting Timetable for temperature). Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching bone or fat.
 

STEP 2: Season beef before roasting as desired. Do not add water or cover roast. Roast according to Roasting Timetable above.
 
 
STEP 3: Remove roast when thermometer registers 135-140°F (medium rare) or 150-155°F (medium). This is 5 to 10°F below final desired doneness. Tent roast loosely with aluminum foil. Let stand 15 minutes.
 

STEP 4: Roast temperature will continue to rise about 5 to 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and Enjoy!

  

Heat oven to 425 degrees. Combine seasoning ingredients, reserve 2 teaspoons for vegetables. Press remaining seasoning evenly into surface of beef roast. Prepare roast as directed in Four Easy Steps (see above). Roast in 425 degree oven approximately 50 to 60 minutes for medium rare to medium.

Meanwhile toss remaining ingredients with reserved
seasoning. Spread in 15 x 10-inch jelly roll pan.
Approximately 1 hour before serving, place in oven.
Remove roast when thermometer registers 135 degrees for medium rare, 145 degrees for medium. Tent and let stand as directed in Four Easy Steps (see above). Roast vegetables 15 minutes longer or until tender and lightly browned. Carve roast into slices; serve with vegetables.
Makes 8 to 12 servings.

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Florida Key Lime Pie

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans low-fat sweetened condensed milk
3/4 cup key lime juice
1 teaspoon fresh grated lime zest
1/4 teaspoon salt
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
 Directions   
1 To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
2 To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
3 Before serving, discard liquid that has drained from topping. Spread topping over pie.

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