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Time: 45 Minutes

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!

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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

    • Quick Facts

  • 45 Minutes
  • 4 Servings
  • 205kcal Calories
  • 25g Protein

    • Cooking

    1. 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.
    2. 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.
    3. Serve filets with tomatoes.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 205kcal 10g 70mg 4g 25g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 5g Monounsaturated Fat; Carbohydrates; Fiber; 5.5mg NE Niacin; 0.6mg Vitamin B6; 2.8mcg Vitamin B12; 2.9mg Iron; 29.6mcg Selenium; Zinc; 5.5mg Choline;

    Courtesy of BeefItsWhatsForDinner.com