Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes

Main Ingredient: Black Canyon® Angus Ribeye
Servings: 4 servings



4 Black Canyon® Angus 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 leaves
2 cloves garlic, minced
1/4 teaspoon salt
1-1/2 teaspoons lemon pepper


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 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.

Nutritional Information

Nutrition information per serving: 205 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 270 mg sodium; 4 g carbohydrate; 1.0 g fiber; 25 g protein; 5.5 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 2.9 mg iron; 29.6 mcg selenium; 6.3 mg zinc; 5.5 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.