Lemon-Pepper Ribeye Filets with Roasted Tomatoes

Name: Lemon-Pepper Ribeye Filets with Roasted Tomatoes
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Ribeye Filet; grape tomatoes; olive oil; dried thyme leaves; garlic; salt; lemon pepper

45

Minutes

4

Servings

7

Ingredients

Cook Mode

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

Preparation

Step 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.
Step 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.
Step 3

Serve filets with tomatoes.

Nutrition Information

Nutrition information per serving: 205 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 70 mg Cholesterol; 270 mg Sodium; 4 g Total Carbohydrate; 1 g Dietary Fiber; 25 g Protein; 2.9 mg Iron; 5.5 mg NE Niacin; 0.6 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 6.3 mg Zinc; 29.6 mcg Selenium; 5.5 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Filed Under:

Steaks

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