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

The rich flavor of beef Ribeye Filets meets the goodness of roasted tomatoes. It doesn't get much more delicious!

Cook Time: 45 Minutes

Servings: 4

Ingredients: 7

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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

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

205 Calories

0 %*

3g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

2.9 mg IRON

0 %DV

6.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.