Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes : The Marbled Meat Club


Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes

Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes


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 leaves

2 cloves garlic, minced

1/4 teaspoon salt

1-1/2 teaspoons lemon pepper

No. Servings:

4 servings

Cooking time:

40 to 45 minutes


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.

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.

We want to know your opinion