Cumin-Crusted Beef Tenderloin with Roasted Bell Peppers
Tender beef tenderloin coated in toasted cumin and coriander, served with charred bell peppers and garlic. This american-inspired grilling (dairy-free, gluten-free) ready in about 50 minutes pairs beef tenderloin, bell peppers, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs beef tenderloin
- 4 large bell peppers
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp olive oil
- 6 garlic cloves
- 1 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1.25 lbs beef tenderloin dry with paper towels. Combine 1.5 tsp ground cumin, 1 tsp ground coriander, and 1 tsp sea salt in a small bowl.
- Step 2: Rub 3 tbsp olive oil over beef, then press the spice mixture evenly onto all sides. Let rest at room temperature for 20 minutes.
- Step 3: Slice 4 large bell peppers into 1-inch strips and place on a baking sheet with 6 minced garlic cloves. Drizzle with 1 tbsp olive oil and season with salt. Roast at 425°F (220°C) for 15 minutes while beef rests.
- Step 4: Sear beef in a hot skillet with remaining 2 tbsp olive oil for 2 minutes per side. Transfer to a cutting board and rest 10 minutes before slicing. Serve with roasted peppers and garlic.
Frequently asked questions
How long does Cumin-Crusted Beef Tenderloin with Roasted Bell Peppers take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Crusted Beef Tenderloin with Roasted Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tenderloin from drying out.
Can I substitute ingredients in Cumin-Crusted Beef Tenderloin with Roasted Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Crusted Beef Tenderloin with Roasted Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Crusted Beef Tenderloin with Roasted Bell Peppers dairy-free?
Yes — this recipe is tagged dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
