Roasted Tenderloin of Beef with Roasted Tomatoes

This is supposed to be Tyler Florence's version of turf and surf. The turf is this lovely thick cut filet mignon steak and the surf is his ultimate spicy crab salad. Unfortunately, I can't find lump crabmeat here, or when I do find it, it costs a fortune. So, turf with no surf. I imagine that the ultimate crab salad would have been delightful, but this steak was mighty fine without it.

This is pure genius. I would have never, ever thought of roasting the tomatoes with the beef. Or, of even serving roasted tomatoes with a steak, but this is why Tyler gets the big bucks and I am a lowly special ed teacher. I can't step out of the meat and potatoes box without someone to hold my hand. Hold my hand, Tyler.

Roasted Tenderloin of Beef (without the Spicy Crab Salad)
Serves 4

4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total)
Kosher salt and freshly ground black pepper
1 pint vine-ripened red cherry tomatoes, washed and dried

Preheat the oven to 400 degrees F.

Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)

This tasty Tyler dish will be my entry for this week's Tyler Florence Fridays.