Lemon-Pepper Ribeye Filets with Roasted Tomatoes

• 45 min
• 4 SERVINGS
• 210 Cal
• 25 g Protein

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

Cooking:

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 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.
3. Serve filets with tomatoes.