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Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes

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Servings: Makes 4 servings

Cook Time: 45 minutes

Prep Time: 10 minutes


4 rib eye steaks ( about 6 oz each)
2 cups red and yellow grape or cherry tomatoes, cut in half
2 teaspoons olive oil
1 teaspoon dried thyme leaf
2 whole garlic cloves, minced
1/4 teaspoon salt
1 1/2 tablespoons lemon black pepper


Heat oven to 400degreesF. 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 400degreesF oven 30 to 35 minutes or until skins are wrinkled and begin to brown.
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.
Serve filets with tomatoes
Photo and Recipe Courtesy of The Beef Checkoff

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4 servings
Base Nutrients
Calories 522 kcal (26%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 14 g (70%)
Cholesterol 215 mg (71%)
Sodium 310 mg (12%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 4 g (16%)
Protein 73 g (121%)
Vitamin A 14 IU (0%)
Vitamin C 10 mg (16%)
Calcium 60 mg (1%)
Iron 11 mg (18%)

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