4 beef ribeye filets, cut 1-in. thick (about 4-6 oz. each) 2 c. red and yellow grape or cherry tomatoes, cut in half 2 tsp. olive oil 1 tsp. dried thyme leaves 2 cloves garlic, minced 1/4 tsp. salt 1-1/2 tsp. lemon pepper
What to do:
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 30-35 min. 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 10-14 min. for medium rare to medium doneness, turning occasionally. Remove to platter; season with salt, as desired. 3. Serve filets with tomatoes.
