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Beef Tenderloin with Roasted Vegetables
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Publications International, Ltd., the Editors of. "Beef Tenderloin with Roasted Vegetables." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/beef-tenderloin-with-roasted-vegetables-a-recipe.htm> 08 January 2009.
Beef Tenderloin with Roasted Vegetables
Yield: Makes 10 servings
This flavorful dish, perfect for the meat and potato lover, packs an impressive punch of essential nutrients. It can't be beat as a source of vitamin A, vitamin C, vitamin B12, iron and phosphorous.
Ingredients:
1
beef tenderloin roast (about 3 pounds), trimmed of fat
1/2
cup chardonnay or other dry white wine
1/2
cup reduced-sodium soy sauce
2
cloves garlic, sliced
1
tablespoon fresh rosemary
1
tablespoon Dijon mustard
1
teaspoon dry mustard
1
pound small red or white potatoes, cut into 1-inch pieces
1
pound brussels sprouts
1
package (12 ounces) baby carrots
Preparation:
1.
Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.
2.
Preheat oven to 425°F. Spray 13X9-inch baking pan with nonstick cooking spray. Place potatoes, brussels sprouts and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat well. Cover vegetables with foil; roast 30 minutes. Stir.
3.
Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.
4.
Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.
5.
Stir vegetables; continue baking if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.
Nutritional Information:
| Serving Size: 1/10 of total recipe (without gravy) | |
| Sodium | 546 mg |
| Protein | 34 g |
| Fiber | <1 g |
| Carbohydrate | 24 g |
| Cholesterol | 71 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 26 % |
| Calories | 326 |
Dietary Exchange:
| Starch | 1 |
| Meat | 4 |
| Vegetable | 1-1/2 |
This recipe appears in: Beef
