Beef Tenderloin With Roasted Vegetables

Beef Tenderloin With Roasted Vegetables

Serves: 10
 
 
Beef Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Beef Tenderloin With Roasted Vegetables, you'll need:
  • 3 lb beef tenderloin well trimmed
  • 1/2 cup chardonnay = (or other dry white wine)
  • 1/2 cup reduced-sodium soy sauce
  • 2 garlic cloves sliced
  • 1 tbsp fresh rosemary
  • 1 tbsp Dijon mustard
  • 1 tsp dry mustard
  • 1 lb small red or white potatoes cut
  • 1" pieces
  • 1 lb Brussels sprouts
  • 12 oz baby carrots

Method

  • Place tenderloin in resalable plastic food storage bag
  • Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl
  • Pour over tenderloin
  • Seal bag; turn bag to coat
  • Marinate in refrigerator 4 to 12 hours, turning several times
  • Preheat oven to 425 degrees
  • Spray 13- by 9-inch baking pan with nonstick cooking spray
  • Place potatoes, brussels sprouts and carrots in pan
  • Remove tenderloin from marinade
  • Pour marinade over vegetables; toss to coat well
  • Cover vegetables with foil
  • Bake 30 minutes; stir
  • Place tenderloin on vegetables
  • Bake 45 minutes for medium or until internal temperature reaches 145 degrees when tested with meat thermometer inserted into the thickest part of roast
  • Transfer roast to cutting board; cover with foil
  • Let stand 10 to 15 minutes before carving
  • Internal temperature will continue to rise 5 to 10 degrees during stand time
  • Stir vegetables; test for doneness and continue to bake if not tender
  • Slice tenderloin; arrange on serving platter with roasted vegetables
  • Garnish with fresh rosemary, if desired.
Nutritional Facts (Per Serving)
Calories 326, Calories from fat 26%, Total Fat 10 g, Saturated Fat 3 g, Protein 34 g, Carbohydrates 24 g, Cholesterol 71 mg, Sodium 546 mg, Dietary Fiber 1 g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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