Beef Tenderloin With Roasted Vegetables
Serves: 10
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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