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Lemon-Thyme Tenderloin W/Roasted Vegetables

Source of Recipe

Internet


List of Ingredients

3 tablespoons olive oil
2 tablespoons grated lemon peel
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1 1/2 teaspoons salt
1 teaspoon pepper
1 beef tenderloin roast (4 pounds), trimmed
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces
2 yellow squash, cut into 1-inch pieces



Recipe

1. Heat oven to 425°F. Combine lemon oil, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

2. Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135° F for medium rare or 145° F for medium doneness.

3. Transfer roast to a cutting board. Let rest 5 minutes before slicing.


SERVES 8


Carbohydrates: 4 grams

Net Carbs: 2.5 grams

Fiber: 1.5 grams

Protein: 42 grams

Fat: 54.5 grams

Calories: 682