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MAIN: Beef Tenderloin with Roasted Veg




Source of Recipe


awsum34


Recipe Introduction


servings 10
points 7



List of Ingredients




1 beef tenderloin roast (about 3 pounds), well trimmed
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
Fresh rosemary, for garnish (optional)

Recipe



Place tenderloin in large resealable plastic food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over tenderloin. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.

Preheat oven to 425°F. Spray 13×9-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. Roast, uncovered, 35 to 45 minutes or until internal temperature of tenderloin reaches 135°F for medium rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.

Transfer tenderloin to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5° to 10°F 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.





Nutrients per Serving
Calories 326
Calories from Fat 26 %
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 71 mg
Carbohydrate 24 g
Fiber
Protein 34 g
Sodium 546 mg