Beef Tenderloin with Roasted Vegetables

by the Editors of Easy Home Cooking Magazine

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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>  19 August 2008.

Beef Tenderloin with Roasted Vegetables Photo
Beef Tenderloin with Roasted Vegetables
Yield: Makes 10 servings
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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