Beef Tenderloin With Roasted Vegetables

By T_Daniels04

Ingredients

• 3 pounds 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 tablespoon fresh rosemary
• 1 tablespoon Dijon mustard
• 1 teaspoon dry mustard
• 1 pound small red or white potatoes cut 1" pieces
• 1 pound Brussels sprouts
• 12 ounces baby carrots

Details

Servings 10

Preparation

Step 1

Place tenderloin in 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 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.

This recipe yields 10 servings.

Exchanges Per Serving: 1 Starch, 4 Meat, 1 1/2 Vegetable.

Nutrition Facts: 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.