Lemon-Thyme Tenderloin With Roasted Vegetables

Lemon-Thyme Tenderloin With Roasted Vegetables
Lemon-Thyme Tenderloin With Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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 freshly-ground black pepper

  • 1

    beef tenderloin roast - (4 lbs) trimmed

  • 1

    small red bell pepper cut 1" wedges

  • 1

    small yellow bell pepper cut 1" wedges

  • 8

    green onions cut 2" pieces

  • 2

    yellow squash cut 1" pieces

Directions

Heat oven to 425 degrees. 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. 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 degrees for medium-rare or 145 degrees for medium doneness. Transfer roast to a cutting board. Let rest 5 minutes before slicing. This recipe yields 8 servings. Carbohydrates: 4 grams Net Carbs: 2.5 grams Fiber: 1.5 grams Protein: 42 grams Fat: 54.5 grams Calories: 682

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