Lemon-Thyme Tenderloin With Roasted Vegetables

By á-174942

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

Details

Servings 8

Preparation

Step 1

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