Lemon-Thyme Tenderloin With Roasted Vegetables
By á-174942
Rate this recipe
0/5
(0 Votes)
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
You'll also love
- Blackened Beef Brisket 0/5 (0 Votes)
- Cauliflower Custard 0/5 (0 Votes)
- Olive Coleslaw 5/5 (1 Votes)
- Coconut Toffee Crisps 0/5 (0 Votes)
- Lemon Crumb Pie 0/5 (0 Votes)
Review this recipe