2006 Beef Tenderloin with Roasted Vegetables

By boandozzy

1 serving equals 283 calories, 8 g fat (3 g saturated fat), 60 mg cholesterol, 627 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.

Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Originally published as Beef Tenderloin with Roasted Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p62

Ingredients

• 1 beef tenderloin roast (3 pounds)
• 3/4 cup dry white wine or beef broth
• 3/4 cup reduced-sodium soy sauce
• 4 teaspoons minced fresh rosemary
• 4 teaspoons Dijon mustard
• 1-1/2 teaspoons ground mustard
• 3 garlic cloves, peeled and sliced
• 1 pound Yukon Gold potatoes, cut into 1-inch wedges
• 1 pound brussels sprouts, halved
• 1 pound fresh baby carrots

Details

Servings 10
Preparation time 20mins
Cooking time 80mins
Adapted from tasteofhome.com

Preparation

Step 1

Place tenderloin in a large resealable plastic bag. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin; seal bag and turn to coat. Refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.

Place the potatoes, brussels sprouts and carrots in a greased 13-in. x 9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 30 minutes; stir.

Drain and discard marinade from tenderloin. Place tenderloin over vegetables. Bake, uncovered, for 30-45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables. Yield: 8-10 servings.