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Beef Tenderloin with Roasted Vegetables (recipes)


Beef Tenderloin with Roasted Vegetables

Yield: Makes 10 servings

This flavorful dish, perfect for the meat and potato lover, packs an impressive punch of essential nutrients. It can' t be beat as a source of vitamin A, vitamin C, vitamin B12, iron and phosphorous.





Ingredients:



1beef tenderloin roast (about 3 pounds), trimmed of fat

1/2cup chardonnay or other dry white wine

1/2cup reduced-sodium soy sauce

2cloves garlic, sliced

1tablespoon fresh rosemary

1tablespoon Dijon mustard

1teaspoon dry mustard

1pound small red or white potatoes, cut into 1-inch pieces

1pound brussels sprouts

1package (12 ounces) baby carrots









Preparation:





1.Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.2.Preheat oven to 425°F. Spray 13X9-inch baking pan with nonstick cooking spray. Place potatoes, brussels sprouts and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat well. Cover vegetables with foil; roast 30 minutes. Stir. 3.Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.4.Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.5.Stir vegetables; continue baking if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.









Nutritional Information:







Serving Size: 1/10 of total recipe (without gravy)







Sodium

546 mg







Protein

34 g







Fiber









Carbohydrate

24 g







Cholesterol

71 mg







Saturated Fat

3 g







Total Fat

10 g







Calories from Fat

26 %







Calories

326









Dietary Exchange:







Starch

1







Meat

4







Vegetable

1-1/2