BEEF TENDERLOIN WITH ROASTED VEGETABLES
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , 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.
Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
WARM SPRING VEGETABLES
This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast
Provided by James Martin
Categories Side dish
Time 23m
Number Of Ingredients 7
Steps:
- Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
- Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.
Nutrition Facts : Calories 63 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
FILET MIGNON ROAST WITH ROASTED WINTER VEGETABLES
Provided by Food Network
Categories main-dish
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving.
- Preheat the oven to 500 degrees F.
- Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.
BEEF TENDERLOIN WITH SAUTEED VEGETABLES
This is the most elegant, tender beef. It's made the classic French way-so easy! -cleo gonske, redding, California
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. Tuck thin tail end of tenderloin under; tie beef at 2-in. intervals with kitchen string. Sprinkle with salt and pepper., Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove tenderloin from oven; tent with foil. Let stand 15 minutes before slicing., In a large skillet, heat butter over medium-high heat. Add carrots; cook and stir 5 minutes. Add celery, salt and pepper; cook and stir 5-7 minutes longer or until vegetables are crisp-tender. Stir in artichokes., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, mustard and cayenne until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in lemon juice., Transfer sauce to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. Serve with beef and vegetables.
Nutrition Facts : Calories 526 calories, Fat 33g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 910mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.
SPRING VEGETABLES WITH ROASTED BEEF TENDERLOIN
Steps:
- 1. Combine wine or vinegar and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes. 2. Preheat oven to 400°F. 3. Heat an ovenproof, medium sauté pan over medium-high heat. Add olive oil to lightly coat pan bottom. Season each filet with salt, pepper, and herbs. Add filets to the pan and sear on one side for 2 minutes. Turn and place pan in the oven to complete cooking, about 8 minutes for medium-rare. 4. Remove filets from oven, slice each one horizontally into four round medallions, and place on individual serving plates. Arrange 1/2-cup vegetables on each plate. Drizzle 1 tablespoon wine reduction over each serving of beef and vegetables.
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