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
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.
Provided by frozenmargarita
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 1072.9, Fat 65.3, SaturatedFat 28.5, Cholesterol 238.9, Sodium 136.3, Carbohydrate 21.9, Sugar 12.7, Protein 45.1
FRESH-HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS
The perfect comfort Sunday meal to enjoy on a cold winter day.
Provided by Marilena Leavitt
Categories Main Course
Time 1h
Yield serves 6-8
Number Of Ingredients 16
Steps:
- For the tenderloin:
- Preheat oven to 375°F.
- Dry well the beef tenderloin with paper towels and rub it with 1 TBSP. of extra virgin olive oil. Sprinkle generously with sea salt and pepper.
- Heat one large nonstick skillet over high heat (the size should be large enough to hold the tenderloin.) Add the beef tenderloin and brown on all sides, about 4-5 minutes. Remove from the skillet and place in a roasting pan.
- In a small bowl, mix 3 tablespoons of olive oil, the minced garlic, one tablespoon each of thyme and rosemary. Coat the top and the sides of the tenderloin evenly with Dijon mustard. Then rub the herb mixture on evenly.
- Put on the middle rack in the oven and roast for about 45 minutes. The meat thermometer inserted into the center of the tenderloin should register 125°F for medium-rare. If you prefer it medium-done, cook it a little longer until the temperature registers at 135°F. (An instant-read thermometer (like thermapen) makes this easy.)
- Transfer the tenderloin to a serving platter, cover loosely with foil and let it stand for at least 10 minutes. To serve, slice it thinly, sprinkle with the remaining ½ tablespoon each of thyme and rosemary and serve with balsamic roasted onions on the side.
- For the balsamic onions:
- Position the oven rack in the center of the oven. Preheat to 450°F. Line a large baking sheet with heavy-duty foil.
- Peel and cut the red onions through root end into ¾-inch-thick wedges. Place in a medium bowl and toss with the olive oil. Arrange onions, cut side down, on the baking sheet. Sprinkle generously with salt and pepper. Roast until nice and brown, turning once, about 45 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the sugar and stir until it dissolves. Remove from the heat and add the balsamic vinegar. Return to the heat and simmer until mixture thickens slightly, about 2 minutes. (The balsamic glaze can be made 1 day ahead).
- To serve, arrange the onions on a platter. Drizzle the glaze over the onions and sprinkle with the minced parsley.
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