Spring Vegetables With Roasted Beef Tenderloin Recipes

BEEF TENDERLOIN WITH ROASTED VEGETABLES

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.

SPRING VEGETABLES WITH ROASTED BEEF TENDERLOIN

Steps:

• 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.
• Preheat oven to 400°F.
• 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.
• 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.

BEEF TENDERLOIN WITH SPRING VEGETABLES

Steps:

• For Beef:
• Combine beef stock and chicken stock in medium saucepan. Boil until reduced to 3/4 cup, about 20 minutes. Set aside.
• Cook carrots in large saucepan of boiling salted water 3 minutes. Using slotted spoon, transfer carrots to strainer and rinse under cold water. Add beans to boiling water; cook 1 minute. Transfer to strainer with carrots and rinse under cold water. Drain well. Arrange carrots, beans, bell pepper, mushrooms, asparagus and zucchini in single layer on large baking sheet. (Stock and vegetables can be prepared 4 hours ahead. Cover stock and vegetables separately and refrigerate.)
• Preheat broiler. Sprinkle steaks with salt and pepper. Heat 2 tablespoons olive 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 plate; tent with aluminum foil to keep warm. Add dry red wine to same skillet. Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes. Add reduced stock and bring to boil. Remove from heat. Add chilled butter a few pieces at a time and whisk just until melted. Season sauce to taste with salt and pepper.
• Meanwhile, brush vegetables lightly with olive oil. Broil vegetables until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.
• Spoon Champ onto 4 plates. Place steaks atop Champ. Arrange vegetables decoratively around Champ. Arrange vegetables decoratively around Champ. Spoon sauce over vegetables and serve.