Tenderloin & Garlic-Roasted Vegetables
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 1 hr 30 min
Yield: 8 servings
Ingredients
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)
1 tsp dried Italian seasoning
1/2 tsp cracked black pepper
2 Tbs grated Parmesan cheese
Garlic-Roasted Vegetables:
1 large bulb garlic
3 medium potatoes, quartered
4 small onions, halved
6 plum tomatoes, halved
2 medium zucchini, sliced (3/4-inch)
2 Tbs olive oil
1 tsp dried Italian seasoning
1/2 tsp cracked black pepper
1/4 cup grated Parmesan cheese
Directions
Heat oven to 425°F. Combine Italian seasoning and pepper; press
onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water
or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for
medium doneness.
Remove roast when meat thermometer registers 135°F for medium
rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue
to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve
roast; sprinkle with cheese. Season with salt. Serve with vegetables.
Makes 8 to 10 servings.
Garlic-Roasted Vegetables:
Cut off top of garlic bulb, cutting through tip of each clove; wrap
bulb in foil. Combine remaining ingredients except cheese in large bowl; toss. Place garlic,
potatoes and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes
and zucchini to pan; roast 15 minutes or until vegetables are tender. Squeeze garlic pulp over
vegetables; mix. Sprinkle with cheese and salt.
Nutrition facts
Serving Size 1 serving
Calories 704
Calories from Fat 442 (63%)
% Daily Value*
74%Total Fat 48g
93%Saturated
Fat 18.6g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 20.9g
49%Cholesterol 147mg
7%Sodium 169mg
35%Potassium 1221mg
8%Total
Carbohydrate 23g
12%Dietary
Fiber 3g
Sugars 5g
Sugar Alcohols 0g
88%Protein 44g