Print This Page - Close Window After Printing

Beef Tenderloin with Roasted Vegetables

1 beef tenderloin roast (about 3 pounds), well trimmed 
1/2 cup chardonnay or other dry white wine 
1/2 cup reduced-sodium soy sauce 
2 cloves garlic, sliced 
1 tablespoon fresh rosemary 
1 tablespoon Dijon mustard 
1 teaspoon dry mustard 
1 pound small red or white potatoes, cut into 1-inch pieces 
1 pound Brussels sprouts 
1 package (12 ounces) baby carrots 
Fresh rosemary, for garnish (optional) 

Place tenderloin in large re-sealable plastic food storage bag
Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl
Pour over tenderloin. Seal bag; turn to coat
Marinate in refrigerator 4 to 12 hours, turning several times
Preheat oven to 425F. Spray 139-inch baking pan with nonstick cooking spray
Place potatoes, Brussels sprouts and carrots in pan
Remove tenderloin from marinade. Pour marinade over vegetables; toss to coat well
Cover vegetables with foil. Bake 30 minutes; stir
Place tenderloin on vegetables
Roast, uncovered, 35 to 45 minutes or until internal temperature of tenderloin reaches 135F for medium rare to 150F for medium when tested with meat thermometer inserted into thickest part of tenderloin
Transfer tenderloin to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5 to 10F during stand time.) 
Stir vegetables; test for doneness and continue to bake if not tender
Slice tenderloin; arrange on serving platter with roasted vegetables
Garnish with fresh rosemary, if desired

Food exchange per serving 1 Starch 1-1/2 Vegetable 4 Meat
Calories 326 Calories from Fat 26 % Total Fat 10 g Saturated Fat 3 g 
Cholesterol 71 mg Carbohydrate 24 g Fiber <1 g Protein 34 g Sodium 546 mg

Courtesy Diabetic Cooking

Serves 10