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Ingredientes
- 3 lb beef tenderloin well trimmed
- 1/2 c. chardonnay (or possibly other dry white wine)
- 1/2 c. reduced-sodium soy sauce
- 2 x garlic cloves sliced
- 1 Tbsp. fresh rosemary
- 1 Tbsp. Dijon mustard
- 1 tsp dry mustard
- 1 lb small red or possibly white potatoes cut 1" pcs
- 1 lb Brussels sprouts
- 12 ounce baby carrots
Direcciones
- Place tenderloin in resealable plastic food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over tenderloin. Seal bag; turn bag to coat. Marinate in refrigerator 4 to 12 hrs, turning several times.
- Preheat oven to 425 degrees. Spray 13- by 9-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 min; stir.
- Place tenderloin on vegetables. Bake 45 min for medium or possibly till internal temperature reaches 145 degrees when tested with meat thermometer inserted into the thickest part of roast.
- Transfer roast to cutting board; cover with foil. Let stand 10 to 15 min before carving. Internal temperature will continue to rise 5 - 10 degrees 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 you like.
- This recipe yields 10 servings.
- Comments: This flavorful dish, perfect for the meat and potato lover, packs an impressive punch of essential nutrients. It cannot be beat as a source of vitamin A, vitamin C, vitamin B12, iron and phosphorous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 10 servings | |
| Calories 337 | |
| Calories from Fat 135 | 40% |
| Total Fat 14.98g | 19% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 853mg | 36% |
| Potassium 734mg | 21% |
| Total Carbs 8.22g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.87g | 2% |
| Protein 38.95g | 62% |
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