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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. grated lemon peel
- 2 tsp dry thyme leaves
- 1 tsp dry marjoram
- 1 1/2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 x beef tenderloin roast - (4 lbs) trimmed
- 1 sm red bell pepper cut 1" wedges
- 1 sm yellow bell pepper cut 1" wedges
- 8 x green onions cut 2" pcs
- 2 x yellow squash cut 1" pcs
Direcciones
- Heat oven to 425 degrees. Combine lemon oil, thyme, marjoram, salt and pepper in a bowl; rub half the mix over tenderloin and toss remaining mix with the vegetables to coat.
- Place beef in a large roasting pan. Roast 40 min. Add in vegetables to pan. Continue cooking till an instant read (or possibly meat) thermometer inserted in tenderloin registers 135 degrees for medium-rare or possibly 145 degrees for medium doneness.
- Transfer roast to a cutting board. Let rest 5 min before slicing.
- This recipe yields 8 servings.
- Description: "Sweet bell peppers and green onions surround lemon-and-thyme-seasoned beef tenderloin in this elegant entree."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 8 servings | |
| Calories 61 | |
| Calories from Fat 46 | 75% |
| Total Fat 5.23g | 7% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 440mg | 18% |
| Potassium 185mg | 5% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.75g | 1% |
| Protein 0.96g | 2% |
