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Beef Tenderloin with Roasted Vegetables

I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! —Janet Tucker, Bellevue, Ohio

10 ServingsPrep: 20 min. + marinating Bake: 1 hour + standing

Ingredients

1 beef tenderloin roast (3 pounds)
3/4 cup dry white wine or beef broth
3/4 cup reduced-sodium soy sauce
4 teaspoons minced fresh rosemary
4 teaspoons Dijon mustard
1-1/2 teaspoons ground mustard
3 garlic cloves, peeled and sliced
1 pound Yukon Gold potatoes, cut into 1-inch wedges
1 pound brussels sprouts, halved
1 pound fresh baby carrots

Directions

Place tenderloin in a large resealable plastic bag. Combine the wine,
soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour
half of the marinade over tenderloin; seal bag and turn to coat.
Refrigerate for 4-12 hours, turning several times. Cover and
refrigerate remaining marinade.
Place the potatoes, brussels sprouts and carrots in a greased 13-in.
x 9-in. baking dish; add reserved marinade and toss to coat. Cover
and bake at 425° for 30 minutes; stir.
Drain and discard marinade from tenderloin. Place tenderloin over
vegetables. Bake, uncovered, for 30-45 minutes or until meat reaches

2 of 2

Beef Tenderloin with Roasted Vegetables (continued)

Directions (continued)

desired doneness (for medium-rare, a meat thermometer should read
145°; medium, 160°; well-done, 170°).
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. Yield: 8-10 servings.

Nutrition Facts: 1 serving equals 283 calories, 8 g fat (3 g saturated fat), 60 mg cholesterol, 627 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.