Hungry after a hard day’s work? This hearty recipe combines tender, juicy beef with the delicious flavors of potatoes, Brussels sprouts and baby carrots for a filling entrée your family is sure to love!
Source URL: https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-tenderloin-roasted-vegetables/
Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard, and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.
Preheat oven to 425°F. Spray 13 x 9-inch baking pan with nonstick cooking spray. Place potatoes, Brussels sprouts, and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat. Cover vegetables with foil; roast 30 minutes. Stir.
Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.
Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.
Stir vegetables; continue roasting if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.
Yield: 10 servings. Serving size: 1/10 of total recipe (without gravy).
Nutrition Facts Per Serving:
Calories: 326, Carbohydrates: 24 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 546 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1 1/2 Vegetable, 4 Meat.
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