Tenderloin & Garlic-Roasted Vegetables
Cut: Tenderloin Roast
Preparation Time: 10 Minutes
Cook Time: 60-70 minutes |
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Main Ingredients:
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
2 tablespoons grated Parmesan cheese
Directions:
- Heat oven to 425°F. Combine Italian seasoning and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145°F for medium rare; 160°F for medium.) Carve roast; sprinkle with cheese. Season with salt. Serve with Garlic Roasted Vegetables.
Recipe Notes:
Nutrition information per serving (1/8 of recipe): 87 calories; 4 g fat (1 g saturated fat; 3 g monounsaturated fat); 2 mg cholesterol; 54 mg sodium; 10 g carbohydrate; 2.7 g fiber; 3 g protein; 0.4 mg niacin; 0.2 mg vitamin B6; 0.1 mcg vitamin B12; 0.9 mg iron; 1.3 mcg selenium; 0.3 mg zinc. Nutrition information per serving (1/10 of recipe): 70 calories; 3 g fat (1 g saturated fat; 2 g monounsaturated fat); 2 mg cholesterol; 43 mg sodium; 8 g carbohydrate; 2.2 g fiber; 3 g protein; 0.3 mg niacin; 0.1 mg vitamin B6; 0.1 mcg vitamin B12; 0.7 mg iron; 1.0 mcg selenium; 0.3 mg zinc.
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