dish
Pepper-Crusted Beef Tenderloin with Roasted Vegetables

4
Serves
315
Calories
15
Nutrients
14
Vitamins

Ingredients

4 small red skinned potatoes , halved
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
1 pound beef tenderloin

Cooking Instructions

1. Preheat the oven to 425ºF.

2. In a mixing bowl, toss the potatoes, carrots and parsnips together with the olive oil, rosemary, salt and pepper. Transfer the vegetables to a shallow roasting pan and roast them in the oven for 10 minutes.

3. Season the beef with salt and a generous amount of pepper. Remove the vegetables from the oven and place the beef on top of them in the roasting pan. Return the pan to the oven and roast the vegetables and beef for 15 minutes.

4. Turn the temperature down to 350ºF and continue roasting for an additional 15 minutes or until the vegetables are tender and the beef is cooked to the desired doneness. (To check for doneness, insert a meat thermometer into the thickest part of the roast. It should read 135º for medium rare.)

5. Let the tenderloin rest for 10 minutes before slicing. Serve a few slices of the beef with a large spoonful of the vegetables.

Serving Size: 2 or 3 slices of beef with vegetables

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
315
Protein
23 g
Total Carbohydrate
27 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Insoluble Fiber
0 g
Sugar
4 g
Total Fat
13 g
Saturated Fat
3 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
58 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
29 %
Percent Calories from Carbohydrate
34 %
Percent Calories from Fat
37 %
Vitamin A
1014 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
7 mg
Vitamin B6
1 mg
Vitamin B12
3 mcg
Biotin
0 mcg
Vitamin C
31 mg
Vitamin D
0 IU
Folate
72 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
57 mg
Iron
6 mg
Phosphorus
400 mg
Potassium
1324 mg
Sodium
73 mg
Zinc
7 mg