Tenderloin of Beef with Roasted Vegetables
Total Time: 1 minutes
Calorie: 704, Proteins: 44 g, Total Fat: 48 g, Fiber: 3 g, Sugar 5 g.
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
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°F to reach 145°F for medium rare; 160°F for medium.) Carve
roast; sprinkle with cheese. Season with salt. Serve with vegetables.
Makes 8 to 10 servings.
Cut off top of garlic bulb, cutting through tip of each clove; wrap
bulb in foil. Combine remaining ingredients except cheese in large bowl; toss. Place garlic,
potatoes and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes
and zucchini to pan; roast 15 minutes or until vegetables are tender. Squeeze garlic pulp over
vegetables; mix. Sprinkle with cheese and salt.