Beef Tenderloin With Roasted Vegetables from Healthy Diabetic Recipes

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If you are unsure whether this Beef Tenderloin With Roasted Vegetables recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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Beef Tenderloin With Roasted Vegetables Recipe

Recipe Ingredients:

3 lb beef tenderloin, well trimmed
1/2 cup chardonnay
= (or other dry white wine)
1/2 cup reduced-sodium soy sauce
2 garlic cloves, sliced
1 tbsp fresh rosemary
1 tbsp Dijon mustard
1 tsp dry mustard
1 lb small red or white potatoes, cut 1" pieces
1 lb Brussels sprouts
12 oz baby carrots

Recipe Instructions:

Place tenderloin in resealable plastic food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over tenderloin. Seal bag; turn bag to coat. Marinate in refrigerator 4 to 12 hours, turning several times.

Preheat oven to 425 degrees. Spray 13- by 9-inch baking pan with nonstick cooking spray.

Place potatoes, brussels sprouts and carrots in pan. Remove tenderloin from marinade. Pour marinade over vegetables; toss to coat well. Cover vegetables with foil. Bake 30 minutes; stir.

Place tenderloin on vegetables. Bake 45 minutes for medium or until internal temperature reaches 145 degrees when tested with meat thermometer inserted into the thickest part of roast.

Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 to 10 degrees during stand time.

Stir vegetables; test for doneness and continue to bake if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables. Garnish with fresh rosemary, if desired.

This recipe yields 10 servings.

Exchanges Per Serving: 1 Starch, 4 Meat, 1 1/2 Vegetable.

Nutrition Facts: Calories 326; Calories from fat 26%; Total Fat 10 g; Saturated Fat 3 g; Protein 34 g; Carbohydrates 24 g; Cholesterol 71 mg; Sodium 546 mg; Dietary Fiber 1 g.

Comments: This flavorful dish, perfect for the meat and potato lover, packs an impressive punch of essential nutrients. It can't be beat as a source of vitamin A, vitamin C, vitamin B12, iron and phosphorous.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 10

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
~ Pearl Buck (1892-1973) American Nobel Prize winning author.

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Important Note: This Beef Tenderloin With Roasted Vegetables recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Beef Tenderloin With Roasted Vegetables recipe is located in our Beef Recipes section.

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This Beef Tenderloin With Roasted Vegetables Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.