Meat doesn't have to be the main dish to make an impact. For this company-special dish, pair the ultralean tenderloin and vegetables with a mushroom risotto or spring salad mix.
Spring Vegetables with Roasted Beef Tenderloin
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Ingredients
- 4 4-ounce filet mignons beef tenderloin
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon each finely chopped fresh basil, oregano, parsley, and thyme
- 2 cups steamed fresh vegetables such as asparagus or assorted baby vegetables
- RED-WINE REDUCTION
- 2 cups red wine or balsamic vinegar
- 2 tablespoons corn syrup
- 1/2 teaspoon extra-virgin olive oil
Instructions
- Combine wine or vinegar and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes.
- Preheat oven to 400°F.
- Heat an ovenproof, medium sauté pan over medium-high heat. Add olive oil to lightly coat pan bottom. Season each filet with salt, pepper, and herbs. Add filets to the pan and sear on one side for 2 minutes. Turn and place pan in the oven to complete cooking, about 8 minutes for medium-rare.
- Remove filets from oven, slice each one horizontally into four round medallions, and place on individual serving plates. Arrange 1/2-cup vegetables on each plate. Drizzle 1 tablespoon wine reduction over each serving of beef and vegetables.
Recipe Notes
Nutrition Facts
Spring Vegetables with Roasted Beef Tenderloin
Amount Per Serving
Calories 2002284
* Percent Daily Values are based on a 2000 calorie diet.
Recipe reprinted with permission from Conscious Cuisine by Cary Neff (Sourcebooks, 2002).
Nutrition Facts Per Serving: Calories: 284 calories, % fat calories: 34, Fat: 11g, Saturated Fat: 4g, Cholesterol: 95mg, Carbohydrate: 12g, Protein: 34g, Fiber: 1g, Sodium: 349mg
