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Beef Tenderloin and Roasted Vegetables
RecipeBeef Cuts
Beef Tenderloin and Roasted Vegetables
Grilled tenderloin steaks with roasted seasoned vegetables.
Yield: 24 servings
1. Combine olive oil, vinegar, garlic, rosemary, salt and pepper; reserve.
Olive oil1/2 cup
Balsamic vinegar6 tablespoons
Garlic, minced2 tablespoons
Dried rosemary leaves, crushed4 1/2 teaspoons
Salt1 1/2 teaspoons
Ground black pepper3/4 teaspoon
2. Place ingredients in shallow roasting pan. Drizzle oil mixture over vegetables; stir lightly to coat. Roast vegetables in 425°F oven 25 minutes or until fork-tender, stirring once. Cool slightly; reserve.
Japanese eggplants, sliced 1-inch thick1 1/2 pounds
Zucchini, sliced 1/2-inch1 1/2 pounds
Medium onions, cut into thin wedges6
Red, yellow or green bell peppers, cut into 1-inch strips6
Mushrooms, sliced48 large
3. For each serving: Grill 1 steak to desired doneness turning once. Thinly slice steak; arrange on plate. Accompany with 1 cup roasted vegetables.

NOTE: Vegetables may be roasted, covered and refrigerated 1 day ahead. Bring vegetables to room temperature before serving.
Loin, Tenderloin Steaks, Side Muscle Off, Skinned (IMPS/NAMP 1190A)24

Nutrition information per serving: 412 calories; 18 g fat(6 g saturated fat; 9 g monounsaturated fat); 138 mg cholesterol; 252 mg sodium; 9 g carbohydrate; 2.3 g fiber; 51 g protein; 16.3 mg niacin; 1.2 mg vitamin B6; 2.7 mg vitamin B12; 3.6 mg iron; 66.9 mg selenium; 9.6 mg zinc; 199.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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