Beef Tenderloin and Roasted Vegetables
Grilled tenderloin steaks with roasted seasoned vegetables.
Yield: 24 servings
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1. Combine olive oil, vinegar, garlic, rosemary, salt and pepper; reserve.
|Olive oil||1/2 cup|
|Balsamic vinegar||6 tablespoons|
|Garlic, minced||2 tablespoons|
|Dried rosemary leaves, crushed||4 1/2 teaspoons|
|Salt||1 1/2 teaspoons|
|Ground black pepper||3/4 teaspoon|
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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 thick||1 1/2 pounds|
|Zucchini, sliced 1/2-inch||1 1/2 pounds|
|Medium onions, cut into thin wedges||6|
|Red, yellow or green bell peppers, cut into 1-inch strips||6|
|Mushrooms, sliced||48 large|
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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.