YIELD Makes 10 servings
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.
INGREDIENTS
1 beef tenderloin roast (about 3 pounds), trimmed of fat 1/2 cup chardonnay or other dry white wine 1/2 cup reduced-sodium soy sauce 2 cloves garlic, sliced 1 tablespoon fresh rosemary 1 tablespoon Dijon mustard 1 teaspoon dry mustard 1 pound small red or white potatoes, cut into 1-inch pieces 1 pound brussels sprouts 1 package (12 ounces) baby carrotsPREPARATION:
- Place roast in large resealable food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over roast. Seal bag; turn to coat. Marinate in refrigerator 4 to 12 hours, turning several times.
- Preheat oven to 425°F. Spray 13X9-inch baking pan with nonstick cooking spray. Place potatoes, brussels sprouts and carrots in pan. Remove roast from marinade. Pour marinade over vegetables; toss to coat well. Cover vegetables with foil; roast 30 minutes. Stir.
- Place tenderloin on vegetables. Roast, uncovered, 35 to 45 minutes or until internal temperature of roast reaches 135°F for medium-rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin.
- Transfer tenderloin to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Reserve drippings from roasting pan to make gravy, if desired.
- Stir vegetables; continue baking if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables.