Beef / Pork

Beef Tenderloins with roasted vegetables is for Dinner.

Beef Tenderloins with roasted vegetables takes several minutes to prepare.

Beef Tenderloins with roasted vegetables takes several minutes to cook.

Beef Tenderloins with roasted vegetables makes 8 servings.

The ingredients for Beef Tenderloins with roasted vegetables are:

1 lb. / 450 gm beef tenderloin, extra-lean grass-fed/pasture-raised, cut into 4-8 1?-inch / 3-cm thick steaks
2 cups / ? liter beef stock
10 baby carrots
1 shallot, diced
2-3 sliced baby Bella mushrooms
1 red bell pepper (cut into strips)
20 small thin asparagus spears, trimmed
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 T EVOO
4 cloves fresh garlic, minced
1 tsp. / 1? gm fresh or dried rosemary leaves
? cup / 60 ml dry red wine

Here is how you make Beef Tenderloins with roasted vegetables:

Preheat broiler.Pour beef stock in medium saucepan. Boil until reduced to 1 cup, about 20 minutes. Set aside.Steam carrots for 5 minutes, then remove from heat and rinse under cold water. Arrange carrots, bell pepper, shallots, mushrooms, asparagus and zucchini in single layer on large baking sheet. As you cook the vegetables, check and turn occasionally, adding a bit of water and drizzles of EVOO as needed (Stock and vegetables can be prepared 4 hours ahead; cover separately and refrigerate.)Heat olive oil with garlic and rosemary in a heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate; tent with aluminum foil to keep warm. Add dry red wine to same skillet. Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes. Add reduced stock and bring to boil. Remove from heat.Meanwhile, brush vegetables lightly with 1 tsp. / 5 ml olive oil. Broil vegetables until crisp-tender, 2-3 minutes per side.Place steaks onto plates and spoon vegetables atop. Spoon sauce over vegetables and steak and serve.Serving Size:?Makes 8 servings

The nutritional information for Beef Tenderloins with roasted vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.7

• Total Fat: 12.4 g
• Cholesterol: 38.6 mg
• Sodium: 189.0 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 1.8 g
• Protein: 13.1 g