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Classic Beef Tenderloin Roast with Cranberry Drizzle

Classic Beef Tenderloin Roast with Cranberry Drizzle
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Classic Beef Tenderloin Roast with Cranberry Drizzle

Beef tenderloin roast served with Brussels sprouts 和 a tangy cranberry sauce.

Serves 12 (for 3 pounds raw beef weight)

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

成分

份   12   服务规模   Approximately 1/2; cups beef (3 ounces cooked)

烤食材

  • 1 beef tenderloin roast center-cut (2 to 3 pounds)
  • 1 pound yellow onion (peeled, cut into wedges)
  • 2 1/2 pounds Brussels sprouts (trimmed)
  • 一汤匙橄榄油
  • 1又1/4茶匙盐
  • 2 tablespoons chopped, fresh thyme leaves
  • 一汤匙黑胡椒

酱汁材料

  • 1/3杯香醋
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce

方向

Tip: Click on step to mark as complete.

  1. 将烤箱加热至425华氏度. Combine onions, Brussels sprouts, oil 和 1 teaspoon salt on metal baking pan; toss to coat. 拨出.
  2. Combine thyme 和 pepper in small bowl. Reserve 1 teaspoon thyme mixture for sauce; set aside. Press remaining thyme mixture evenly onto all surfaces of beef tenderloin roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof-meat thermometer so tip is centered in thickest part of beef. 不加水或盖. Place prepared vegetables in oven with roast. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender 和 lightly browned.
  4. 同时，准备酱汁. Combine vinegar 和 shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture 和 remaining 1/4 teaspoon salt. 保暖.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. 静置15到20分钟. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.)
  6. 把烤肉切成片. Serve with vegetables 和 sauce.

营养成分

Classic Beef Tenderloin Roast with Cranberry Drizzle
卡路里卡路里
286 /份
蛋白质蛋白质
每份28克
纤维纤维
5g /份

营养成分

卡路里 286
总脂肪 7.9 g
饱和脂肪 2.8 g
反式脂肪 0.34 g
多不饱和脂肪 0.8 g
不饱和脂肪 3.6 g
胆固醇 71 mg
钠 319 mg
总碳水化合物 29 g
膳食纤维 5 g
糖 17 g
蛋白质 28 g

饮食交流
1 carbohydrate, 4 vegetable, 2 lean meat

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Beef tenderloin roast served with Brussels sprouts 和 a tangy cranberry sauce.

Serves 12 (for 3 pounds raw beef weight)

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

营养成分

Classic Beef Tenderloin Roast with Cranberry Drizzle
卡路里卡路里
286 /份
蛋白质蛋白质
每份28克
纤维纤维
5g /份
×
卡路里 286
总脂肪 7.9 g
饱和脂肪 2.8 g
反式脂肪 0.34 g
多不饱和脂肪 0.8 g
不饱和脂肪 3.6 g
胆固醇 71 mg
钠 319 mg
总碳水化合物 29 g
膳食纤维 5 g
糖 17 g
蛋白质 28 g

饮食交流
1 carbohydrate, 4 vegetable, 2 lean meat

成分

份   12   服务规模   Approximately 1/2; cups beef (3 ounces cooked)

烤食材

  • 1 beef tenderloin roast center-cut (2 to 3 pounds)
  • 1 pound yellow onion (peeled, cut into wedges)
  • 2 1/2 pounds Brussels sprouts (trimmed)
  • 一汤匙橄榄油
  • 1又1/4茶匙盐
  • 2 tablespoons chopped, fresh thyme leaves
  • 一汤匙黑胡椒

酱汁材料

  • 1/3杯香醋
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce

方向

Tip: Click on step to mark as complete.

  1. 将烤箱加热至425华氏度. Combine onions, Brussels sprouts, oil 和 1 teaspoon salt on metal baking pan; toss to coat. 拨出.
  2. Combine thyme 和 pepper in small bowl. Reserve 1 teaspoon thyme mixture for sauce; set aside. Press remaining thyme mixture evenly onto all surfaces of beef tenderloin roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof-meat thermometer so tip is centered in thickest part of beef. 不加水或盖. Place prepared vegetables in oven with roast. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender 和 lightly browned.
  4. 同时，准备酱汁. Combine vinegar 和 shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture 和 remaining 1/4 teaspoon salt. 保暖.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. 静置15到20分钟. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.)
  6. 把烤肉切成片. Serve with vegetables 和 sauce.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

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