Pepper-Crusted Beef Tenderloin with Roasted Vegetables

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes

4 small red skinned potatoes, halved
2 carrots, peeled and cut into 3/4-inch pieces
2 parsnips, peeled and cut into 3/4-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
salt to taste
freshly ground black pepper
1 pound beef tenderloin

Preheat the oven to 425 F.
In a mixing bowl, toss the potatoes, carrots and parsnips together
with the olive oil, rosemary, salt and pepper. Transfer the vegetables
to a shallow roasting pan and roast them in the oven for 10 minutes.
Season the beef with salt and a generous amount of pepper. Remove
the vegetables from the oven and place the beef on top of them in the
roasting pan. Return the pan to the oven and roast the vegetables and
beef for 15 minutes.
Turn the temperature down to 350 F and continue roasting for an
additional 15 minutes or until the vegetables are tender and the beef
is cooked to the desired doneness. Let the tenderloin rest for 10 minutes
before slicing. Serve a few
slices of the beef with a large spoonful of the vegetables.


Nutrition Facts Serving size: 2-3 slices with vegetables Calories 455
Total Fat 14 g Saturated Fat 6 g Protein 35 g Total Carbohydrate 47 g
Dietary Fiber 6 g Sodium 96 mg Percent Calories from Fat 28% Percent
Calories from Protein 31% Percent Calories from Carbohydrate 41%


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