Herbed Beef Tenderloin with Holiday Rice
Impress dinner guests without breaking a sweat. Coat a center-cut Tenderloin in herbs and spices, roast and serve with a colorful red-pepper-and-green-bean rice blend.
Cook Time: 1 hrs 15 mins
Servings: 6
Ingredients: 12
Ingredients
Seasoning:
Holiday Rice:
Preparation
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Step 1
Heat oven to 425°F. Combine seasoning ingredients; press onto beef Tenderloin Roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
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Step 2
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 3
Heat butter in large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through. Carve roast; season with salt. Serve with rice.
Nutrition Information
494 Calories
7.5g SAT FAT
44g PROTEIN
6.8 mg IRON
6.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 494 Calories; 180 Calories from fat; 20g Total Fat (7.5 g Saturated Fat; 0.8 g Trans Fat; 2 g Polyunsaturated Fat; 9.3 g Monounsaturated Fat;) 129 mg Cholesterol; 82 mg Sodium; 34 g Total Carbohydrate; 3.4 g Dietary Fiber; 44 g Protein; 6.8 mg Iron; 603 mg Potassium; 9.8 mg NE Niacin; 1.1 mg Vitamin B6; 5.8 mcg Vitamin B12; 6.4 mg Zinc; 42.7 mcg Selenium; 94.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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