Mushroom & Thyme Roasted Beef Tenderloin

Mushroom & Thyme Roasted Beef Tenderloin

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From: Diabetic Living Magazine

The beef tenderloin in this main dish recipe really benefits from a long soak in the mushroom- and thyme-flavored marinade. Roasted in the oven alongside onions, carrots, and more mushrooms, this meal is a definite crowd-pleaser.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup mushroom broth
  • 1 ( ¾ ounce) package dried porcini mushrooms
  • ¼ cup dry red wine
  • 2 tablespoons chopped fresh thyme, divided
  • 1½ teaspoons salt, divided
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon ground pepper, divided
  • 1 (2½ to 3 pound) beef tenderloin roast
  • 1½ pounds carrots, halved lengthwise and, if desired, cut into 3-inch lengths
  • 1 pound cipollini onions, peeled (see Tip)
  • 1 pound fresh button mushrooms, quartered
  • 2 tablespoons olive oil

Preparation

  • Prep

  • Ready In

  1. For marinade, bring mushroom broth to boiling in a small saucepan; remove from heat. Stir in dried mushrooms. Cover and let stand 20 minutes. Stir in wine, 1 tablespoon of the thyme, ½ teaspoon of the salt, the mustard, and ¼ teaspoon of the pepper; cool.
  2. Place meat in a resealable plastic bag set in a shallow dish. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 8 to 24 hours, turning bag occasionally.
  3. Combine carrots, onions, button mushrooms, oil, and the remaining 1 tablespoon thyme in a very large bowl. Cover and chill up to 24 hours.
  4. To serve, preheat oven to 425°F. Line a very large shallow roasting pan with foil; place a rack on top of foil. Drain meat, discarding marinade. Place meat on rack in pan. Arrange vegetables around meat. Sprinkle meat and vegetables with the remaining 1 teaspoon salt and ½ teaspoon pepper.
  5. Insert an oven-going meat thermometer into center of meat. Roast 1¼ hours or until thermometer registers 135°F for medium rare.
  6. Transfer meat to a cutting board, reserving pan juices. Cover meat with foil; let stand 15 minutes before slicing (temperature of the meat will rise during standing). Serve with roasted vegetables and the reserved juices.
  • Tip: To peel the onions easily, cut an "X" in the root end of each bulb. Place the onions in boiling water for 15 seconds, then transfer to cold water. Remove the peels.

Nutrition information

  • Serving size: 4 ounces cooked meat and 1 cup vegetables
  • Per serving: 311 calories; 12 g fat(3 g sat); 3 g fiber; 18 g carbohydrates; 35 g protein; 32 mcg folate; 86 mg cholesterol; 7 g sugars; 14,235 IU vitamin A; 7 mg vitamin C; 51 mg calcium; 4 mg iron; 469 mg sodium; 889 mg potassium
  • Nutrition Bonus: Vitamin A (285% daily value), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean protein, 3½ vegetable

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