Beef Tenderloin Dijon With Steamed Vegetables Recipe
The beef tenderloin roast with steamed vegetables is a full and flavorful beef recipe that is very flavorful yet prepared with a handful of ingredients. Seasoned with salta nd pepper, the beef is cooked with bay leaves, garlic, thyme and cloves. Served along with steamed vegetables like carrots, potatoes and brussels sprouts, the beef tenderloin is recipe is a keeper.
Ingredients
1 beef tenderloin roast (about 2 lbs.)
1 1/2 tsps. salt, divided
3/4 tsp. pepper, divided
2 tbs. olive oil
2 cloves garlic, minced
4 cups water
2 cans (10 3/4 ozs. each) condensed beef broth
1 bay leaf
1/2 tsp. dried thyme leaves
2 whole cloves
Steamed Vegetables
1 tbs. each cornstarch and
Dijon-style mustard
Steamed Vegetables:
12 ozs. carrettes or baby carrots, pared
4 med. new potatoes, quar-tered
6 brussels sprouts, halved
2 tbs. butter, melted
1 tbs. fresh lemon juice
1/2 tsp. salt
1/8 tsp. pepper
Directions
Tie beef tenderloin roast with heavy string at 2 inch intervals.
Combine 1 tsp.of the salt and 1/2 tsp.of the pepper; rub on surface of roast.
Heat oil in Dutch oven over medium high heat.
Add roast and garlic; cook until evenly browned, about 6 minutes.
Remove roast from pan; pour off drippings.
Add water, broth, bay leaf, thyme and cloves; bring to a boil.
Add roast; reduce heat to medium-low.
Cover and simmer about 20 minutes.
Check temperature with instant read thermometer; temperature should register 130 degrees F for rare.
Do not overcook.
Remove roast to serving platter.
Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving.
(Roast will continue to rise about 10 degrees F in temperature to 140 degrees F for rare.)
Meanwhile, prepare Steamed Vegetables.Steamed Vegetables: Place carrettes and potatoes in steamer over boiling water.
Cover; cook 6 minutes.
Add brussels sprouts.
Cover; continue cooking 5-7 minutes or until vegetables are tender.
Combine butter, lemon juice, salt and pepper.
Toss with steamed vegetables.
Sprinkle with minced parsley, if desired.
Combine 1 tsp.of the salt and 1/2 tsp.of the pepper; rub on surface of roast.
Heat oil in Dutch oven over medium high heat.
Add roast and garlic; cook until evenly browned, about 6 minutes.
Remove roast from pan; pour off drippings.
Add water, broth, bay leaf, thyme and cloves; bring to a boil.
Add roast; reduce heat to medium-low.
Cover and simmer about 20 minutes.
Check temperature with instant read thermometer; temperature should register 130 degrees F for rare.
Do not overcook.
Remove roast to serving platter.
Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving.
(Roast will continue to rise about 10 degrees F in temperature to 140 degrees F for rare.)
Meanwhile, prepare Steamed Vegetables.Steamed Vegetables: Place carrettes and potatoes in steamer over boiling water.
Cover; cook 6 minutes.
Add brussels sprouts.
Cover; continue cooking 5-7 minutes or until vegetables are tender.
Combine butter, lemon juice, salt and pepper.
Toss with steamed vegetables.
Sprinkle with minced parsley, if desired.
