Monday Message - Recipe of the Week

Montana Roasted Beef Tenderloin

Recipe By:  Barbara Pyper MS, RD

 

Ingredients

2 tablespoons prepared horseradish
2 tablespoons mustard, stone-ground or Dijon
½ teaspoon kosher salt
½ to 1 teaspoon black pepper, freshly ground
3 cloves garlic, minced
1 large shallot, minced
1 tablespoon dried thyme leaves
vegetable oil cooking spray
1 tablespoon olive oil
1 (2-pound) beef tenderloin
4 large red onions, quartered

 

Directions

1. Preheat oven to 425°F. Process the horseradish, mustard, salt, and pepper in a food processor or blender until smooth. Combine the garlic, shallot, thyme, and oil with the horseradish mixture in a small bowl to make the seasoning rub.
2. Place the trimmed tenderloin (small end tucked) and the quartered onions in a roasting pan sprayed with the cooking spray. Spread or pat the seasoning rub on the tenderloin. Insert a meat thermometer in the thickest part of the meat.
3. Cover and roast for 20 minutes. Baste with the meat juices; roast, uncovered, for another 10 to 20 minutes to desired doneness.

Makes 8 servings:  3 oz beef & 1/2 onion 


Nutrition Facts: Click Here

 

 

CookingTip

Use the following guide from the National Cattlemen's Beef Association for meat temperatures: Rare =140°F; medium rare =145°F; medium = 160°F; well done = 170°F. The meat temperature will continue to rise after removal from the oven—count on approximately 5 to 10°F.

Nutrition Nugget

Beef can be a healthy choice: A 3-ounce serving of tenderloin contains 180 calories and 8.6 grams of fat.