Lemon-Thyme Tenderloin with Roasted Vegetables Print Email

Sweet bell peppers and green onions surround lemon-and-thyme-seasoned beef tenderloin in this elegant entree.

3 tablespoons olive oil
2 tablespoons grated lemon peel
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1 1/2 teaspoons salt
1 teaspoon pepper
1 beef tenderloin roast (4 pounds), trimmed
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces
2 yellow squash, cut into 1-inch pieces

1. Heat oven to 425 F. Combine lemon oil, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

2. Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135 F for medium rare or 145 F for medium doneness.

3. Transfer roast to a cutting board. Let rest 5 minutes before slicing.

Servings: 8
Prep time: 20 minutes
Bake/Cook time: 1 h 15 min

Carbohydrates: 4 grams
Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 42 grams
Fat: 54.5 grams
Calories: 682

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