Beef Tenderloin Dijon With Steamed Vegetables
|Beef tenderloin||2 Pound (1 Unit)|
|Salt||1 1⁄2 Teaspoon, divided|
|Pepper||3⁄4 Teaspoon, divided|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Water||4 Cup (64 tbs)|
|Canned condensed beef broth||21 1⁄2 Ounce (2 Cans, 10.75 Ounces Each)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Dijon mustard||To Taste|
|Baby carrots||12 Ounce, pared|
|New potatoes||4 Medium, quartered|
|Brussels sprouts||6 , halved|
|Butter||2 Tablespoon, melted|
|Fresh lemon juice||1 Tablespoon|
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.