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Beef Tenderloin Dijon With Steamed Vegetables

Elitists.Kitchen's picture
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
  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)
  Bay leaf 1
  Dried thyme leaves 1⁄2 Teaspoon
  Whole cloves 2
  Cornstarch 1 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
8

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