Beef Tenderloin Roast served with Brussels sprouts and a tangy cranberry sauce. This Beef. It’s What’s For Dinner. recipe is certified by the American Heart Association®. 1.45 HR 12 SERVINGS 286 CAL 28 G PROTEIN 4.4MG IRON 4.1MG ZINC
INGREDIENTS:
1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
1 pound yellow onions, peeled, cut into wedges
2-1/2 pounds Brussels sprouts, trimmed
1 tablespoon olive oil
1-1/4 teaspoons salt, divided
2 tablespoons chopped fresh thyme leaves
1 tablespoon pepper
Sauce
1/3 cup balsamic vinegar
3 tablespoons finely chopped shallots
1 can (16 ounces) whole berry cranberry sauce
COOKING:
1. Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.
Cook’s Tip: Peeled Cipollini or pearl onions may be substituted for yellow onions and omit cutting into wedges. Cipollini onions look and taste like small, flat onions but are actually bulbs of the grape hyacinth. Sometimes referred to as wild onions, they can often be found in the produce department of large supermarkets. To easily peel, place in boiling water 10 to 15 seconds. Remove from water and immediately s. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.)
2. Carve roast into slices; serve with vegetables and sauce.
• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.