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Beef Tenderloin with Spring Vegetables

 

30

Yield

servings

Prep

15

min

Cook

45

min

Ready

5

hrs

Trans-fat Free
 

Ingredients

2 cups beef stock
or canned broth, prefer veal stock if possible
1 cup chicken broth
or canned low salt broth
4 small carrots
peeled, halved lengthwise
16 each green beans
trimmed
*
1 x sweet red bell peppers
cut into 8 strips
*
4 each mushrooms, shiitake
stemmed
*
8 each asparagus
trimmed
*
1 each zucchini
trimmed, cut into 1/2 inch thick rounds
4 x beef, steak
tenderloin, 8 ounces
*
2 tablespoons olive oil
½ cup red wine
dry
*
6 tablespoons butter, unsalted
chilled, cut into pieces
1 x olive oil
*

Directions

For Beef:

Combine beef stock and chicken stock in medium saucepan. Boil until reduced to ¾ cup, about 20 minutes.

Set aside.

Cook carrots in large saucepan of boiling salted water 3 minutes.

Using slotted spoon, transfer carrots to strainer and rinse under cold water.

Add beans to boiling water; cook 1 minute.

Transfer to strainer with carrots and rinse under cold water.

Drain well.

Arrange carrots, beans, bell pepper, mushrooms, asparagus and zucchini in single layer on large baking sheet.

(Stock and vegetables can be prepared 4 hours ahead. Cover stock and vegetables separately and refrigerate.)

Preheat broiler.

Sprinkle steaks with salt and pepper.

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.

Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare.

Transfer steaks to plate; tent with aluminum foil to keep warm.

Add dry red wine to same skillet.

Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes.

Add reduced stock and bring to boil.

Remove from heat.

Add chilled butter a few pieces at a time and whisk just until melted.

Season sauce to taste with salt and pepper.

Meanwhile, brush vegetables lightly with olive oil.

Broil vegetables until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.

Spoon Champ onto 4 plates.

Place steaks atop Champ.

Arrange vegetables decoratively around Champ.

Spoon sauce over vegetables and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 27381% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 365mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 181% Vitamin C 19%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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