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Peppercorn Beef with Grilled Vegetables

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Yield

4 servings

Prep

15 min

Cook

40 min

Ready

9 hrs

Ingredients

Amount Measure Ingredient Features
cup salad dressing Camera
cup red wine
dry
* Camera
¼ cloves garlic Camera
1 teaspoon peppercorns Camera
4 each beef, tenderloin * Camera
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Directions

For marinade, combine the salad dressing, red wine, chives, and peppercorns.

Place beef in a heavy plastic bag set in a large bowl.

Pour marinade over beef in bag; seal bag.

Marinate in the refrigerate for 8 to 12 hours, turning meat occasionally.

Remove the beef from the bag; reserve marinade.

Grill beef on the rack of an uncovered grill directly over medium coals for 22 to 26 minutes for medium doneness, turning once and brushing with reserved marinade halfway through grilling.

Discard marinade.

Arrange Vegetable Kabobs over coals during the last 10 to 12 minutes of grilling and cook until browned and tender, brushing with olive oil and salad dressing mixture.

Turn occasionally. Serve kabobs with beef.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 58 87% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 324mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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