Montana Roasted Beef Tenderloin
Servings: 8 (3 Ounces Beef and 1/2 Onion Per Serving)
Prep Time: 10
Cook Time: 40
|Serving Size 3 Ounces Beef and 1/2 Onion|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 13g|| |
| ||Saturated Fat 4.5g|| |
|Cholesterol 70mg|| |
|Sodium 280mg|| |
|Total Carbohydrate 10g|| |
| ||Dietary Fiber 2g|| |
|Protein 24g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Where I grew up in Montana, we were serious about our beef. Slices of this savory entree, wedges of roasted red onion, and creamy mashed potatoes make a decadent trio.
2 tablespoons prepared horseradish
2 tablespoons mustard, stone-ground or Dijon
½ teaspoon kosher salt
½ to 1 teaspoon black pepper, freshly ground
3 cloves garlic, minced
1 large shallot, minced
1 tablespoon dried thyme leaves
vegetable oil cooking spray
1 tablespoon olive oil
1 (2-pound) beef tenderloin
4 large red onions, quartered
- Preheat oven to 425°F. Process the horseradish, mustard, salt, and pepper in a food processor or blender until smooth. Combine the garlic, shallot, thyme, and oil with the horseradish mixture in a small bowl to make the seasoning rub.
- Place the trimmed tenderloin (small end tucked) and the quartered onions in a roasting pan sprayed with the cooking spray. Spread or pat the seasoning rub on the tenderloin. Insert a meat thermometer in the thickest part of the meat.
- Cover and roast for 20 minutes. Baste with the meat juices; roast, uncovered, for another 10 to 20 minutes to desired doneness.
The USDA recommends not eating or tasting raw or undercooked meat. Meat may contain harmful bacteria. Cook beef to a minimum internal temperature of 145 °F. For medium well, beef should be cooked to 160 °F. For well-done, 170 °F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
Beef can be a healthy choice: A 3-ounce serving of tenderloin contains 180 calories and 8.6 grams of fat.