Spring Vegetables with Roasted Beef Tenderloin
  • 44-ounce filet mignonsbeef tenderloin
  • 1/2teaspoon sea salt
  • 1/2teaspoon freshly ground black pepper
  • 1teaspoon each finely chopped fresh basil, oregano, parsley, and thyme
  • 2cups steamed fresh vegetablessuch as asparagus or assorted baby vegetables
  • 2cups red wineor balsamic vinegar
  • 2tablespoons corn syrup
  • 1/2teaspoon extra-virgin olive oil
  1. Combine wine or vinegar and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes.
  2. Preheat oven to 400°F.
  3. Heat an ovenproof, medium sauté pan over medium-high heat. Add olive oil to lightly coat pan bottom. Season each filet with salt, pepper, and herbs. Add filets to the pan and sear on one side for 2 minutes. Turn and place pan in the oven to complete cooking, about 8 minutes for medium-rare.
  4. Remove filets from oven, slice each one horizontally into four round medallions, and place on individual serving plates. Arrange 1/2-cup vegetables on each plate. Drizzle 1 tablespoon wine reduction over each serving of beef and vegetables.
Recipe Notes
Nutrition Facts
Spring Vegetables with Roasted Beef Tenderloin
Amount Per Serving
Calories 2002284
* Percent Daily Values are based on a 2000 calorie diet.

Recipe reprinted with permission from Conscious Cuisine by Cary Neff (Sourcebooks, 2002).


Nutrition Facts Per Serving: Calories: 284 calories, % fat calories: 34, Fat: 11g, Saturated Fat: 4g, Cholesterol: 95mg, Carbohydrate: 12g, Protein: 34g, Fiber: 1g, Sodium: 349mg