1 beef tenderloin (3 pounds) well trimed
1/2 cup chardonnay or other dry white wine
1/2 cup reduced-sodium soy sauce
2 cloves garlic , sliced
1 tablespoon fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 pound small red or white patotoes , cut into 1-inch pieces
1 pound brussels sprouts
12 ounces baby carrots
1) Place tenderloin in a resealable plastic storage bag . Combine wine , sou sauce , garlic , rosemary , Dijon mustard and dry mustard in small bowl. Pour over tenderloin . Seal bag ; turn bag to coat. Marinate in refrigerator for 4 to 12 hours (overnight will be perfect) , turning several times.
2) Preheat oven to 425*F . Spray 13X9-inch pan with non-stick cookilng spray. Place patotoes , brussels sprouts and carrots in pan. Remove tenderloin fron marinade . Pour marinade over vegetables ; toss to coat well . Cover vegetables foil . Bake 30 minutes ; stir . Place tenderloin on vegetables . Bake 45 minutes for medium or until internal temperature reaches 160*F when tested with meat thermometer inserted into the thickest part of roast. Transfer roast to cutting board ; cover with foil . Let stand 15 minutes before carving . Internal temperature will continue to rise 5*F to 10*F during standing time.
3) Stir vegetables ; test for doneness and continue to bake if not tender . Slice tenderloin ; arrange on serving platter with roasted vegetables . Garnish with fresh eosemary , if desired .
Makes 10 serving
Tip : Don't forget the soup and salad.... heart healthy
