Garlic Roasted Tenderloin with Gremolata Sauce
This roasted Beef Tenderloin recipe, topped with a Gremolata sauce, will be the star of any dinner celebration.
Cook Time: 1 hrs 10 mins
Servings: 12
Ingredients: 10
Ingredients
Gremolata Sauce
Preparation
Gremolata Sauce
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Step 1
Preheat oven to 350°F. Combine minced garlic, salt and black pepper; press evenly onto all surfaces of beef roast.
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Step 2
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 350°F oven 40 to 60 minutes for medium rare; 45 to 65 minutes for medium doneness.
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Step 3
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
In a food processor; grate lemon peel and squeeze 2 tablespoon lemon juice from lemon. Combine lemon, beef stock, chopped parsley, minced garlic, parmesan cheese, and 1/4 teaspoon salt. Blend until mixture is smooth and thick.
Serving
-
Step 1
Carve roast into slices. Season with salt, as desired. Serve with Gremolata sauce on top.
Nutrition Information
284 Calories
8.2g SAT FAT
21g PROTEIN
3.7 mg IRON
3.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 oz: 284 Calories; 186.3 Calories from fat; 20.7g Total Fat (8.2 g Saturated Fat; 0.1 g Trans Fat; 0.9 g Polyunsaturated Fat; 8.6 g Monounsaturated Fat;) 71 mg Cholesterol; 288 mg Sodium; 2.6 g Total Carbohydrate; 0.84 g Dietary Fiber; 0.2 g Total Sugars; 21 g Protein; 0 g Added Sugars; 48.4 mg Calcium; 3.7 mg Iron; 392 mg Potassium; 0.1 mcg Vitamin D; 0.24 mg Riboflavin; 6.6 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 190 mg Phosphorus; 3.6 mg Zinc; 19.7 mcg Selenium; 77.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin, Vitamin B6, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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