garlic roasted tenderloin with gremolata sauce
This roasted Beef Tenderloin recipe, topped with a Gremolata sauce, will be the star of any dinner celebration.
- 1 beef Tenderloin Roast (about 2 to 3 pounds)
- 2 Tablespoon garlic
- 1 teaspoon kosher salt
- 2 Tablespoon freshly ground black pepper
- GREMOLATA SAUCE
- 1 medium lemon
- 3 cups freshly parsley, Chopped
- 1 Tablespoon garlic
- 3 Tablespoon grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 cup beef stock
- Preheat oven to 350°F. Combine minced garlic, salt and black pepper; press evenly onto all surfaces of beef roast.
- 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.
- 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.)
- 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.
- Carve roast into slices. Season with salt, as desired. Serve with Gremolata sauce on top.
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.