Tenderloin with Wine-Braised Onions and Herb Cheese
Beef Tenderloin Roast is a special meal to serve, so you want to be sure to cook it just right. Caramelized onions and herbed cheese complement this flavorful cut of meat.
-
1 hr
15 min -
12
SERVINGS -
320
Cal -
26 g
Protein
Ingredients:
- 1 beef Tenderloin Roast (about 2 to 3 pounds)
- 2 tablespoons fresh thyme
- 1-1/2 teaspoons regular or coarse grind pepper
- 1 package (5.2 ounces) garlic and herb soft spreadable cheese
Caramelized Onions:
- 2 tablespoons butter
- 2 large yellow onions, chopped
- 1/3 cup sweetened dried cranberries or coarsely chopped tart cherries
- 1/2 teaspoon salt
- 1 cup dry white wine
Cooking:
-
To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.
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Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef Tenderloin Roast.
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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 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
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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 to 15°F to reach 145°F for medium rare; 160°F for medium.)
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Carve roast into slices; season with salt, as desired. Top slices evenly with cheese; top cheese with onions.
Nutrition:
324 CALORIES
0 % *
9g SAT FAT
0 % DV **
26g PROTEIN
0 % DV
1.9 mg IRON
0 % DV
4.6 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 324 Calories; 153 Calories from fat; 17g Total Fat (9 g Saturated Fat; 3 g Monounsaturated Fat;) 96 mg Cholesterol; 313 mg Sodium; 9 g Total Carbohydrate; 1.1 g Dietary Fiber; 26 g Protein; 1.9 mg Iron; 7.1 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.6 mg Zinc; 28.3 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
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