Beef Tenderloin
Per ServingBeef Tenderloin |
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Makes: 4 servings | ||
Serving Size: 1 steak | ||
Calories | 280 | |
Fat | 13 | g |
Saturated Fat | 3.2 | g |
Trans Fat | 0 | g |
Carbohydrate | 16 | g |
Fiber | 4 | g |
Sugars | 9 | g |
Cholesterol | 60 | mg |
Sodium | 210 | mg |
Potassium | 1,330 | mg |
Protein | 26 | g |
Phosphorus | 360 | mg |
Choices: Nonstarchy Vegetable 3, Lean Protein 3, Fat 1 1/2 |
- Makes: 4 servings
- Serving Size: 1 steak
- Preparation Time: 5 minutes
Ingredients
2 | med. | lemons |
2 | Tbsp. | olive oil |
1/4 | tsp. | salt, divided use |
1/4 | tsp. | pepper, divided use |
2 | med. | zucchinis, halved, and cut into 1/4 half moon shaped pieces |
2 | med. | squash, halved, and cut into 1/4 half moon shaped pieces |
12 | oz. | Crimini mushrooms, caps removed, and sliced into quarters |
2 | red bell peppers, diced | |
2 | beef tenderloins (8 oz. each), cut into 1-inch cubes |
Directions
- Preheat oven to 400 F. Juice lemons into a large bowl, discarding seeds. Slowly whisk in 2 Tbsp. of olive oil. Season with 1/8 tsp. salt and 1/8 tsp. pepper. Add the zucchini, squash, mushrooms, and bell peppers into the bowl and mix to combine.
- Pat dry the beef with paper towels. Season beef with 1/8 tsp. salt and 1/8 tsp. pepper. Place the beef and the vegetable mixture on the sheet pan lined with foil.
- Roast in the oven for 12 to 15 minutes or until desired doneness. Remove from the oven and let rest for 5 minutes. Spoon beef and vegetables onto four dinner plates, and serve.
Adapted from Healthy Calendar Diabetic Cooking, 2nd Edition, by Lara Rondinelli-Hamilton, RD, LDN, CDE, and Chef Jennifer Bucko Lamplough.