- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 262.8
- Total Fat: 18.5 g
- Cholesterol: 59.3 mg
- Sodium: 183.8 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.0 g
- Protein: 17.3 g
Beef Tenderloin Roast with Creamy Wine SauceSubmitted by: DOWN2SEXY
IntroductionAn elegant entree that looks, smells and tastes far more decadent than it really is. An elegant entree that looks, smells and tastes far more decadent than it really is.
1-1/2 pound beef tenderloin roast
1 Tablespoon extra virgin olive oil
1 teaspoon Liquid Smoke, hickory flavored
1 teaspoon McCormick GrillMates Monterey Steak Seasoning
1 cup fat-free Half & Half
1/2 cup dry white wine
1 teaspoon garlic powder
1 Tablespoon Smart Balance Light Buttery Spread
Rinse roast in cold water and rub thoroughly on all sides with Liquid Smoke and steak seasoning. Set aside.
Heat olive oil in a heavy oven-safe skillet over medium high heat. (I use a cast iron skillet). Brown roast evenly on all sides, about 6 minutes. Remove roast to a plate, drain all remaining fat from skillet, and return roast to skillet.
Place skillet in middle of oven. Cook 20 minutes (120 degrees internal temperature) for rare, 30 minutes (135 degrees internal temperature) for medium rare.
Remove roast to a plate, cover with aluminum foil and allow to rest for 10 minutes while making the sauce.
Drain off any fat remaining in the skillet. Return skillet to stovetop over medium heat. Pour wine into skillet all at once, stirring to deglaze and loosen cooking juices. Lower heat to a simmer and stir in Half & Half, garlic powder and butter spread. Cook over low heat until sauce thickens enough to coat the back of a spoon.
Makes 8 3-ounce servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DOWN2SEXY.