Roasted Beef Tenderloin with Mushroom Sauce (WW Points 6 per serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beef:1 2 lb beef tenderloin, trimmed of visible fat1/2 C chicken brothParsley1 shallot, minced1 tbsp balsamic vinegar1 tsp chopped thyme1 garlic clove, choppedsalt and pepperSauce: 2 tsp olive oil1 10 oz pkg sliced mushrooms1 small onion, mincedParsley1/2 C chicken broth1/2 C beef broth1/4 tsp lemon juicesalt and pepperparsley
1. Remove beef from refrigerator and let stand at room temp for 1 hour before cooking. Place oven rack on bottom third of oven. Preheat oven to 450*
2. For Beef: combine chicken broth, parsley, shallot, vinegar, thyme and garlic in small bowl. Place meat on a rack in a large roasting pan. Brush with broth mixture adn sprinkle with salt and pepper.
3. Roast until thermometer registers 140 for medium rare (about 45 minutes) adjust time based on personal taste
For Sauce:
1. Heat large skillet. Add oil, mushrooms and onion. Saute several minutes. Add parsley, broth, lemon juice
2. Cook over medium high heat, watching carefully until thickened and reduced by 1/3. Stir in salt and pepper. Set aside and keep warm
Serving:
1. Transfer beef to a warmed platter; tent with foil to keep warm; let rest about 10 minutes then cut into 1/2 inch slices
2. Serve with sauce and additional parsley
Recipe found in 2002 Weight Watchers Greatest Hits 250 Classic Recipes from the Sixties to Today
Number of Servings: 6
Recipe submitted by SparkPeople user WLFPACK1.
2. For Beef: combine chicken broth, parsley, shallot, vinegar, thyme and garlic in small bowl. Place meat on a rack in a large roasting pan. Brush with broth mixture adn sprinkle with salt and pepper.
3. Roast until thermometer registers 140 for medium rare (about 45 minutes) adjust time based on personal taste
For Sauce:
1. Heat large skillet. Add oil, mushrooms and onion. Saute several minutes. Add parsley, broth, lemon juice
2. Cook over medium high heat, watching carefully until thickened and reduced by 1/3. Stir in salt and pepper. Set aside and keep warm
Serving:
1. Transfer beef to a warmed platter; tent with foil to keep warm; let rest about 10 minutes then cut into 1/2 inch slices
2. Serve with sauce and additional parsley
Recipe found in 2002 Weight Watchers Greatest Hits 250 Classic Recipes from the Sixties to Today
Number of Servings: 6
Recipe submitted by SparkPeople user WLFPACK1.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 16.0 g
- Cholesterol: 51.8 mg
- Sodium: 368.8 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.6 g
- Protein: 17.4 g
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