Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Medium-size red potatoes 1 lb Green beans
Salad oil 3 sm Yellow or red tomatoes
Salt 1/4 c Buttermilk or plain low-fat
1 ts Crushed rosemary leaves -yogurt
1 ts Coarsely ground black pepper 1/3 c Whole grain or Dijon mustard
2 1/2 lb Beef tenderloin roast 1 md Head romaine lettuce

ABOUT 1 1/2 HOURS BEFORE SERVING:

1. Preheat oven to 425F. Cut potatoes into 1 1/2" chunks. In large
pan (17" by 11 1/2"), toss potatoes with 1 T salad oil and 1/2 t salt.

2. In cup, mix rosemary, pepper, 1 t salt, and 1/2 t salad oil. Trim
fat from beef tenderloin roast; rub rosemary mixture on roast. Insert
meat thermometer into center of roast; place on small rack in
roasting pan and arrange potatoes in roastinp, pan around the meat.
Roast 45 minutes or until meat thermometer reaches 140'F. for rare or
until of desired doneness and potatoes are fork-tender. Remove roast
to cutting board; let stand 10 minutes. Cut roast into 1/2"-thick
slices.

3. Meanwhile, trim ends from green beans. In 3-quart saucepan over
high heat, heat green beans and enough water to cover to boiling.
Reduce heat to low; cover and simmer 10 minutes or until beans are
tender. Remove beans to colander and rinse under running cold water
to stop cooking; drain. Cut tomatoes into wedges.

4. For dressing, in small bowl, stir buttermilk (if using yogurt, add
1 tablespoon water) and mustard; set aside.

5. To serve, keep some romaine leaves whole; tear remaining romaine
into bite-size pieces. On dinner plates, arrange romaine, sliced
beef, potatoes, green beans, and tomato wedges. Serve salad with
buttermilk dressing.

Each serving: About 365 calories, 13 gm fat, 87 mg cholesterol, 635 mg
sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

Browse by categories