BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE

Roasted garlic is much more mellow than raw garlic, so don’t be alarmed by how much of it goes into our creamy Roasted Garlic Sauce. It’s the perfect complement to an elegant beef tenderloin roast.

Yield: Serves 6.

BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp chopped green onion
  • 1 tbsp chopped fresh rosemary
  • 1/2 tsp freshly ground pepper
  • 2 lb (1 kg) beef tenderloin roast
  • Roasted Garlic Sauce*

Directions

  1. Combine vinegar, oil, onion, rosemary and pepper in a large heavy zip-lock plastic bag. Add tenderloin and squeeze bag to coat tenderloin with marinade; seal bag and place on a plate. Refrigerate, turning bag occasionally, for 8 hours or overnight.
  2. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  3. Remove tenderloin from marinade and pat dry; discard marinade. Grill tenderloin, turning occasionally, to desired doneness. Let stand 5 minutes before carving. Serve with Roasted Garlic Sauce.
Nutritional analysis per serving:

275 calories, 17.2 g fat, 27.9 g protein, 2.3 g carbohydrate, 87 mg sodium

*Ingredient not included in nutritional analysis.

ROASTED GARLIC SAUCE

Ingredients

  • 2 heads roasted garlic
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/4 cup dry white wine
  • 1 cup whipping cream
  • 1/3 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • Dash nutmeg

Directions

  1. Squeeze pulp from roasted garlic.
  2. On a side burner of natural gas barbecue or directly on grid, melt butter in a small saucepan. Stir in garlic pulp and flour and cook, stirring, for 1 minute. Gradually stir in wine. Cook until slightly thickened. Stir in cream and cook until thickened. Add remaining ingredients and cook until cheese is melted.
Nutritional analysis per serving: 69 calories, 6.1 g fat, 63 g sodium, 2.4 g carbohydrate, 0.2 g dietary fibre, 1 g protien
Tip: To prepare roasted garlic, cut the top 1/4 inch off garlic heads. Place each garlic head on a piece of foil. Drizzle garlic heads with a little olive oil and sprinkle with thyme. Twist foil around garlic heads to enclose completely. Bake at 350°F  until soft, about 30 - 45 minutes.
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