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BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE
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
- 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.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- 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
- Squeeze pulp from roasted garlic.
- 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 protein
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.