Cancel those dinner reservations’you can make the kind of dinner you find in fine restaurants, and you don’t have to be a chef to do it. The roast beef tenderloin in red wine almost cooks itself, and the vegetables complement the meat perfectly.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Preheat the oven to 450°F (230°C). Rub the beef tenderloin with pepper. Tuck the ends under and tie with string. Mix the red wine with 1 1⁄2 cups water. Coat a frying pan with cooking spray and set over medium-high heat. Add the beef tenderloin, a third of the onions and the garlic and sear the meat until browned on all sides, 10 minutes. Discard the garlic and onion and transfer the tenderloin to a roasting pan. Pour in half the red wine mixture. Add 3 thyme sprigs and place the pan in the oven.
Meanwhile, set aside 5 mushrooms and slice the remaining ones. Sauté the sliced mushrooms, remaining onions and sugar in the frying pan until brown, about 7 minutes. Cook the carrots in boiling water in a saucepan until they are just tender, 5–7 minutes. Drain.
After the meat has been roasting for 20 minutes, add the carrots and sautéed vegetables to the pan. Pour in the remaining red wine mixture. Roast until done to your taste, about 25 minutes longer for medium. Transfer the meat to a board and let stand 10 minutes. Add the tomatoes to the pan, cover and let stand.
Meanwhile, cook the noodles according to the package directions. Trim the reserved mushrooms and flute with a paring knife. Coat a frying pan with cooking spray and set over medium heat. Sauté the mushrooms for 5 minutes. Arrange the noodles and vegetables on a platter. Slice the roast beef tenderloin and add to the platter. Garnish with mushrooms and thyme. Serve with the pan juices.
Per serving: 536 calories, 49 g protein, 13 g total fat, 5 g saturated fat, 105 mg cholesterol, 52 g total carbohydrate, 9 g sugars, 7 g fibre, 131 mg sodium
Cooking mushrooms breaks down their fibrous cell walls, making their nutrients more available to the body.