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Garlic Roasted Tenderloin with Gremolata Sauce

This roasted Beef Tenderloin recipe, topped with a Gremolata sauce, will be the star of any dinner celebration.

  • 1 hr
    10 min
  • 12
    SERVINGS
  • 280
    Cal
  • 21 g
    Protein

Ingredients:

Gremolata Sauce
  • 1 medium lemon
  • 3 cups fresh parsley, Chopped
  • 1 Tablespoon garlic
  • 3 Tablespoon grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 cup beef stock

Cooking:

  1. Preheat oven to 350°F. Combine minced garlic, salt and black pepper; press evenly onto all surfaces of beef roast. 

  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 350°F oven 40 to 60 minutes for medium rare; 45 to 65 minutes for medium doneness.

  3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

Gremolata Sauce
  1. In a food processor; grate lemon peel and squeeze 2 tablespoon lemon juice from lemon. Combine lemon, beef stock, chopped parsley, minced garlic, parmesan cheese, and 1/4 teaspoon salt. Blend until mixture is smooth and thick. 
Serving
  1. Carve roast into slices. Season with salt, as desired. Serve with Gremolata sauce on top. 
284 CALORIES

0 % *

8.2g SAT FAT

0 % DV **

21g PROTEIN

0 % DV

3.7 mg IRON

0 % DV

3.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 oz: 284 Calories; 186.3 Calories from fat; 20.7g Total Fat (8.2 g Saturated Fat; 0.1 g Trans Fat; 0.9 g Polyunsaturated Fat; 8.6 g Monounsaturated Fat;) 71 mg Cholesterol; 288 mg Sodium; 2.6 g Total Carbohydrate; 0.84 g Dietary Fiber; 0.2 g Total Sugars; 21 g Protein; 0 g Added Sugars; 48.4 mg Calcium; 3.7 mg Iron; 392 mg Potassium; 0.1 mcg Vitamin D; 0.24 mg Riboflavin; 6.6 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 190 mg Phosphorus; 3.6 mg Zinc; 19.7 mcg Selenium; 77.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin, Vitamin B6, Phosphorus, and Choline.

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