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Glazed Beef Tenderloin with Curried Vegetables Recipe

Glazed Beef Tenderloin with Curried Vegetables Recipe

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Glazed Beef Tenderloin with Curried Vegetables

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Ingredients

Count

Nutrition

299

Calories

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Ingredients:

Serving

3 tbsp soy sauce
2 tbsp pure maple syrup
2 large shallots, minced
2 tsp curry powder
two 2 1/2 -lb beef tenderloins
2 tbsp vegetable oil
salt
1 1/2 lb sugar snap peas
2 lb fresh lima beans, shelled (about 2 cups)
2 1/2 tbsp curry powder
4 tsp mustard seeds
2/3 cup pure olive oil
6 tbsp white wine vinegar
3 large garlic cloves, minced
2 tsp finely grated lemon zest
1 1/2 tsp kosher salt
4 bunches red radishes, quartered
4 cucumbers--peeled , halved lengthwise, seeded and sliced
1 inch thick
1/2 cup snipped chives

Directions:

Prepare the beef: Preheat the oven to 500°. In a large glass baking dish, combine the soy sauce, maple syrup, shallots and curry powder. Add the beef and rub the soy mixture all over.
In an ovenproof skillet, heat the vegetable oil until almost smoking. Season the beef with salt, add to the skillet and cook over moderately high heat until browned, about 15 minutes. Transfer the skillet to the oven and roast the meat for about 20 minutes, or until it reaches 125° on an instant-read thermometer for medium rare. Transfer the roasts to a cutting board and let stand until cooled.
Prepare the vegetables: In a pot of boiling salted water, cook the sugar snaps for 1 minute. Using a slotted spoon, transfer them to a colander set under cold running water; drain, pat dry and transfer to a large bowl. Repeat with the lima beans, cooking them until just tender, about 4 minutes; add them to the peas.
In a small skillet, toast the curry powder over low heat, stirring, for 2 minutes; transfer to a plate. Add the mustard seeds to the skillet and cook for 2 minutes; transfer to another plate.
In a bowl, combine the curry powder, oil, vinegar, garlic, lemon zest and salt.
Cut each roast into 1/4-inch-thick slices. Add the radishes, cucumbers, chives, mustard seeds and 1/2 cup of the curry vinaigrette to the sugar snaps and lima beans and toss. Serve the beef with the vegetables and pass the remaining vinaigrette separately.
Make Ahead: The roasted beef and the cooked peas and beans can be refrigerated separately overnight.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	299.13 Kcal (1252 kJ)
Calories from fat	140.38 Kcal
		% Daily Value*
Total Fat	15.6g	24%
Sodium	528.38mg	22%
Potassium	749.19mg	16%
Total Carbs	32.55g	11%
Sugars	8.76g	35%
Dietary Fiber	9.83g	39%
Protein	10.06g	20%
Vitamin C	20.1mg	34%
Vitamin A	0.6mg	19%
Iron	55.7mg	309%
Calcium	71.8mg	7%

Amount Per 100 g
Calories	135.7 Kcal (568 kJ)
Calories from fat	63.68 Kcal
		% Daily Value*
Total Fat	7.08g	24%
Sodium	239.71mg	22%
Potassium	339.89mg	16%
Total Carbs	14.77g	11%
Sugars	3.97g	35%
Dietary Fiber	4.46g	39%
Protein	4.56g	20%
Vitamin C	9.1mg	34%
Vitamin A	0.3mg	19%
Iron	25.3mg	309%
Calcium	32.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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