Serves 8 Cook Time 1 hour 10 minutes
1 1/2 lbs beef tenderloin
2/3 C jarred roasted red peppers
1 small shallot, minced
1/4 tsp garlic, grated
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp capers
1/4 tsp fresh rosemary
- Preheat the oven to 350 degrees F. Season the tenderloin with salt and pepper. Heat olive oil in an oven proof skillet over medium-high heat. Add the beef and brown on all sides (about 6 minutes). Transfer the skillet to the oven and roast until the internal temp reaches 125 degrees (about 30 minutes). Let it rest 15 minutes.
- Meanwhile, mix the chopped roasted bell peppers, shallot, vinegar, capers, garlic, rosemary, salt and pepper to taste in a small bowl. Thinly slice the beef and arrange on a serving platter and top with the pepper salsa.
Nutritional Information Per 2 calories 218, fat 15g, protein 16g, carbohydrates 1g, fiber 0g, sodium 42.5 mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center