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Beef Tenderloin w/Roasted Vegetables

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Involved

Ingredients

2 cups gf beef stock
1 cup gf chicken stock
4 small carrots, peeled, halved lengthwise
16 green beans, trimmed
1 red bell pepper, cut into 8 strips
4 fresh shiitake mushrooms, stemmed
8 asparagus spears, trimmed
1 zucchini, trimmed, cut into 1/2" thick rounds
Four 8 ounce beef tenderloin steaks (about
1-1/4" thick)
2 Tablespoons olive oil
1/2 cup dry red wine
6 Tablespoons (3/4 stick) chilled, unsalted butter, cut into pieces
Olive oil

Champ

Directions

For Beef:
In a medium saucepan combine gf beef stock and gf chicken stock. Boil until reduced to 3/4 cup, about 20 minutes.

In a large saucepan blanch carrots in boiling salted water for 3 minutes. Using a slotted spoon, transfer carrots to strainer and rinse under cold water.

Add beans to boiling water; cook 1 minute. Transfer to strainer with carrots and rinse under cold water. Drain well.

Arrange carrots, beans, bell pepper, mushrooms, asparagus, and zucchini in single layer on large baking sheet.
(Stock and vegetables can be prepared 4 hours ahead. Cover stock and vegetables separately and refrigerate.)

Preheat broiler.

Sprinkle steaks with salt and pepper.

In a large, heany skillet heat 2 tablespoons olive oil over medium-high heat. Add steaks; cook to desired doneness, about
4 minutes per side for medium-rare.
Transfer steaks to plate; tent with aluminum foil to keep warm.

Add dry red wine to same skillet. Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes. Add reduced stock and bring to a boil.

Remove from heat. Add chilled butter a few pieces at a time and whisk just until melted. Season sauce to taste with salt and pepper.

Meanwhile, brush vegetables lightly with olive oil and broil until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.

Spoon Champ onto 4 plates. Place steaks atop Champ. Arrange vegetables decoratively around Champ. Spoon sauce over vegetables and serve.

Adapted from Bon Appetit Magazine.

Tips

Allow plenty of time for prepping. This recipe is best served with Champ, (mashed potatoes with green onions). See recipe in directions. Read all the way through before beginning.

To blanch: Boil vegetables in water for 1-3 minutes. Serve immediately or chill with cold water and reheat to serve.

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