03-25-07, 06:12 PM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,955
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Lemon-Thyme Tenderloin with Roasted Vegetables
LEMON-THYME TENDERLOIN WITH ROASTED VEGETABLES Servings: 8
Prep time: 0:20:00
Bake/Cook time: 1:15:00 Calories: 682
Fat: 54 grams
Protein: 42 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 2 grams
3 tablespoons olive oil
2 tablespoons grated lemon peel
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1 1/2 teaspoons salt
1 teaspoon pepper
1 beef tenderloin roast (4 pounds), trimmed
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces
2 yellow squash, cut into 1-inch pieces
1. Heat oven to 425°F. Combine lemon oil, thyme,
marjoram, salt and pepper in a bowl; rub half the
mixture over tenderloin and toss remaining mixture with
the vegetables to coat. Place beef in a large roasting
pan. Roast 40 minutes. Add vegetables to pan.
Continue cooking until an instant read (or meat)
thermometer inserted in tenderloin registers 135° F for
medium rare or 145° F for medium doneness. Transfer
roast to a cutting board. Let rest 5 minutes before
slicing.
Sweet bell peppers and green onions surround lemon-andthyme-
seasoned beef tenderloin in this elegant entre. Atkins - Lemon-Thyme Tenderloin with Roasted Vegetables Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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