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    Lemon-Garlic Chicken View Edit
    Lemon-Rosemary Chicken with Marsala Sauce and Eggplant View Edit
    Lemon-Thyme Tenderloin with Roasted vegetables View Edit

    Servings: Not specified

    Directions

    Directions: 1. Heat oven to 425°F. 2. 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. 3. Place beef in a large roasting pan. Roast 40 minutes. 4. 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. 5. Transfer roast to a cutting board. Let rest 5 minutes before slicing. Sweet bell peppers and green onions surround lemon-and-thyme-seasoned beef tenderloin in this elegant entree.

    Ingredients
    • 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Net Carbs: 2 grams Total Carbs: 4 grams Fiber: 2 gram Protein: 42 grams Fat: 54 grams Calories: 682 Makes: 8 servings Prep Time: 20 minutes Total Time: 1 hour 15 minutes

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