Recipe by The Sonoma Diet Online
"An elegant beef tenderloin roast is served with roasted vegetables and a balsamic gravy. You will hardly feel like you are on a diet with this wave two meal."
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beef tenderloin roast (about 2-1/2 inches in diameter), trimmed of any fat
carrots, cut into 2x1/2-inch pieces
turnips, cut into 2x1/2-inch pieces
shallots, quartered lengthwise
red bell peppers, cut into 1/2-inch-wide strips
1 1/2 teaspoons
extra-virgin olive oil
finely chopped fresh rosemary plus sprigs for garnish
head garlic, halved crosswise and wrapped in aluminum foil
reduced-sodium beef broth
kosher salt (to taste)
pepper (to taste)
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Tenderloin of Beef, Winter Vegetables and Balsamic Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 92
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