One Skillet Roast Beef with Vegetables

Yield: 4 servings

Per Serving: 1 lean, 3 green, 2 condiments

Prep Time: 20 minutes

Total Time: 60 minutes

Ingredients

• 1½ lbs. beef tenderloin

• 1 tsp salt, divided

• 1 tsp ground black pepper, divided

• ½ cup scallions, cut into 1-inch pieces

• 1½ cups diced green pepper

• 1½ cups diced red bell pepper

• 2 cups button mushrooms, quartered

• 1 cup watercress, coarsely chopped

  
  

Directions

1. Season the beef tenderloin with a ½ teaspoon of salt and pepper and sear it in a preheated 11-inch cast-iron skillet until well browned on all sides. Alternatively, a stainless steel skillet can be used.

2. Cook the tenderloin in an oven at 275°F to an internal temperature of 125°F for about 30 to 40 minutes.

3. While the tenderloin is roasting, cut the scallions, peppers, and mushrooms, and combine in a mixing bowl; set aside.

4. Once the tenderloin is cooked, remove it from the oven and set it aside to keep warm.

5. Increase the oven temperature to 425°F.

6. Season the cut vegetables with a ½ teaspoon of salt and pepper and place them into the cast iron skillet used to cook the tenderloin.

7. Roast at 425°F for about 15 minutes, stirring occasionally.

8. Once the vegetables are tender, mix in the watercress.

9. When ready to eat, carve the tenderloin into 12, (¼-inch) slices. Divide the vegetables into 4 equal-sized portions. Arrange 3 slices of beef on each portion, and serve.

Note: For medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°F; for medium-well to 145°, and for well-done to 160°F.

Nutrition Per Serving: 300 calories, 40g protein, 9g carbohydrate, 10g fat