Three-Pepper Tenderloin Roast with Mushroom & Leek Barley

Want to impress someone special with your expert kitchen skills? This peppery Tenderloin Roast with mushroom-leek barley is a great place to start. Tart cranberries are a tasty twist.

  • 1 hr
    15 min
  • 12
    SERVINGS
  • 690
    Cal
  • 58 g
    Protein

Ingredients:

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 tablespoon coarsely ground mixed peppercorns (black, white, green and pink)
  • 1 pound cremini or white button mushrooms, halved or quartered if large
  • 3 medium leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces
  • 2 tablespoons olive oil, divided
  • 1 cup uncooked quick-cooking barley
  • 2-1/2 cups reduced-sodium beef broth
  • 1/2 cup dried sweetened cranberries or cherries
  • Salt

Cooking:

  1. Preheat oven to 425°F. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1 tablespoon oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet.

  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 35 to 40 minutes or until tender and lightly browned, stirring once.

  3. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until golden brown, stirring frequently. Add broth and cherries; bring to boil. Reduce heat and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.

  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

  5. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.

692 CALORIES

0 % *

6g SAT FAT

0 % DV **

58g PROTEIN

0 % DV

6.3 mg IRON

0 % DV

10.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/4 of recipe, 6 oz serving: 692 Calories; 21 Calories from fat; 21g Total Fat (6 g Saturated Fat; 10 g Monounsaturated Fat;) 141 mg Cholesterol; 401 mg Sodium; 66 g Total Carbohydrate; 10.3 g Dietary Fiber; 58 g Protein; 6.3 mg Iron; 20.2 mg Niacin; 1.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 10.7 mg Zinc; 85.9 mcg Selenium; 210.2 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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