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Lemon-Thyme Tenderloin With Roasted Vegetables

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

3 tablespoons 45mlOlive oil
2 tablespoons 30mlGrated lemon peel
2 teaspoons 10mlDried thyme leaves
1 teaspoon 5mlDried marjoram
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlFreshly-ground black pepper
1   Beef tenderloin roast - (4 lbs) - trimmed
1   Red bell pepper - cut 1" wedges (small)
1   Yellow bell pepper - cut 1" wedges (small)
8   Green onions - cut 2" pieces
2   Yellow squash - cut 1" pieces

Recipe Instructions

Heat oven to 425 degrees. 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 degrees for medium-rare or 145 degrees for medium doneness.

Transfer roast to a cutting board. Let rest 5 minutes before slicing.

This recipe yields 8 servings.

Carbohydrates: 4 grams

Net Carbs: 2.5 grams

Fiber: 1.5 grams

Protein: 42 grams

Fat: 54.5 grams

Calories: 682


"Sweet bell peppers and green onions surround lemon-and-thyme-seasoned beef tenderloin in this elegant entree."

Atkins Cookbook at


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