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Serves 4
1 tablespoon balsamic vinegar
1 teaspoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound beef tenderloin, cut into 4 steaks
1 small zucchini squash, cut crosswise into 1⁄2 in. slices
1 small yellow squash, cut crosswise into 1⁄2 in. slices
8 oz. asparagus, ends trimmed
6 oz. portobello mushrooms, cut into 1⁄2 in. slices
1 red bell pepper, cut into 2 in. pieces
1/2 cup boiler onions, halved
4 oz. Brussels sprouts, halved
1/2 cup whole baby carrots
1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil
1/2 cup beef broth
2 tablespoons balsamic vinegar
Mrs Baird's Whole Grain White or Wheat Rolls
In a shallow bowl, stir together 1 tablespoon balsamic vinegar, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add beef tenderloin and turn to coat. Cover and refrigerate at least 30 minutes, or up to 8 hours.
Place all vegetables in a shallow roasting pan. Sprinkle fresh rosemary and drizzle 1 tablespoon olive oil over the vegetables, and stir to coat. Bake in a preheated 400°F oven for 20 to 25 minutes, or until vegetables are tender, stirring occasionally. Preheat stove-top grill to medium-high heat. Remove meat from marinade (discarding marinade) and cook for 3 to 5 minutes per side or until desired doneness.
Add beef broth and 2 tablespoons balsamic vinegar to saucepan on stove-top grill and cook over medium-high heat for 2 to 4 minutes, or until mixture is reduced by half. Drizzle balsamic reduction over the beef. Spoon vegetables around beef and serve with your favorite Mrs Baird's rolls.
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