Peppered Roast Tenderloin

Serves 10 • Gluten Free • Photo

• 1 (2½-pound) beef tenderloin, trimmed and tied
• 2 garlic cloves, thinly sliced lengthwise
• 4 teaspoons olive oil
• 1 tablespoon cracked black peppercorns
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh sage
• ½ teaspoon salt

1 Preheat oven to 425ºF.

2 With small knife, make small incisions all over tenderloin; insert slice of garlic into each incision. Rub oil all over meat. Mix together peppercorns, rosemary, thyme, sage, and salt in cup; rub mixture all over tenderloin.

3 Place tenderloin in roasting pan; roast 10 minutes. Reduce oven temperature to 350ºF. Roast until instant-read thermometer inserted into center of tenderloin registers 145ºF, about 20 minutes longer. Transfer to cutting board; let stand 15 minutes. Cut into 20 slices.

Per serving (2 slices): 183 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 67 mg Chol, 167 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 24 g Prot, 21 mg Calc. PointsPlus value: 5

Cook’s Note

Serve the tenderloin with mashed potatoes sprinkled with fresh chives (½ cup mashed potatoes per serving will increase the PointsPlus value by 3).

London Broil

Serves 4 • Gluten Free

• ½ cup dry red wine
• 1 garlic clove, minced
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (1-pound) top round or sirloin tip steak, trimmed

1 Combine wine, garlic, rosemary, salt, and pepper in large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 6 hours or up to overnight.

2 Preheat broiler.

3 Remove steak from bag; discard marinade. Put steak on broiler rack and broil 5 inches from heat until instant-read thermometer inserted into center of steak registers 145ºF, about 4 minutes per side. Transfer to cutting board; let stand 5 minutes. Cut across grain into 16 slices.

Per serving (4 slices): 186 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 56 mg Chol, 327 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 27 g Prot, 12 mg Calc. PointsPlus value: 5

Cook’s Note

Round out the meal with potatoes and steamed broccoli. A cooked 3-ounce red potato and 1 cup of steamed broccoli florets with each serving will increase the PointsPlus value by 3.