In a Roasting Pan
Chili-Rubbed Tenderloin with Spanish Peppers & Potatoes
1 teaspoon chili powder
½ teaspoon dried oregano
¾ teaspoon salt
1 (1-pound) beef tenderloin, trimmed
2 teaspoons olive oil
1 pound small red potatoes, scrubbed and halved
2 red or green bell peppers, cut into 1-inch pieces
1 tablespoon sherry vinegar
1 teaspoon smoked paprika
1 Preheat oven to 425°F.
2 Mix together chili powder, oregano, and ¼ teaspoon of salt on sheet of wax paper. Rub all over tenderloin.
3 Heat oil in heavy medium roasting pan over medium-high heat. Add beef and cook until browned on all sides, about 8 minutes; transfer to plate.
4 Combine potatoes, bell peppers, vinegar, paprika, and remaining ½ teaspoon salt in large bowl. Spray potato mixture with nonstick spray, tossing as you spray to coat evenly. Spread vegetables in same roasting pan in even layer.
5 Transfer roasting pan to oven. Roast, stirring once or twice, until vegetables are partially cooked, about 20 minutes. Push vegetables to sides of pan; place beef in center of pan. Roast until instant-read thermometer inserted into center of beef registers 145°F for medium and vegetables are cooked through, about 20 minutes. Transfer beef to cutting board and let stand 10 minutes. Cut beef across grain into 12 slices and serve with vegetables.
PER SERVING (3 slices beef and ½ cup vegetables): 268 Cal, 9 g Fat, 3 g Sat Fat, 0 g Trans Fat, 67 mg Chol, 500 mg Sod, 19 g Carb, 2 g Fib, 27 g Prot, 32 Calc.
HEALTHY EXTRA
Start your meal off with a refreshing sliced tomato, cucumber, and red onion salad dressed with lemon juice and a bit of salt and pepper. Serve the tenderloin with steamed kale.