Nutritional Info

Nutrition Facts

Serving Size 1 (159g)

Calories 236
Calories from Fat 101 (43%)
Amount Per Serving %DIV
Total Fat 11.2g 17%
Saturated Fat 4.3g 22%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 69.5mg 23%
Sodium 511.6mg 22%
Potassium 489.2mg 10%
Total Carbohydrate 4.1g 1%
Dietary Fiber 0.7g 3%
Sugars 1.6g
Protein 28.4g 57%

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Beef Tenderloin With Herbed Tomato Sauce

Recipe Description
This is a great meal for a nice Sunday dinner. This makes for an excellent presentation and has a lot of flavor. Also good for dinner parties, or a nice romantic dinner.
Prep time
30 min
Cook time
2 hr
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
2 1/2 Pound(lb)  center cut beef tenderloin, trimmed
1/2 Teaspoon(t)  freshly ground pepper
1/2 Teaspoon(t)  garlic powder
2 Teaspoon(t)  paprika
1 Teaspoon(t)  celery salt
1/4 Teaspoon(t)  rubbed sage
1 Unknown()  nonstick cooking spray
1/4 Cup(c)  pureed tomatoes
1/4 Cup(c)  low-sodium soy sauce
1/4 Cup(c)  balsamic vinegar
1   garlic clove, minced
1 Tablespoon(T)  dried basil
1 Teaspoon(t)  pepper freshly ground lettuce leaves


Rub beef with 11/2 teaspoon pepper, garlic powder, paprika, celery salt, and sage.

Refrigerate in a sealed plastic bag for 2 to 4 hours.

Remove beef from the refrigerator 1 hour before cooking.

Preheat oven to 325°. Slice beef into thin medallion sizes, leaving the tenderloin together. Place in a baking pan that has been coated with nonstick cooking spray.

Bake for 1 hour.

To make tomato sauce, combine the tomato puree, soy sauce, vinegar, and remaining spices in a medium mixing bowl.

Remove the meat from the oven and brush the tomato herb sauce over the meat. Return to the oven and continue to bake for another hour or until the juices run clear and the center of meat reaches a temperature of 140° (rare) to 160° (well-done).

Serve on a large platter, placing meat medallions in a circular fashion on top of lettuce leaves.

Additional notes

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