Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes recipes

Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes recipes
14 Ingredients
  • 1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
  • 1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
  • 4 ounces diced pancetta
  • 2 pounds grape tomatoes
  • salt
  • ground black pepper
  • 6 large garlic cloves, finely chopped
  • 2/3 cup pitted kalamata olives, quartered lengthwise (3 ounces)
  • 1 1/2 cups water, divided
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 5 tablespoons extra-virgin olive oil, divided
  • 5 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh rosemary
  • 1/4 cup finely chopped flat-leaf parsley
Nutrition
1388
69% daily value
11 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free
     

Fat

156% 101

Saturated

192% 38

Trans

- 0

Monounsaturated

- 45

Polyunsaturated

- 5

Carbs

4% 11

Carbs (net)

- 9

Fiber

10% 2

Sugars

- 3

Sugars, added

- 0

Protein

205% 103

Cholesterol

144% 432

Sodium

65% 1568

Calcium

18% 176

Magnesium

28% 119

Potassium

38% 1789

Iron

46% 8

Zinc

163% 18

Phosphorus

134% 936

Vitamin A

5% 44

Vitamin C

16% 14

Thiamin (B1)

28% 0

Riboflavin (B2)

35% 0

Niacin (B3)

206% 33

Vitamin B6

216% 3

Folate equivalent (total)

18% 71

Folate (food)

- 71

Folic acid

- 0

Vitamin B12

231% 6

Vitamin D

11% 2

Vitamin E

24% 4

Vitamin K

37% 44

Sugar alcohols

- 0

Water

- 438
Comments
 
×