Poached beef tenderloin served with steamed vegetables tossed with lemon butter makes an elegant meal perfect for any special occasion dinner.

Poached Beef Tenderloin with Steamed Vegetables

1 (2 pound) beef tenderloin roast
1 tablespoon vegetable oil
4 cups water
1 (10.5-ounce) can condensed beef broth
1 cup dry red wine
2 cloves garlic, peeled and minced
1 teaspoon crushed dried marjoram
4 black peppercorns
3 whole cloves
12 ounces baby carrots, peeled
4 medium new potatoes, quartered
12 Brussels sprouts, halved
1 tablespoon butter or margarine, melted
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper

1. Tie beef tenderloin roast with heavy string at 2-inch intervals.
2. In a Dutch oven or heavy stockpot, brown roast in oil over medium-high heat until all sides are browned. Pour off drippings.
3. Add water, broth, wine, garlic, marjoram, peppercorns and cloves. Bring to a boil; reduce heat to medium-low, cover and simmer 10 minutes per pound. Temperature should register 130°F. Do not overcook. Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and let stand 10 minutes before carving.
4. Meanwhile, place carrots and potatoes in a steamer over 1 to 2-inches of boiling water. Cover and cook 6 minutes. Add Brussels sprouts; cover and continue cooking 5 to 7 minutes or until vegetables are tender.
5. Combine butter, lemon juice, salt and pepper. Toss with steamed vegetables.
6. Remove string from roast and carve into thin slices. Serve with vegetables.

Makes 8 servings.

Recipe and photograph provided courtesy of Beef Industry Council.