Yield: 8 servings
|2 pounds||Medium-size red potatoes|
|\N \N||Salad oil|
|1 teaspoon||Crushed rosemary leaves|
|1 teaspoon||Coarsely ground black pepper|
|2½ pounds||Beef tenderloin roast|
|1 pounds||Green beans|
|3 smalls||Yellow or red tomatoes|
|¼ cup||Buttermilk or plain low-fat yogurt|
|⅓ cup||Whole grain or Dijon mustard|
|1 medium||Head romaine lettuce|
ABOUT 1½ HOURS BEFORE SERVING: 1. Preheat oven to 425F. Cut potatoes into 1 ½" chunks. In large pan (17" by 11 ½"), toss potatoes with 1 T salad oil and ½ t salt.
2. In cup, mix rosemary, pepper, 1 t salt, and ½ t salad oil. Trim fat from beef tenderloin roast; rub rosemary mixture on roast. Insert meat thermometer into center of roast; place on small rack in roasting pan and arrange potatoes in roastinp, pan around the meat.
Roast 45 minutes or until meat thermometer reaches 140'F. for rare or until of desired doneness and potatoes are fork-tender. Remove roast to cutting board; let stand 10 minutes. Cut roast into ½"-thick slices.
3. Meanwhile, trim ends from green beans. In 3-quart saucepan over high heat, heat green beans and enough water to cover to boiling.
Reduce heat to low; cover and simmer 10 minutes or until beans are tender. Remove beans to colander and rinse under running cold water to stop cooking; drain. Cut tomatoes into wedges.
4. For dressing, in small bowl, stir buttermilk (if using yogurt, add 1 tablespoon water) and mustard; set aside.
5. To serve, keep some romaine leaves whole; tear remaining romaine into bite-size pieces. On dinner plates, arrange romaine, sliced beef, potatoes, green beans, and tomato wedges. Serve salad with buttermilk dressing.
Each serving: About 365 calories, 13 gm fat, 87 mg cholesterol, 635 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG