Soy-Glazed Beef Tenderloin with Tomatoes, Zucchini, and Eggplant

Soy-Glazed Beef Tenderloin with Tomatoes, Zucchini, and Eggplant

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What a unique and delicious recipe to enjoy during the winter months. The zucchini, eggplant, and tomatoes add a wonderful flavor that the whole family is sure to enjoy! Serve this recipe with some cheesy mashed potatoes on the side and you'll be in heaven.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 3-lb. beef tenderloin
  • 1/4 C. butter, melted
  • 1/4 C. soy sauce
  • salt and pepper, to taste
  • olive oil
  • 3 med. zucchini, sliced
  • 3 sm. eggplant, sliced
  • 2 C. cherry tomatoes

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Directions

Place the meat in a non-reactive bowl with the butter and soy sauce. Place into the fridge for an hour, then remove.

Toss the veggies with the salt, pepper, and olive oil and lay onto a nonstick baking sheet. Place the tenderloin on top and bake for approximately 50 minutes, making sure to baste the meat ever 15 minutes. Toss veggies halfway through.

Allow meat to rest 15 minutes prior to slicing and serving.

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