Beef Tenderloin with Vegetables

From RPSwiki

BEEF TENDERLOIN WITH VEGETABLES

• ½ cup soy sauce
• 3 tablespoons grated peeled gingerroot
• ½ teaspoons fennel seeds
• ½ teaspoon crushed red pepper
• ½ teaspoon cracked black pepper
• ¼ teaspoon ground cloves
• 1 whole beef tenderloin roast, trimmed and tied (about 5 pounds)
• salad oil
• 1 pound mini yellow pattypan squash or 3 medium-sized yellow straightneck squash or zucchini
• 1 pound fresh siitake mushrooms
• 1 large bunch broccoli
• salt
• parsley sprigs for garnish

EARLY IN DAY:

1. In large heavy-weight plastic bag, mix soy sauce, ginger, fennel, crushed red pepper, black pepper, and cloves. Add tenderloin, turning to coat with marinade. Close bag and place in large baking dish or roasting pan; refrigerate 6 to 8 hours until ready to roast, turning bag occasionally.

ABOUT 1 1/4 HOURS BEFORE SERVING:

2. Preheat oven to 425°F. Place tenderloin on rack in large roasting pan; discard bag and marinade. Brush tenderloin with 1 tablespoon salad oil. Insert meat thermometer into center of thickest part of meat.