The best way to beef up

Published: September 25, 2008 1:00 a.m.

Last modified: September 25, 2008 1:12 a.m.

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The dynamic culinary duo of Janet and Greta Podleski are famous with a Food Network Canada show and the best-selling Eat, Shrink & Be Merry. Granet Publishing Inc. offered Metro this recipe from their collection of healthy comfort foods:

The Great Pretenderloin
The original recipe calls for a beef tenderloin, but an eye of round will work just as well. This recipe serves a crowd, so you can have the roast for dinner one night, sandwiches for lunch the next day and slice some for a salad topping the next night.

INGREDIENTS:
• 1 tbsp. softened butter or olive oil
• 1 tbsp. Dijon mustard
• 1 tbsp. brown sugar
• 1 tbsp. steak sauce
• 1 tbsp. minced fresh rosemary
• 2 tsp. minced garlic
• 1 1/ 2 tsp. salt
• 1/ 4 tsp. black pepper
• 1 tsp. grated lemon zest
• 1 whole beef tenderloin or 1 eye of round roast (3 pounds)

METHOD:
Preheat the oven to 450. Move the oven rack to the bottom third of the oven. Mix together the rub ingredients in a bowl. Rub all over beef and let stand at room temperature for 30 minutes. Place beef on shallow roasting pan. Put in oven, and turn heat to 400.

Roast meat, uncovered, 45-55 minutes or until meat thermometer inserted into the center registers 140 degrees for medium-rare.

Remove from the oven and let stand, uncovered, 10 minutes before slicing. The meat’s temperature will continue to rise as it rests.