Inter Foods : Ep4


Inter Foods : Slow-Cooker Beef Tenderloin

by Amanda Wentz, Virginia Beach, Virginia
I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. —Amanda Wentz, Virginia Beach, Virginia
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
  • 1-1/2 cups dry red wine
  • 1 can (10-1/2 ounces) condensed tomato soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (15 ounces) tomato sauce
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon pepper
  • 1 beef tenderloin (6 pounds)
  • Chopped fresh parsley, optional

Directions

  1. Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker.
  2. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture.
  3. Cover and cook on low until meat is tender, 6-8 hours.
  4. If desired, top with chopped fresh parsley.

Nutrition Facts

  • 5 ounces cooked beef with 3/4 cup sauce: 319 calories
  • 11g fat (4g saturated fat)
  • 75mg cholesterol
  • 470mg sodium
  • 10g carbohydrate (4g sugars, 2g fiber)
  • 38g protein.