Beef Tenderloin Dijon With Steamed Veg
1 1/2 tsps. salt, divided
3/4 tsp. pepper, divided
2 tbs. olive oil
2 cloves garlic, minced
4 cups water
2 cans (10 3/4 ozs. each) condensed beef broth
1 bay leaf
1/2 tsp. dried thyme leaves
2 whole cloves
Steamed Vegetables
1 tbs. each cornstarch and
Dijon-style mustard
Steamed Vegetables:
12 ozs. carrettes or baby carrots, pared
4 med. new potatoes, quar-tered
6 brussels sprouts, halved
2 tbs. butter, melted
1 tbs. fresh lemon juice
1/2 tsp. salt
1/8 tsp. pepper
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