Beef Tenderloin with Roasted Vegetables
Beef Tenderloin with Roasted Vegetables
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about!
Ingreadient
- 1 beef tenderloin roast (3 pounds)
- 3/4 cup dry white wine or beef broth
- 3/4 cup reduced-sodium soy sauce
- 4 teaspoons minced fresh rosemary
- 4 teaspoons Dijon mustard
- 1-1/2 teaspoons ground mustard
- 3 garlic cloves, peeled and sliced
- 1 pound Yukon Gold potatoes, cut into 1-inch wedges
- 1 pound Brussels sprouts, halved
- 1 pound fresh baby carrots
Direction
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.
- Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir.
- Drain tenderloin, discarding marinade; if desired, tie roast with baker's twine. Place over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake until tender, 10-15 minutes longer, while beef is resting. Slice beef and serve with vegetables.
