Beef Tenderloin With Roasted Vegetables Recipe

Name: Beef Tenderloin With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.
2
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 425u00b0 for 20 minutes; stir.
3
Drain and discard marinade from tenderloin; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0).
4
Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Beef Tenderloin With Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Roasted Vegetables

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