Root Vegetables With Garlic And Beef Tenderloin

Name: Root Vegetables With Garlic And Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 -25 garlic cloves, unpeeled (or 2 large bulbs of garlic); 3 -4 tablespoons melted butter; 1/4 cup olive oil (with 2 tablespoons butter, more as needed); 1 1/2 lbs beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces; 3 tablespoons flour; seasoning salt; pepper; 1 large onion, chopped; 1 tablespoon dried thyme (rubbed between fingers to release flovors); 3 teaspoons dried sage; 1/2 cup dry red wine (can use more); 2 (14 ounce) cans beef broth or (14 ounce) cans beef consomme, undiluted; 2 large carrots, chopped; 2 large parsnips, peeled and chopped; 2 potatoes, peeled and chopped; 2 -3 small rutabagas, peeled and chopped

Servings: persons

20 -25 garlic cloves, unpeeled (or 2 large bulbs of garlic)
3 -4 tablespoons melted butter
1/4 cup olive oil (with 2 tablespoons butter, more as needed)
1 1/2 lbs beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces
3 tablespoons flour
seasoning salt
pepper
1 large onion, chopped
1 tablespoon dried thyme (rubbed between fingers to release flovors)
3 teaspoons dried sage
1/2 cup dry red wine (can use more)
2 (14 ounce) cans beef broth or (14 ounce) cans beef consomme, undiluted
2 large carrots, chopped
2 large parsnips, peeled and chopped
2 potatoes, peeled and chopped
2 -3 small rutabagas, peeled and chopped

1
Set oven to 350 degrees.
2
To make the garlic: toss the unpeeled garlic cloves in melted butter and place on a small baking sheet.
3
Bake for about 15-20 minutes, or until beginning to brown; set aside to cool.
4
When cool enough to remove the skins, peel the skins from the cloves (this can be done well in advance).
5
In a large pot over medium-high heat melt about 2 tablespoon butter with olive oil.
6
Sprinkle the beef with seasoning salt (or white salt) and pepper then dust/sprinkle (do not coat in the flour) with about 2-3 tablespoons flour; add to the pot and saute about 6 minutes.
7
Transfer the beef to a bowl or plate.
8
Add in more oil if needed and saute the chopped onions with the thyme and sage.
9
Add in all veggies including the peeled garlic cloves with beef broth and wine; cover and simmer until firm-tender (about 20-30 minutes).
10
Return the beef to the pot with any juices from the plate or bowl; simmer for 15 minutes.
11
Season with salt and pepper to taste.
12
In a small bowl, whisk together 2 tablespoons water with 2 tablespoon flour, and pour into simmering juice; stir with wooden spoon.
13
Delicious!

1993

kcal

Calories

107

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 20 -25 garlic cloves, unpeeled (or 2 large bulbs of garlic), 3 -4 tablespoons melted butter, 1/4 cup olive oil (with 2 tablespoons butter, more as needed), 1 1/2 lbs beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces, and more.

Yes, Root Vegetables With Garlic And Beef Tenderloin falls under the Soups & Stews 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.

That's it — enjoy your meal!