Beef Tenderloin with Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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! Janet Tucker, Bellevue, Ohio 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 |
Directions:
1. Place tenderloin in a large resealable plastic bag. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin; seal bag and turn to coat. Refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.
2. Place the potatoes, brussels sprouts and carrots in a greased 13-in. x 9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 30 minutes; stir.
3. Drain and discard marinade from tenderloin. Place tenderloin over vegetables. Bake, uncovered, for 30-45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
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. Yield: 8-10 servings.
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