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Beef Tenderloin with Roasted Vegetables Recipe
Beef Tenderloin with Roasted Vegetables Recipe photo by Taste of Home

Beef Tenderloin with Roasted Vegetables Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + marinating Bake: 1 hour + standing
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 1 hour + standing
MAKES: 10 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

Nutritional Facts

1 serving equals 283 calories, 8 g fat (3 g saturated fat), 60 mg cholesterol, 627 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

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.
Originally published as Beef Tenderloin with Roasted Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p62

Nutritional Facts

1 serving equals 283 calories, 8 g fat (3 g saturated fat), 60 mg cholesterol, 627 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Beef Tenderloin with Roasted Vegetables

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 24, 2011

I made this for a Christmas dinner party and was very disappointed. The soy sauce overpowered the other flavors. Will not make this again.

MY REVIEW
Reviewed Dec. 25, 2010

I made this for Christmas Eve Dinner. It came out better than I ever expected. The cooking time was different for my oven. The vegetables were just as delicious. The meat was so tender and perfect. Great recipe!!!

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