Beef Tenderloin with Roasted Vegetables Recipe

3.5 2 4
Beef Tenderloin with Roasted Vegetables Recipe
Beef Tenderloin with Roasted Vegetables Recipe photo by Taste of Home
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Beef Tenderloin with Roasted Vegetables Recipe

Read Reviews
3.5 2 4
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 1 hour + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 1 hour + standing

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

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.
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 and discard marinade from tenderloin. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
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: 283 calories, 8g fat (3g saturated fat), 60mg cholesterol, 627mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 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 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 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir.
  3. Drain and discard marinade from tenderloin. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a 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

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Reviews forBeef Tenderloin with Roasted Vegetables

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MY REVIEW
midged User ID: 1105263 142250
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
eppylisa User ID: 5720616 152959
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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