Beef Tenderloin with Roasted Vegetables Recipe photo by Taste of Home

Beef Tenderloin with Roasted Vegetables

Total Time
Prep: 20 min. + marinating Bake: 1 hour + standing
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

Updated: Sep. 13, 2023

Beef Tenderloin with Roasted Vegetables

Prep Time 20 min
Yield 10 servings


  • 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 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 425° for 20 minutes; stir.
  3. Drain tenderloin, discarding marinade; if desired, tie roast with baker's twine. Place over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  4. Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake until tender, 10-15 minutes longer, while beef is resting. Slice beef and serve with vegetables.

Nutrition 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.