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Beef Tenderloin with Roasted Vegetables

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

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 shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and 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 tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin 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°).
  • 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.
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.

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Reviews

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Average Rating:
  • Douglas
    Dec 3, 2018

    I made this for a Sunday dinner with friends. It was incredible and friends thoroughly enjoyed it! I made it exactly according to the recipe, including time and temp for medium rare. I did substitute asparagus for brussels sprouts , which I prepared separately. Potatoes and carrots were perfect! The meat was in incredibly tender and tasteful! When serving this tenderloin recipe in the future, this will be my go-to recipe everytime!

  • midged
    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.

  • eppylisa
    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!!!