Name: Beef Tenderloin with Roasted Vegetables
Prep time: 15 min
Cook time: PT-481827H55M42S
Total time: PT-481827H55M42S
Ingredients: 2 lb beef tenderloin (center-cut, whole); 2 tablespoons olive oil; 4 cloves garlic (minced); 2 teaspoons fresh rosemary (finely chopped, or 1 teaspoon dried); 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme); 1 tablespoon Dijon mustard; Salt and freshly ground black pepper (to taste); 1 lb baby potatoes (halved or quartered); 1 lb carrots (peeled and cut into 2-inch pieces); 1 lb Brussels sprouts (trimmed and halved); 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon garlic powder; Salt and freshly ground black pepper (to taste)

Ingredients

Scale

For the Beef Tenderloin:

2 lb beef tenderloin (center-cut, whole)
2 tablespoons olive oil
4 cloves garlic (minced)
2 teaspoons fresh rosemary (finely chopped, or 1 teaspoon dried)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon Dijon mustard
Salt and freshly ground black pepper (to taste)

For the Roasted Vegetables:

1 lb baby potatoes (halved or quartered)
1 lb carrots (peeled and cut into 2-inch pieces)
1 lb Brussels sprouts (trimmed and halved)
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and freshly ground black pepper (to taste)

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Instructions

1. Prepare the Beef Tenderloin:

Preheat your oven to 400°F (200°C).
Season the beef: Rub the beef tenderloin with olive oil, then coat it with minced garlic, fresh rosemary, thyme, and Dijon mustard. Season generously with salt and pepper on all sides.
Sear the beef (optional, but recommended): Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the beef tenderloin for 2-3 minutes on each side until it develops a rich brown crust. This step adds great flavor and helps lock in juices, but if you’re short on time, you can skip this and go straight to roasting.
Transfer to the oven: Once seared (or if skipping searing), transfer the skillet with the beef tenderloin to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches your desired level of doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Well-done: 160°F (71°C)
Rest the meat: After removing the beef from the oven, let it rest for 10-15 minutes before slicing. This ensures the juices redistribute and keeps the meat juicy.

2. Prepare the Roasted Vegetables:

Toss the vegetables: In a large bowl, toss the baby potatoes, carrots, and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper. Make sure all the vegetables are evenly coated.
Arrange on a baking sheet: Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. Make sure the vegetables are spaced out to allow them to roast properly and get crispy edges.
Roast: Place the baking sheet in the oven (you can roast the vegetables while the beef is cooking, but if your beef is finished first, you can roast the vegetables separately). Roast for 20-25 minutes, or until the potatoes are golden brown and the vegetables are tender and caramelized, stirring halfway through for even cooking.

3. Serve:

Slice the beef tenderloin into thick medallions and serve with the roasted vegetables on the side. Garnish with extra fresh thyme or rosemary if desired.
Serve with a simple salad or some crusty bread for a well-rounded meal.

Prep Time: 15 minutes
Cook Time: 50 minutes to 1 hour

Nutrition

Calories: 400 kcal
Fat: 23g
Carbohydrates: 28g
Protein: 34g