Description

Beef Tenderloin with Sautéed Vegetables is a show-stopping main course that combines the luxurious tenderness of perfectly roasted beef with the vibrant flavors of freshly sautéed vegetables. This dish features a beautifully seared and roasted tenderloin, which is incredibly juicy, melt-in-your-mouth tender, and full of rich beefy flavor. It’s paired with a medley of sautéed seasonal vegetables, such as carrots, Brussels sprouts, and bell peppers, which are lightly seasoned and cooked to perfection. Whether served with a drizzle of pan sauce or on its own, this dish brings sophistication and warmth to any holiday table. Perfect for special occasions, Beef Tenderloin with Sautéed Vegetables is an unforgettable meal that promises to impress your guests and leave them craving more.

Ingredients

Scale

For the Beef Tenderloin:

2 lbs beef tenderloin (center-cut, trimmed): The centerpiece of the dish. You can ask your butcher to trim the tenderloin for you to make prep easier.
2 tbsp olive oil (for searing): A good-quality oil is essential for getting a crisp, golden crust.
4 cloves garlic, minced: Garlic adds a wonderful aromatic depth of flavor.
1 tbsp fresh thyme (or 1 tsp dried thyme): Thyme is a classic herb that pairs beautifully with beef.
1 tbsp fresh rosemary (or 1 tsp dried rosemary): Rosemary’s fragrant, piney flavor enhances the richness of the beef.
Salt and pepper to taste: The building blocks of any great dish—season liberally!
2 tbsp unsalted butter (optional, for basting): Adding butter to the pan towards the end of searing will create a rich, flavorful glaze for the meat.

For the Sautéed Vegetables:

2 tbsp olive oil (for sautéing): Use a good-quality olive oil to cook the vegetables and add flavor.
1 cup carrots, sliced into thin rounds: Carrots add a natural sweetness and beautiful color to the dish.
1 cup Brussels sprouts, halved: Brussels sprouts provide a slightly bitter, earthy flavor that complements the richness of the beef.
1 cup baby potatoes, halved: These potatoes offer a satisfying texture and earthy flavor.
1 cup green beans, trimmed: Green beans add a touch of freshness and crunch.
1 medium red onion, sliced thinly: Red onions add a slight sweetness and color to the dish.
1 red bell pepper, sliced: Bell peppers bring vibrant color and sweetness to the vegetable medley.
Salt and pepper to taste: Season the vegetables well to enhance their natural flavors.
1 tbsp balsamic vinegar (optional, for drizzling): A splash of balsamic vinegar at the end of cooking adds a subtle tanginess that balances the richness of the beef.

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Instructions

STEP 1: PREHEAT THE OVEN

Start by preheating your oven to 400°F (200°C). This will ensure that the beef roasts at the right temperature and gets that golden, crispy exterior while staying juicy inside. A hot oven is key to achieving the perfect roast.

STEP 2: SEASON THE BEEF TENDERLOIN

Pat the beef tenderloin dry with paper towels. This is crucial for getting a good sear. Moisture on the surface of the meat can create steam rather than allowing the meat to sear properly. Once it’s dry, season generously with salt and pepper. Then, rub the minced garlic, fresh thyme, and rosemary all over the surface of the beef, pressing gently to help the seasonings adhere. These herbs will infuse the beef with aromatic flavors as it cooks.

STEP 3: SEAR THE BEEF

In a large oven-safe skillet (preferably a cast-iron skillet), heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the beef tenderloin in the pan. Sear the beef on all sides for about 3-4 minutes per side, until it develops a rich, golden-brown crust.

This step is essential for locking in the juices and creating a flavorful outer layer. If you want to elevate the flavor, add 2 tablespoons of unsalted butter to the pan during the final minute of searing. As the butter melts, tilt the pan and use a spoon to baste the beef with the melted butter. This adds richness and depth to the sear.

STEP 4: ROAST THE BEEF

Once the beef has been seared on all sides, transfer the skillet to the preheated oven. Roast the tenderloin for about 20-25 minutes for medium-rare (internal temperature of 125-130°F or 52-54°C). For a medium roast, cook it for 25-30 minutes, or until the internal temperature reaches 135°F (57°C).

Be sure to use a meat thermometer to check the internal temperature. The key to a perfectly cooked beef tenderloin is to take it out of the oven as soon as it reaches your desired temperature. After roasting, remove the beef from the oven and let it rest for about 10 minutes before slicing. Resting helps the juices redistribute within the meat, ensuring a tender and juicy roast.

STEP 5: SAUTÉ THE VEGETABLES

While the beef is roasting, it’s time to prepare the sautéed vegetables. Start by heating 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the sliced carrots, Brussels sprouts, and baby potatoes. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and get some color.

Next, add the green beans, red onion, and bell pepper to the pan. Continue to sauté for another 5-7 minutes until the vegetables are tender and lightly caramelized. Season with salt and pepper to taste.

For added flavor, drizzle the vegetables with a tablespoon of balsamic vinegar just before serving. The balsamic adds a subtle sweetness and tang that perfectly complements the richness of the beef.

STEP 6: SLICE AND SERVE

Once the beef has rested, slice it into thick medallions against the grain. Arrange the beef slices on a serving platter and surround with the sautéed vegetables. The vibrant colors of the vegetables make a beautiful contrast against the deep red of the beef, creating a visually stunning presentation.

Garnish with fresh rosemary or thyme sprigs for an added touch of elegance. Serve immediately, and enjoy!

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 450 kcal
Fat: 30g
Carbohydrates: 15g
Protein: 40g