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Beef Tenderloin with Roasted Vegetables

Total Time

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

Makes

10 servings

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
Beef Tenderloin with Roasted Vegetables Recipe photo by Taste of Home

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

  1. 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.
  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 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°).
  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.

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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