VEGETABLES TO SERVE WITH BEEF TENDERLOIN RECIPES

BEEF TENDERLOIN WITH ROASTED VEGETABLES RECIPE: HOW TO MAKE IT

Beef Tenderloin with Roasted Vegetables Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 10 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 283 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 627mg sodium, CarbohydrateContent 16g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat

ROASTED BEEF TENDERLOIN WITH ROOT VEGETABLES - CLASSIC RECIPES

Roasted Beef Tenderloin With Root Vegetables - Classic Recipes image

Make your holiday meal extra special with a fabulous roast beef tenderloin. This tender, juicy beef tenderloin is roasted to perfection with potatoes and carrots. The beef is served with the vegetables and a silky red wine sauce.

Provided by Diana Rattray

Categories Entree Holiday Dinner Beef

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield servings

Number Of Ingredients 19

Ingredients

1 beef tenderloin roast, about 4 pounds
1/4 cup red wine, such as pinot noir or burgundy
4 cloves garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
2 1/2 pounds red-skinned or Yukon gold potatoes, peeled and cut into 1-inch pieces
4 medium carrots, peeled, quartered lengthwise and cut into 2-inch lengths
1 large onion, cut into wedges
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon pepper
3 tablespoons olive oil
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, thinly sliced
3 cups beef stock, preferably unsalted or low sodium
1 cup red wine, such as pinot noir or burgundy
kosher salt and freshly ground black pepper, to taste

Steps:

Put the tenderloin in a large food storage bag with 1/4 cup red wine, the 4 cloves of garlic (minced), Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag and refrigerate for about 2 hours.
Preheat the oven to 425 F.
Lightly oil a large, shallow roasting pan.
Put the potatoes, carrots, and onion in a bowl and toss with the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3 tablespoons olive oil.
Arrange the vegetables in the prepared pan and cover with foil.
Roast for 20 minutes.
Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over low heat; add the sliced shallots and cook until lightly browned., stirring frequently. Add the beef stock and red wine; bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by about one-third to one-half.
Pour the marinade off the beef and add it to the sauce. Simmer for 2 minutes longer. Set aside and keep warm.
Remove the foil from vegetables; place the beef tenderloin on top of the vegetables. Roast uncovered for about 1 hour to 1 hour and 15 minutes, or until the beef registers about 145 F on a meat thermometer for medium, or to about 135 F for medium rare.
Place the beef on a cutting board and tent loosely with foil. Let the tenderloin stand for about 10 minutes.
Slice tenderloin and serve with the red wine sauce and vegetables.

Nutrition Facts : Calories 859 calories, FatContent 36.4 grams fat, CarbohydrateContent 39.6 grams carbs, ProteinContent 82.1 grams protein

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