Recipe

Pepper-crusted Beef Tenderloin W Roasted Vegetables Recipe


Pepper-Crusted Beef Tenderloin W Roasted Vegetables Recipe Askorb / All my dishes
3 months, 1 week ago
This dish is great and easy to make. An Awesome Sunday dinner! I say Sunday because it makes great left overs for lunch on Monday! ;)
Prep:15m Cook:45m Servings:4

Askorb

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Ingredients
  • 4 small red skinned potatoes, halved
  • 2 carrots, peeled and cut into 3/4-inch pieces
  • 2 parsnips, peeled and cut into 3/4-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
  • salt to taste
  • freshly ground black pepper
  • 1 pound beef tenderloin

Directions
  1. Preheat the oven to 425 F.
  2. In a mixing bowl, toss the potatoes, carrots and parsnips together
  3. with the olive oil, rosemary, salt and pepper. Transfer the vegetables
  4. to a shallow roasting pan and roast them in the oven for 10 minutes.
  5. Season the beef with salt and a generous amount of pepper. Remove
  6. the vegetables from the oven and place the beef on top of them in the
  7. roasting pan. Return the pan to the oven and roast the vegetables and
  8. beef for 15 minutes.
  9. Turn the temperature down to 350 F and continue roasting for an
  10. additional 15 minutes or until the vegetables are tender and the beef
  11. is cooked to the desired doneness. Let the tenderloin rest for 10 minutes
  12. before slicing. Serve a few
  13. slices of the beef with a large spoonful of the vegetables.

Not quite what you're looking for? See more Main Dish / Beef
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