How to make it

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

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