Beef Tenderloin with Roasted Vegetables
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
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
Reviews
I made this for a Sunday dinner with friends. It was incredible and friends thoroughly enjoyed it! I made it exactly according to the recipe, including time and temp for medium rare. I did substitute asparagus for brussels sprouts , which I prepared separately. Potatoes and carrots were perfect! The meat was in incredibly tender and tasteful! When serving this tenderloin recipe in the future, this will be my go-to recipe everytime!
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I made this for a Christmas dinner party and was very disappointed. The soy sauce overpowered the other flavors. Will not make this again.
I made this for Christmas Eve Dinner. It came out better than I ever expected. The cooking time was different for my oven. The vegetables were just as delicious. The meat was so tender and perfect. Great recipe!!!
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