Roasting Baby Beef Tenderloins in the Oven
This One-Pan Beef Tenderloin & Roasted Vegetables is impressively like shooting fish in a barrel and is the perfect meal for a memorable engagement night at home.
This recipe was created in partnership withSprouts Farmers Market. Thank you for supporting brands that make The Diet Adventure possible!
Whether it'due south on Valentine'south Mean solar day or whatsoever other day of the year, there'south nothing incorrect with treating your sweetie to a special repast at home. This One-Pan Beefiness Tenderloin with Roasted Vegetables will impress your sweetheart without leaving yous wearied from preparing the meal!
Beef tenderloin is where the holy grail of steaks comes from….the filet mignon. Filet mignon is cut from the smaller terminate of the beef tenderloin just for this recipe, the butcher at Sprouts Farmers Market place provided me with a cut from the thicker function of the tenderloin, which works improve when roasting.
This entire meal (which will leave you with some leftovers) + a bottle of red wine from Sprouts Farmers Market cost $42. At that place's no way you could leave and order a filet mignon meal plus wine for ii for less than that!
[bctt tweet="#ad: Enjoy this fine-dining worthy Beef Tenderloin & Roasted Vegetables at home for half the price! @sproutsfm" username="KarmanRD"]
When selecting the vegetables to roast with the beef, I wanted a variety of colors and then I chose rainbow carrots, baby red potatoes, and for something greenish, Brussels sprouts! Roasted Brussels sprouts are sky. I had not roasted cippolini onions at home before but have had them at restaurants and beloved how sweetness they are with a balmy onion season. They worked perfectly with all of the other vegetables!
To make this one-pan repast successful, you'll need to separate the vegetables from the beef with different sheets of aluminum foil. The veggies volition take up virtually 3/iv of the pan, and the beefiness tin be placed on the remaining i/4 of the pan. For fifty-fifty roasting of the beef and to allow the juices to drip from the roast, I fabricated a "roasting band" with aluminum foil, as pictured below.
Place the beefiness on top of the ring after rubbing in the yummy herb + oil mixture.
This same olive oil, thyme, and Garlic & Herb seasoning is what the Brussels sprouts, scarlet potatoes, carrots, and cippolini onions become tossed in before roasting. Helllllllooooo beauties ♥
Pop that pan in the oven and in 45 minutes or less, dinner is served! To cook your beef to perfection, use a meat thermometer to test the internal temperature. Beef tenderloin is best at medium-rare or medium so if you aren't a fan of a picayune rareness with beef, this may non be the best recipe for yous.
Make sure to permit the beef tenderloin remainder for 10 minutes later removing from the oven. This ensures that the tenderloin stays juicy for flavorful once you slice into it. I know it volition be tempting to piece a piece off right abroad but be patient….information technology's totally worth it!
I-Pan Beef Tenderloin & Roasted Vegetables
This Ane-Pan Beef Tenderloin & Roasted Vegetables is impressively easy and is the perfect meal for a memorable date night at habitation.
Ingredients
1 lb. beef tenderloin
ii tsp. + 2 Tbsp. Sprouts make olive oil
1 tsp. + ii tsp. Sprouts brand Garlic & Herb seasoning
ane tsp. + 2 tsp. fresh thyme, stems removed
half dozen baby red potatoes, rinsed and quartered
iv cippolini onions, peeled
two cups ¼-inch diagonally sliced carrots
2 cups Brussels sprouts, stem removed and cut in half
pinch of salt
1. Preheat oven to 425°F. Line a 11x17 baking sheet pan with ii pieces of aluminum foil, one covering ¾ of the pan and the other piece roofing the remainder. Tear off some other slice of aluminum foil, about the size of the baking sheet, and coil information technology lengthwise into a long roll, and then bring the ends together to form a circle. The beef tenderloin volition be placed on superlative of this while it roasts in the oven. 2. In a small basin, combine ii teaspoons of olive oil, i teaspoon of Garlic & Herb seasoning and 1 teaspoon of fresh thyme. Set bated. three. Place all of the prepared vegetables into a large bowl and toss with ii tablespoons of olive oil, two teaspoons of Garlic & Herb seasoning, ii teaspoons of fresh thyme and salt. Mix well until evenly coated. iv. Cascade the vegetables onto the baking sheet with the larger piece of aluminum foil, spreading into an fifty-fifty layer. 5. Place the aluminum foil band on the smaller piece of foil on the baking sheet. Cascade the olive oil & herb seasoning over the beef, pressing it into the roast and coating all sides. Place the beef onto the aluminum ring. 6. Place baking sheet in oven and cook for 20 minutes. Remove pan from oven, toss vegetables and identify pan back in the oven for an boosted 15-20 minutes for medium-rare doneness or 25-30 minutes for medium doneness. Use a meat thermometer to examination internal temperature (135°F for medium rare; 145°F for medium). 7. Once it has reached desired internal temperature, remove roast from oven and loosely place a piece of aluminum foil over the beef for 10 minutes to residuum. 8. Slice into i-inch thick slices and serve with roasted vegetables.
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https://thenutritionadventure.com/one-pan-beefiness-tenderloin-roasted-vegetables/
Looking for more recipes using beef? Endeavor one of these!
- Beef Ragu over Spaghetti Squash
- Brisket Burgers with Improvement Cabbage Slaw
- Beef Caprese Skewers
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Source: https://thenutritionadventure.com/one-pan-beef-tenderloin-roasted-vegetables/
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