Description
A delicious Beef Tenderloin recipe with roasted vegetables.
Ingredients
Scale
- 1 whole beef tenderloin
- 2 tablespoons extra virgin olive oil
- 1 bunch asparagus spears
- 1 cup broccoli florets
- 1 cup bell peppers (any shade)
- 1 cup green beans
- 2 cups baby spinach
- 2 sweet potatoes
- 2 carrots
- 4 cloves freshly minced garlic
- 2 thinly sliced shallots
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup low-sodium beef broth (optional)
- 2 tablespoons balsamic vinegar (optional)
- 2 tablespoons fresh lemon juice (optional)
Instructions
- If you have a larger tenderloin roast, slice it into individual steaks about 1 to 1.5 inches thick. Pat the steaks thoroughly dry with paper towels; this is a critical step for achieving a beautiful sear! Season generously on all sides with sea salt, freshly ground black pepper, and your favorite seasonings like garlic powder and a pinch of dried rosemary. Let them sit at room temperature for about 15-20 minutes while you prep your veggies.
- Preheat your oven to 400°F (200°C). On a large baking sheet, spread out your chosen quick-cooking vegetables (like asparagus, broccoli, bell peppers, or thin-sliced sweet potatoes). Drizzle with a tablespoon of olive oil, season with salt, pepper, and perhaps some dried thyme or minced garlic. Toss to coat evenly.
- Heat a heavy-bottomed skillet (cast iron works wonderfully) over medium-high heat until it’s smoking slightly. Add a tablespoon of olive oil. Carefully place the seasoned tenderloin steaks in the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 2-3 minutes per side until a beautiful, deep brown crust forms.
- For thicker steaks (1 inches or more) or if you prefer a more even cook, transfer the seared steaks directly to the baking sheet with the vegetables. Place the baking sheet in the preheated oven.
- Roast for 8-15 minutes, depending on the thickness of your steaks and your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Use a meat thermometer inserted into the thickest part of the steak for accuracy. Your vegetables should be tender-crisp by this time.
- Once cooked to your liking, remove the steaks from the oven and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes.
- Slice the tenderloin against the grain if desired, and serve immediately with the roasted vegetables. You can drizzle any pan juices from the resting board over the meat and veggies for extra flavor.
Notes
- Letting the meat rest before slicing helps keep it juicy.
- Adjust cooking time based on steak thickness and preferred doneness.
- Pair with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 45g
- Cholesterol: 125mg