BEEF TENDERLOIN WITH ROASTED VEGETABLES

Beef Tenderloin with Roasted Vegetables image

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

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 10

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

Steps:

Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges