Best Root Vegetables With Garlic And Beef Tenderloin Recipes

EASY & ELEGANT TENDERLOIN ROAST

Easy & Elegant Tenderloin Roast image

I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper-just add the tenderloin and pop it in the oven. In an hour or so you've got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. -Mary Kandell, Huron, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 beef tenderloin (5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons sea salt
1-1/2 teaspoons coarsely ground pepper

Steps:

Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 294 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

ROSEMARY BEEF WITH ROOT VEGETABLES

Rosemary Beef with Root Vegetables image

Provided by Georgia Downard

Categories Beef Quick & Easy Dinner Rosemary Root Vegetable Fall Healthy Self

Number Of Ingredients 14

Ingredients

1 pound new potatoes, quartered
3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces
1/2 pound carrots, cut diagonally into 1 1/2-inch pieces
4 teaspoons chopped fresh rosemary, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 teaspoons olive oil, divided
Vegetable oil cooking spray
1 pound beef (center-cut eye of round roast), about 3 inches in diameter
1 teaspoon finely chopped garlic
1/2 cup nonfat plain Greek yogurt
2 1/2 tablespoons drained bottled horseradish
2 teaspoons white wine vinegar
2 tablespoons snipped fresh chives or chopped fresh parsley

Steps:

Heat oven to 450°F. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon water and 2 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 teaspoon olive oil and garlic; season with remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef's internal temperature reaches 145°. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.

ROOT VEGETABLES WITH GARLIC AND BEEF TENDERLOIN

Root Vegetables With Garlic and Beef Tenderloin image

This dish is for serious garlic-lovers! of coarse you can increase or reduce the amount of garlic, bake the garlic well in advance to save time. A tender cut of beef like beef tenderloin or sirloin steak is recommended since the beef is cooked in the juice for only a short time. This beef dish is almost similar to a stew, but cooked in a much shorter time. Serve this with hot cooked egg noodles or pasta.

Provided by Kittencalrecipezazz

Categories Steak

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

20 -25 garlic cloves, unpeeled (or 2 large bulbs of garlic)
3 -4 tablespoons melted butter
1/4 cup olive oil (with 2 tablespoons butter, more as needed)
1 1/2 lbs beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces
3 tablespoons flour
seasoning salt
pepper
1 large onion, chopped
1 tablespoon dried thyme (rubbed between fingers to release flovors)
3 teaspoons dried sage
1/2 cup dry red wine (can use more)
2 (14 ounce) cans beef broth or 2 (14 ounce) cans beef consomme, undiluted
2 large carrots, chopped
2 large parsnips, peeled and chopped
2 potatoes, peeled and chopped
2 -3 small rutabagas, peeled and chopped

Steps:

Set oven to 350 degrees.
To make the garlic: toss the unpeeled garlic cloves in melted butter and place on a small baking sheet.
Bake for about 15-20 minutes, or until beginning to brown; set aside to cool.
When cool enough to remove the skins, peel the skins from the cloves (this can be done well in advance).
In a large pot over medium-high heat melt about 2 tablespoon butter with olive oil.
Sprinkle the beef with seasoning salt (or white salt) and pepper then dust/sprinkle (do not coat in the flour) with about 2-3 tablespoons flour; add to the pot and saute about 6 minutes.
Transfer the beef to a bowl or plate.
Add in more oil if needed and saute the chopped onions with the thyme and sage.
Add in all veggies including the peeled garlic cloves with beef broth and wine; cover and simmer until firm-tender (about 20-30 minutes).
Return the beef to the pot with any juices from the plate or bowl; simmer for 15 minutes.
Season with salt and pepper to taste.
In a small bowl, whisk together 2 tablespoons water with 2 tablespoon flour, and pour into simmering juice; stir with wooden spoon.
Delicious!

Nutrition Facts : Calories 849.4, Fat 54.2, SaturatedFat 20.2, Cholesterol 167.5, Sodium 956, Carbohydrate 44.6, Fiber 7.5, Sugar 9.9, Protein 41.5

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