Beef Tenderloin with Roasted Vegetables

Introduction

There’s something incredibly special about a juicy, perfectly cooked beef tenderloin. It’s one of those dishes that feels luxurious, but when you break it down, it’s surprisingly simple to make. Add in some roasted vegetables—golden carrots, crispy potatoes, and tender onions—and you’ve got a meal that’s equal parts hearty and comforting. Every bite is a balance of rich, savory beef and the sweetness of the roasted veggies, making this one of those meals that everyone raves about.

I remember the first time I made beef tenderloin with roasted vegetables. It was for a special family dinner, and I was nervous! I thought it would be too difficult, but as soon as I tasted that tender, melt-in-your-mouth beef with those roasted vegetables, I knew I had nailed it. It became one of our favorite go-to meals for both holidays and casual dinners. And the best part? The whole meal comes together with minimal effort and a few simple ingredients.

This recipe is perfect for when you want to impress, whether it’s a family dinner, a holiday gathering, or a celebratory meal. Plus, it’s a one-pan wonder. Roasting everything together means minimal cleanup (yay!). It’s a foolproof meal that anyone can make, and I’m here to guide you through every step of the way. Trust me—you’ve got this!

Why You’ll Love This Recipe

Why should you try this Beef Tenderloin with Roasted Vegetables recipe? Well, let me give you a few good reasons:

1. Easy to make: Despite how fancy it may seem, this dish comes together with just a handful of ingredients and some patience. If you’ve ever been intimidated by cooking beef tenderloin, this recipe will put those fears to rest!
2. Perfect for any occasion: Whether you’re celebrating a special event or simply treating your family to a delicious dinner, this dish is versatile enough for all kinds of gatherings.
3. Flavorful and juicy: The beef is the star here. Tender, melt-in-your-mouth, and perfectly seasoned, it pairs wonderfully with roasted vegetables that caramelize beautifully in the oven.
4. Minimal cleanup: The best part? You can roast the beef and veggies together on the same sheet pan. Less time spent washing dishes, more time enjoying your meal!
5. Impressive yet simple: It looks like a dish that took hours of preparation but really comes together in just over an hour. Your guests will think you spent all day in the kitchen!

Preparation Time and Servings

• Total Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
• Servings: 4-6 people
• Calories per serving: 450
• Protein: 35g | Carbs: 25g | Fat: 30g

Ingredients

Beef Tenderloin:

• 1.5 lb beef tenderloin roast, trimmed (serves about 4-6 people)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons butter

Roasted Vegetables:

• 4 medium-sized potatoes, diced
• 4 medium carrots, peeled and cut into thick slices
• 1 medium onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Why These Ingredients Matter:

• Beef tenderloin: It’s a tender, lean cut of beef that’s perfect for roasting. It cooks quickly and doesn’t require much seasoning because of its natural flavor.
• Herbs (rosemary and thyme): These fresh herbs add a fragrant, earthy note to the beef that elevates the dish.
• Garlic and butter: Adding garlic and butter to the beef tenderloin helps create a beautifully aromatic crust and adds richness.
• Roasted vegetables: Carrots, potatoes, and onions are classic sides that complement the beef perfectly. Roasting them brings out their natural sweetness and flavor.

Step-by-Step Instructions

1. Preheat the oven:
   • Start by preheating your oven to 400°F (200°C). This will allow everything to roast at the perfect temperature.
2. Prepare the beef tenderloin:
   • Pat the beef tenderloin dry with paper towels. This step helps to get a nice sear on the meat.
   • Rub the beef with olive oil, making sure it’s evenly coated on all sides.
   • Sprinkle salt and pepper over the beef, and then rub the minced garlic, rosemary, and thyme into the surface of the meat. Don’t be afraid to really press the herbs and garlic into the beef—it’ll create a flavorful crust when it cooks.
3. Sear the beef:
   • Heat a large, oven-safe skillet over medium-high heat. Once hot, add the beef tenderloin to the pan. Sear each side for about 2-3 minutes until a nice brown crust forms.
   • Don’t skip this step! Searing the beef locks in all the juices and helps to develop a delicious, flavorful outer crust.
4. Roast the beef:
   • Transfer the beef to the preheated oven and roast for about 20-30 minutes, depending on how well-done you like your beef. For medium-rare, the internal temperature should reach 125°F (52°C). For medium, aim for 135°F (57°C), and for well-done, 145°F (63°C).
   • If you don’t have a meat thermometer, here’s a quick tip: press the beef with your finger. If it feels soft and squishy, it’s rare; if it’s firmer, it’s medium; if it’s very firm, it’s well-done.
5. Prepare the roasted vegetables:
   • While the beef is roasting, prepare the vegetables. In a large bowl, toss the potatoes, carrots, and onions with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
   • Spread the vegetables on a separate baking sheet in a single layer. You don’t want them to overlap, so they cook evenly and get a nice crispy exterior.
6. Roast the vegetables:
   • Once the beef is in the oven, place the vegetables on the middle rack. Roast for 40-45 minutes, flipping halfway through, until the veggies are golden brown and tender. Check the potatoes with a fork to ensure they’re fully cooked.
7. Finish the beef:
   • When the beef is done, remove it from the oven and let it rest for 10 minutes. This resting time helps the juices redistribute throughout the meat, making it more tender and flavorful.
8. Serve and garnish:
   • Slice the beef tenderloin into thick slices, and arrange it on a serving platter alongside the roasted vegetables. Sprinkle fresh parsley over the vegetables for a pop of color.
   • I love serving this with a drizzle of the beef juices or a light gravy for extra flavor.

How to Serve

Once the beef and vegetables are ready, it’s time to dig in! Here are a few serving ideas:

• Serve the beef tenderloin on a large platter with the roasted vegetables arranged around it. You can also add a side of buttered dinner rolls for an extra touch.
• For a fancier presentation, plate individual servings with sliced beef, roasted vegetables, and a drizzle of the beef juices on top.
• Pair with a crisp green salad dressed in balsamic vinaigrette to balance out the richness of the beef and potatoes.
• If you’re feeling indulgent, serve with a side of creamy mashed potatoes or garlic bread to complete the meal.

Additional Tips

Here are some helpful tips to ensure success:

1. Let the beef rest: Don’t skip the resting time after roasting the beef. This helps the meat retain its juices, making every bite more tender and juicy.
2. Sear before roasting: Searing the beef on all sides before roasting helps develop a flavorful crust and locks in the juices. It’s worth the extra few minutes of effort.
3. Use fresh herbs: Fresh rosemary and thyme elevate the flavor of the beef. You can always use dried herbs, but fresh ones make a big difference in flavor.
4. Evenly cut veggies: Make sure the potatoes and carrots are cut into similar sizes to ensure they cook evenly. You don’t want some pieces undercooked while others are overdone.
5. Check internal temperature: For perfect doneness, use a meat thermometer. This takes the guesswork out of cooking beef tenderloin!

Recipe Variations

This recipe is incredibly versatile, and you can tweak it based on what you have on hand or your flavor preferences.

1. Vegetable swaps: Feel free to swap out the potatoes, carrots, and onions for other root vegetables like parsnips, sweet potatoes, or beets. The beauty of this dish is that almost any hearty vegetable will roast well.
2. Add a sauce: If you love a little extra flavor, consider making a red wine reduction or béarnaise sauce to serve with the beef. A rich, tangy sauce pairs beautifully with the tender beef.
3. Spice it up: If you want a bit of heat, sprinkle some crushed red pepper flakes or add a pinch of cayenne pepper to the vegetables for a bit of spice.

FAQ: Beef Tenderloin with Roasted Vegetables

1. What is beef tenderloin, and why is it so special?

Beef tenderloin is one of the most tender cuts of beef. It comes from the loin of the cow and is known for its fine texture and rich flavor. It’s often considered a luxury cut because it’s so tender and easy to cook. When prepared correctly, beef tenderloin is melt-in-your-mouth delicious and perfect for special occasions.

2. Can I cook the beef tenderloin ahead of time?

Yes! You can cook the beef tenderloin ahead of time, but for the best results, it’s recommended to cook it to medium-rare and then let it rest. Once it’s cooled, you can slice it and store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm the slices in a skillet with a little butter or in a low-temperature oven to prevent it from drying out.

3. How can I make sure my beef tenderloin is cooked to the right doneness?

The best way to check doneness is with a meat thermometer:

• Rare: 120°F (49°C)
• Medium-rare: 125°F (52°C)
• Medium: 135°F (57°C)
• Medium-well: 145°F (63°C)
• Well-done: 150°F (66°C) and higher

For the most accurate results, insert the thermometer into the thickest part of the beef. Let the beef rest for at least 10 minutes after cooking to ensure the juices redistribute.

4. Can I use a different cut of beef for this recipe?

While beef tenderloin is the star of this recipe, you can substitute it with other cuts like ribeye or sirloin. Keep in mind that these cuts may require different cooking times. Ribeye will have more marbling and flavor, but it may not be as tender as tenderloin. Sirloin is leaner but still offers great flavor.

5. Can I make this recipe without garlic or herbs?

Of course! While garlic, rosemary, and thyme add wonderful flavor, you can omit them if you prefer a simpler taste. Feel free to use a seasoning blend that you like or experiment with other herbs such as oregano, sage, or basil.

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Conclusion

Beef Tenderloin with Roasted Vegetables is the perfect meal when you want to treat yourself (and your loved ones) to something special without all the fuss. From the tender beef to the crispy, caramelized veggies, every bite is a celebration of simple, quality ingredients. Whether it’s a holiday, a special occasion, or just a weekend meal, this dish never disappoints. You’ll love the ease of preparation, the amazing flavors, and the compliments you’ll receive when you serve it up.

Happy cooking, and enjoy every juicy, flavorful bite of your beef tenderloin masterpiece!