Back to Recipe List
Beef Tenderloin With Roasted Vegetables

Beef Tenderloin With Roasted Vegetables

8 to 10
4 hr, 15 min
1 hr, 30 min


1 beef tenderloin center cut roast (3-4 pounds)

3/4 cup dry white wine 

1/4 cup light soy sauce

3 tablespoons extra virgin olive oil

4 tablespoons Worcestershire sauce

4 teaspoons fresh rosemary, minced

4 teaspoon Dijon mustard

1-1/2 teaspoon 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 parsnips, peeled and cut to 1 inch pieces

1 pound fresh baby carrots


Place tenderloin in a large resealable plastic bag. Combine the wine, light soy sauce, olive oil, Worcestershire sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin; seal bag and turn to coat. Refrigerate for 2-4 hours, turning several times. 

Place the potatoes, Brussels sprouts, parsnips and carrots in a foil lined baking dish, and add reserved marinade and toss to coat. Cover and bake at 425°F for 30 minutes. Drain and discard marinade from tenderloin and place tenderloin over vegetables. Bake, uncovered, for 30-45 minutes or until meat reaches desired doneness. Remove beef and let stand for 15 minutes. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables. 

(Note: 125°F internal temperature for rare doneness, 130°F for medium, and above 155°F for well done)