Root Vegetables with Garlic and Beef Tenderloin
Elevate your dinner table with this savory and satisfying recipe for Root Vegetables with Garlic and Beef Tenderloin. Perfectly seared beef tenderloin, basted with butter for a luxurious flavor, takes center stage alongside a medley of caramelized root vegetables, including sweet potatoes, carrots, and parsnips. Roasted with fresh rosemary and whole garlic cloves, the vegetables are tender on the inside with a golden, caramelized exterior. A light beef stock reduction, infused with the savory essence of the pan drippings, ties it all together for a truly gourmet meal. This hearty yet elegant dish is ideal for a weekend dinner or special occasion, offering a beautiful balance of flavors and textures in every bite. Bonus: it's ready in just over an hour and serves four, making it as practical as it is delicious.
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin
- 4 large Carrots
- 3 medium Parsnips
- 2 large Sweet potatoes
- 2 medium Red onions
- 6 whole Garlic cloves
- 2 sprigs Fresh rosemary
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
- 0.5 cup Beef stock
Instructions
Preheat your oven to 425°F (220°C).
Peel and chop the carrots, parsnips, sweet potatoes, and red onions into uniform bite-sized pieces. Place them in a large mixing bowl.
Add the whole garlic cloves (leave them unpeeled) and the fresh rosemary sprigs to the bowl with the vegetables.
Drizzle 3 tablespoons of olive oil over the vegetables and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss well to coat.
Spread the vegetables evenly on a large baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until tender and lightly caramelized.
While the vegetables are roasting, season the beef tenderloin all over with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef tenderloin and sear on all sides until a crust forms, about 2-3 minutes per side.
Lower the heat to medium and add the butter to the skillet. Once melted, spoon the butter over the beef to baste it for additional flavor. Cook the beef to your desired doneness (130°F for medium-rare, about 8-10 minutes total).
Remove the beef tenderloin from the skillet and let it rest for 5-10 minutes before slicing.
Deglaze the skillet by adding the beef stock, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced to create a light sauce.
Slice the beef tenderloin thinly and serve alongside the roasted vegetables. Drizzle the pan sauce over the beef and vegetables for added flavor. Enjoy!
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 8299 mg | 361% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 62.3 g | ||
| Protein | 295.5 g | 591% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 583 mg | 45% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 6225 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
