Ingredients Jump to Instructions ↓

  1. 1 beef tenderloin roast (3 pounds)

  2. 3/4 cup dry white wine or beef broth

  3. 3/4 cup reduced-sodium soy sauce

  4. 4 teaspoons minced fresh rosemary

  5. 4 teaspoons Dijon mustard

  6. 1-1/2 teaspoons ground mustard

  7. 3 garlic cloves, peeled and sliced

  8. 1 pound Yukon Gold potatoes, cut into 1-inch wedges

  9. 1 pound brussels sprouts, halved

  10. 1 pound fresh baby carrots

Instructions Jump to Ingredients ↑

  1. Place tenderloin in a large resealable plastic bag. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin; seal bag and turn to coat. Refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade. Place the potatoes, brussels sprouts and carrots in a greased 13-in. x 9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 30 minutes; stir. Drain and discard marinade from tenderloin. Place tenderloin over vegetables. Bake, uncovered, for 30-45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 8-10 servings.


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