Beef Tenderloin with Roasted Vegetables Recipe

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.