Roast Beef Tenderloin With Root Vegetables

When you want to make a meal that feels truly special, nothing beats a perfectly roasted beef tenderloin. It’s tender, juicy, and surprisingly easy to prepare. This version is roasted with potatoes, carrots, and onion, so you get a hearty side dish all in one pan. A silky red wine sauce made from the pan drippings adds the finishing touch, making it elegant enough for holidays or special occasions, such as Christmas, New Year’s, or Valentine’s Day.

Best of all, most of the work is hands-off—you can marinate the beef ahead of time and prep the vegetables earlier in the day. Once everything goes in the oven, you’ll have a little time to relax before serving a beautiful meal.

How to Make Beef Tenderloin With Root Vegetables

1. Marinate the beef tenderloin in a mixture of red wine, garlic, and seasonings for a couple of hours to infuse it with extra flavor.
2. While the beef is marinating, prepare the potatoes, carrots, and onion, and give them a head start in the oven so they’re tender by the time the beef is done.
3. Sear the tenderloin in a hot skillet to get that beautiful crust that locks in the juices.
4. Place the seared beef right on top of the partially roasted vegetables and finish everything together in the oven until the beef is perfectly cooked.
5. Let the tenderloin rest while you whip up a simple red wine sauce in the same skillet, using the flavorful bits left behind.
6. Slice the beef, arrange it with the roasted vegetables, and drizzle with the silky sauce for an elegant meal.

Recipe Variations

• Use different vegetables. Add parsnips, turnips, or sweet potatoes for more variety.
• Make it herbier. Toss the vegetables with fresh rosemary or thyme before roasting.
• Try a balsamic glaze. Drizzle a balsamic reduction over the sliced beef for extra depth.
• Skip the marinade. If you’re short on time, season the beef simply with salt, pepper, and herbs.

Serving Suggestions

• Serve as the centerpiece for a holiday meal or special dinner.
• Pair with creamed spinach or Yorkshire pudding for a classic steakhouse feel.
• Add a fresh green salad and crusty bread for a complete feast.
• Enjoy the leftovers in sandwiches with a smear of horseradish sauce.
• Slice it thin and serve over mixed greens for a hearty salad.
• Add soft, buttery dinner rolls to the menu.

Roast Beef Tenderloin With Root Vegetables

Diana

Tender, juicy beef tenderloin roasted with potatoes and carrots, served with a rich red wine sauce—perfect for holidays or special occasions.

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Servings 6 servings

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Course Beef, Holiday Dinner

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Ingredients

  

1x2x3x

• 1 beef tenderloin roast, about 4 pounds
• 1/4 cup red wine, such as pinot noir or burgundy
• 4 cloves garlic, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Root Vegetables

• 2 1/2 pounds red-skinned or Yukon gold potatoes, peeled and cut into 1-inch pieces
• 4 medium carrots, peeled (quartered lengthwise, cut into 2-inch lengths)
• 1 large onion, cut into wedges
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 3 tablespoons olive oil

Red Wine Sauce

• 1 tablespoon unsalted butter
• 2 medium shallots, thinly sliced
• 3 cups beef stock, preferably unsalted or low-sodium
• 1 cup red wine, such as pinot noir or burgundy
• kosher salt and freshly ground black pepper to taste

Instructions

• Marinate the beef. Place the tenderloin in a large food storage bag with 1/4 cup red wine, the minced garlic, Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag and refrigerate for about 2 hours.
• Prep the oven and pan. Preheat the oven to 425°F. Lightly oil a large, shallow roasting pan.
• Season the vegetables. In a large bowl, toss the potatoes, carrots, and onion with the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3 tablespoons olive oil until evenly coated.
• Roast the vegetables. Arrange the vegetables in the prepared pan and cover with foil. Roast for 20 minutes.
• Sear the beef. Remove the beef from the marinade and set the marinade aside. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the tenderloin for about 3 minutes per side until nicely browned.
• Roast the beef with the vegetables. Remove the foil from the vegetables and place the seared tenderloin on top. Roast uncovered for about 25 minutes, or until the beef registers 135°F for medium-rare or 145°F for medium. Transfer the beef to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
• Make the sauce. While the beef rests, add another tablespoon of butter to the skillet used for searing. Heat over medium and add the sliced shallots. Cook, stirring frequently, until lightly browned. Add the beef stock and red wine, and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, or until reduced by one-third to one-half. Stir in the reserved marinade and simmer for 2 minutes more. Keep warm.
• Serve. Slice the tenderloin and serve with the red wine sauce and roasted vegetables.

Keyword beef tenderloin, carrots, potatoes, roast beef, root vegetables

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