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.

Ingredient Notes

• Beef tenderloin – A 4-pound roast feeds a crowd and cooks evenly when seared first.
• Red wine – Pinot noir or burgundy adds depth without overpowering the beef.
• Onion powder – Enhances the beef seasoning without adding moisture.
• Potatoes – Red-skinned or Yukon gold hold their shape well when roasted.
• Beef stock – Use low-sodium so the sauce reduces without becoming salty.

Steps to Make Roast Beef Tenderloin With Root Vegetables

1. Marinate the beef with wine, garlic, salt, pepper, and onion powder.
2. Heat the oven and prepare a shallow roasting pan.
3. Toss the vegetables with garlic, salt, pepper, and olive oil.
4. Roast the vegetables covered until they begin to soften.
5. Remove the beef from the marinade and pat dry.
6. Sear the tenderloin on all sides until well browned.
7. Uncover, stir the vegetables, and place the beef on top.
8. Roast until the beef reaches 130°F for medium-rare or 140°F for medium.
9. Rest the beef while preparing the red wine sauce.
10. Slice and serve with vegetables and sauce.

Recipe Variations

• No-marinade version. Skip the marinating step and season the beef generously with salt, pepper, onion powder, and garlic before searing for a better crust and classic roast flavor.
• Herb-finished sauce. Stir chopped fresh thyme or parsley into the red wine sauce just before serving.
• Garlic-forward. Add extra minced garlic to the seasoning or scatter whole smashed cloves among the vegetables.
• Pepper-crusted. Press cracked black pepper onto the surface of the beef before searing for a bolder finish.
• Horseradish option. Serve the tenderloin with a simple horseradish cream sauce instead of the red wine sauce.

Serving Suggestions

• Serve as the centerpiece for a holiday meal or special dinner.
• Pair with creamed peas or Yorkshire pudding for a classic steakhouse feel.
• Add a simple salad for contrast.
• Slice leftovers thin for sandwiches the next day.
• Add soft, buttery dinner rolls to the menu.

Roast Beef Tenderloin With Root Vegetables

Diana Rattray

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

Calories 352

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Course Beef, Holiday Dinner

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Ingredients

  

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• 4 pounds beef tenderloin, roast
• 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 potatoes, red-skinned or Yukon gold, 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 teaspoon kosher salt, divided
• 3/4 teaspoon pepper, divided
• 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

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• Marinate the beef.

  Place the tenderloin in a large food storage bag with 1/4 cup of red wine, the minced garlic, 1/2 teaspoon of kosher salt, 1/2 teaspoon of pepper, and onion powder. 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, 1/4 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 pat dry with paper towels. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear it on all sides, including the ends, until well browned.
• Roast the beef with the vegetables.

  Remove the foil from the vegetables, then stir them to turn and redistribute. Place the seared tenderloin on top of the vegetables. Roast uncovered for about 25 minutes, or until the beef registers 130°F for medium-rare or 140°F for medium. Transfer the meat 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 to about 2 cups and lightly thickened. Taste and adjust the seasonings. Keep warm.
• Serve. Slice the tenderloin and serve with the red wine sauce and roasted vegetables.

Nutrition

Calories: 352kcalCarbohydrates: 43gProtein: 7gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 10mgSodium: 863mgPotassium: 1265mgFiber: 6gSugar: 5gVitamin A: 6917IUVitamin C: 42mgCalcium: 64mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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

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