Name: Roast Beef Tenderloin With Root Vegetables
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Ingredients: 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; 2 1/2 pounds red-skinned or Yukon gold potatoes, peeled and cut into 1-inch pieces; 4 medium carrots, peeled, quartered lengthwise and 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; 1 tablespoon olive oil; 1 tablespoon 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

Roast Beef Tenderloin With Root Vegetables

roast beef tenderloin on a plate with red wine sauce and root vegetables

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A roast beef tenderloin is a great choice for a special occasion. Serve beef tenderloin for Christmas, New Year’s Day, or Valentine’s Day.

Author: Diana Rattray
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 6 servings 1x
Category: Beef, Holiday Dinner

Ingredients

Scale

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

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 and 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 olive oil
1 tablespoon 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

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Instructions

Put the tenderloin in a large food storage bag with 1/4 cup red wine, the 4 cloves of garlic (minced), Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag and refrigerate for about 2 hours.
Preheat the oven to 425 F.
Lightly oil a large, shallow roasting pan.
Put the potatoes, carrots, and onion in a bowl and toss with the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3 tablespoons olive oil.
Arrange the vegetables in the prepared pan and cover with foil.
Roast for 20 minutes.
Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over low heat; add the sliced shallots and cook until lightly browned., stirring frequently. Add the beef stock and red wine; bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by about one-third to one-half.
Pour the marinade off the beef and add it to the sauce. Simmer for 2 minutes longer. Set aside and keep warm.
Remove the foil from the vegetables; place the beef tenderloin on top. Roast uncovered for about 1 hour to 1 hour and 15 minutes, until the beef registers about 145 F on a meat thermometer for medium, or to about 135 F for medium rare.
Place the beef on a cutting board and tent loosely with foil. Let the tenderloin stand for about 10 minutes.
Slice tenderloin and serve with the red wine sauce and vegetables.

Find it online: https://classic-recipes.com/beef-tenderloin-and-root-vegetables/