Roast Beef Tenderloin With Root Vegetables
Tender, juicy beef tenderloin roasted with potatoes and carrots, served with a rich red wine sauce—perfect for holidays or special occasions.
Ingredients
For the Marinade
- 4 pounds beef tenderloin roast
- ¼ cup dry red wine
- 4 cloves garlic, finely minced
- 1 tsp kosher salt, divided
- ¾ tsp ground black pepper, divided
- Olive oil for the roasting pan
For the Root Vegetables
For Searing the Beef
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Red Wine Sauce
- 1 tbsp unsalted butter
- 2 medium shallots, thinly sliced
- 3 cups beef stock, preferably unsalted or low-sodium
- 1 cup dry red wine
- Kosher salt and freshly ground black pepper to taste
Recommended Equipment
Instructions
- 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, and 1/2 teaspoon of pepper. Seal the bag and refrigerate for about 2 hours.4 pounds beef tenderloin roast | 1/4 cup dry red wine | 4 cloves garlic | ½ tsp kosher salt | ½ tsp ground black pepper
- Preheat the oven to 425°F. Lightly oil a large, shallow roasting pan.Olive oil for the roasting pan
- In a large bowl, toss the potatoes, carrots, and onion with the minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 3 tablespoons olive oil until evenly coated.½ tsp kosher salt | ¼ tsp ground black pepper | 2 1/2 pounds potatoes | 4 medium carrots | 1 large onion | 2 cloves garlic | 3 tbsp olive oil
- Arrange the vegetables in the prepared pan and cover with foil. Roast for 20 minutes.
- 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.1 tbsp olive oil | 1 tbsp unsalted butter
- 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.
- Meanwhile, add another tablespoon of butter to the skillet used for searing. Heat the butter over medium heat 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 slightly thickened. Taste and season with kosher salt and freshly ground black pepper, as needed. Keep warm.1 tbsp unsalted butter | 2 medium shallots | 3 cups beef stock | 1 cup dry red wine | Kosher salt and freshly ground black pepper to taste
- Slice the tenderloin and serve with the red wine sauce and roasted vegetables.
Tip: Beef tenderloin cooks quickly, so internal temperature is much more reliable than timing alone.
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.
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