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
- 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
- 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.
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