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
- 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.
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