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Beef Tenderloin with Roasted Spring Vegetables

Name: Beef Tenderloin with Roasted Spring Vegetables
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 3 h 40 min
Yield: 8-10 servings
Cuisine: American
Ingredients: Â¼ cup reduced-fat sour cream; Â¼ cup plain, nonfat Greek yogurt; 2 tablespoons prepared horseradish; 2 teaspoons fresh parsley, chopped; Â½ teaspoon lemon juice; Â½ teaspoon coarse salt; Â½ teaspoon ground black pepper; 1 whole beef tenderloin (about 4 pounds), trimmed and tied; 3 tablespoons unsalted butter, room temperature; 2 tablespoons fresh rosemary, chopped; 3 cloves garlic, minced; 2 teaspoons coarse salt, dividedÂ; 2 teaspoons ground black pepper, divided; 2 pounds fresh carrots, ends trimmed, peeled and halved in uniform size; 1 pound new potatoes, quartered; 1 pound Brussels sprouts, halved; â cup olive oil

Juicy Beef Tenderloin with Roasted Spring Vegetables will take center stage on the menu at any springtime celebration. Cook the tenderloin in the oven along with the carrots, Brussels sprouts and new potatoes, then serve the meat sliced on a festive platter surrounded by the colorful veggies. Finish it off with a zesty homemade horseradish sauce on the side.

Rebecca Denton

Print Recipe

Makes: 8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 3 hours 40 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

Horseradish Sauce:

¼ cup reduced-fat sour cream
¼ cup plain, nonfat Greek yogurt
2 tablespoons prepared horseradish
2 teaspoons fresh parsley, chopped
½ teaspoon lemon juice
½ teaspoon coarse salt
½ teaspoon ground black pepper

Beef Tenderloin and Vegetables:

1 whole beef tenderloin (about 4 pounds), trimmed and tied
3 tablespoons unsalted butter, room temperature
2 tablespoons fresh rosemary, chopped
3 cloves garlic, minced
2 teaspoons coarse salt, divided
2 teaspoons ground black pepper, divided
2 pounds fresh carrots, ends trimmed, peeled and halved in uniform size
1 pound new potatoes, quartered
1 pound Brussels sprouts, halved
⅓ cup olive oil

Instructions

In a medium bowl, stir together all sauce ingredients until completely combined. Cover and chill in the refrigerator for at least 2 hours.
Preheat oven to 500 degrees. Place the beef tenderloin on a baking sheet and pat the outside dry with a paper towel.
In a small bowl, combine the butter, rosemary and garlic. Stir until well combined. Using your hands, spread the butter mixture over the beef tenderloin. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Roast for 22 minutes for rare tenderloin or 25 minutes for medium-rare.
While tenderloin is roasting, combine the carrots, potatoes and Brussels sprouts in a large bowl. Toss with oil and the remaining teaspoon salt and pepper until evenly coated. Spread vegetables out onto a large, rimmed baking sheet.
When tenderloin is done cooking, cover it tightly with aluminum foil and allow it to rest at room temperature for 20 minutes.
Reduce oven temperature to 425 degrees and roast vegetables for 45 minutes, or until tender and lightly charred.
When ready to serve, remove the strings from the tenderloin and cut it into thick slices. Serve warm with roasted vegetables and horseradish sauce on the side.

Tips & Notes

You can prepare the horseradish sauce in advance and store it in the refrigerator for up to 5 days.

Nutrition Information

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2 Comments

Join the discussion and tell us your opinion.

Mary Tolliver says:

On March 6, 2024 at 10:05 am

Made this meal last evening. Family said it was delicious! The only issue was the oven use timing for the tenderloin and vegetables. The beef is to rest after roasting for 20 minutes but the vegetables are in the oven at a lower temperature for 45 minutes after removing the beef from the oven. The only solution I had was to put the vegetables in for 25 minutes, remove & roast the beef then return the vegetables to the oven to complete the process.

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Hello Neighbor says:

On March 11, 2024 at 2:50 am

Your recipe is delicious and easy to make. thank you for sharing

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