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Pepper Crusted Beef Tenderloin with Roasted Vegetables

Source of Recipe

Marla


List of Ingredients

Pepper Crusted Beef Tenderloin with Roasted Vegetables


4 small red skinned potatoes, halved
2 carrots, peeled and cut into 3/4-inch pieces
2 parsnips, peeled and cut into 3/4-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
salt to taste
freshly ground black pepper
1 pound beef tenderloin




Recipe


1. Preheat the oven to 425ºF.

2. In a mixing bowl, toss the potatoes, carrots and parsnips together with the olive oil, rosemary, salt and pepper. Transfer the vegetables to a shallow roasting pan and roast them in the oven for 10 minutes.

3. Season the beef with salt and a generous amount of pepper. Remove the vegetables from the oven and place the beef on top of them in the roasting pan. Return the pan to the oven and roast the vegetables and beef for 15 minutes.

4. Turn the temperature down to 350ºF and continue roasting for an additional 15 minutes or until the vegetables are tender and the beef is cooked to the desired doneness.

5. Let the tenderloin rest for 10 minutes before slicing. Serve a few slices of the beef with a large spoonful of the vegetables.



Nutrition Facts
Serving size: 2-3 slices with vegetables
Calories 455
Total Fat 14 g
Saturated Fat 6 g
Protein 35 g
Total Carbohydrate 47 g
Dietary Fiber 6 g
Sodium 96 mg
Percent Calories from Fat 28%
Percent Calories from Protein 31%
Percent Calories from Carbohydrate 41%