Peppery Beef Tenderloin With Roasted Vegetables Recipe

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Servings: 6


Cost per serving $0.80 view details
  • 1 x well-trimmed beef tenderloin roast (about 4 pounds)
  • 1/4 c. Dijon mustard
  • 1 tsp chopped garlic
  • 2 Tbsp. seasoned pepper medley or possibly 1 Tbsp. cracked black pepper
  •     Creamy mustard sauce (recipe follows)
  •     Minced fresh parsley (optional)
  • 3 sm red bell peppers, cut into 1 1/2 inch pcs
  • 1 lrg onion, cut into 8 wedges
  • 12 ounce baby portobello, cremini or possibly button mushrooms
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp chopped garlic
  • 1 Tbsp. balsamic vinegar


  1. Heat oven to 425. Combine mustard and 1 tsp. garlic; spread over beef roast. Sprinkle with seasoned pepper. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Don't add in water or possibly cover. Roast on lower rack in 425 oven 50 min for medium rare; 60 min for medium doneness.
  2. Meanwhile, combine vegetable ingredients, except vinegar, in large bowl; toss to coat proportionately. Place vegetables in jelly-roll pan; roast on upper rack in oven with tenderloin 35 to 45 min.
  3. Remove roast when meat thermometer registers 135 for medium rare; 150 for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 min.
  4. (Temperature will continue to rise about 10 degrees to 145 for medium rare; 160 for medium.) Remove vegetables from oven when tender; sprinkle with vinegar.
  5. Season with salt and pepper, as desired. Carve roast into slices. Serve with vegetables and creamy mustard sauce. Garnish with parsley, if you like.
  6. Makes six to eight servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 6 servings
Calories 107  
Calories from Fat 69 64%
Total Fat 7.77g 10%
Saturated Fat 1.04g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 136mg 6%
Potassium 386mg 11%
Total Carbs 8.16g 2%
Dietary Fiber 2.2g 7%
Sugars 3.84g 3%
Protein 2.46g 4%
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