Beef Tenderloin with Roasted Vegetables

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     I am not one to buy a big slab of meat and cook it for just my husband and I, but when I saw beef was on sale at the market I remembered this recipe that I’ve been wanting to make.  The marinade sounded simple and delicious.  Another selling point is that it’s made with potatoes and carrots so no addition side dish is needed.

Beef Tenderloin with Roasted Vegetables (adapted from Taste of Home Magazine)
1 beef tenderloin roast (3 pounds)
3/4 c. dry white wine
3/4 c. soy sauce
1 t. minced dried rosemary
3 t. Dijon mustard
1 t. salt
1 t. black pepper
1 t. ground mustard
5 garlic cloves, minced

1 pound potatoes, cut into 1 inch pieces

1.  Combine the white wine, soy sauce, rosemary, Dijon mustard, salt, pepper, ground mustard, and garlic cloves in a bowl.

3.  Preheat the oven to 425 degrees.  In a 13 x 9 greased baking dish add the carrots and potatoes.  Cover with the reserved marinade and toss to coat.  Cover and back for 20 minutes.

4.  Remove the beef from the marinade and place on top of the vegetables.  Cook at 425 uncovered for 30 minutes to 1 hour depending on the thickness of the beef and how well you want it done.  A thermometer should read 145 for medium rare and 160 for medium.

This post linked to:
Full Plate Thursday, It’s A Keeper Thursday,
Frugal Food Thursday