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Rosemary Beef Tenderloin with Root Vegetables
This delicious Sunday roast comes together surprisingly fast.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 425°F with oven racks in upper and lower thirds. Toss together onions, carrots, parsnips, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Transfer half of vegetables to a second large baking sheet.
2
Using bottom of a heavy pan, coarsely crush pink, green, and black peppercorns; transfer to a bowl. Add rosemary, honey, and remaining tablespoon oil and stir to combine. Season with salt. Rub over beef and nestle beef among vegetables on one tray.
3
Roast both sheet trays, with beef on top rack, ⏱️ 15 minutes. Rotate pans and roast until an instant-read thermometer inserted into thickest part of beef registers 125°F for medium-rare, 14 to ⏱️ 16 minutes. Transfer beef to a cutting board and loosely tent with aluminum foil; let rest ⏱️ 20 minutes before slicing. Serve with vegetables.
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