Beef Tenderloin and Roasted Veggies

I know that beef tenderloin is a very expensive cut of meat, and it can be intimidating to cook something that expensive. I snagged some on sale for Christmas and bought several in bulk. Some we sliced into individual steak size and grilled, but a couple we roasted whole. They were delicious! And easy! Really, you can’t mess this up.

1 whole (3-5 lb.) beef tenderloin, thawed to room temperature

3 Irish potatoes, peeled and sliced in wedges

3 large carrots, peeled and sliced (if the carrots are long, I cut in half or thirds and then quarter each piece).

1/3 cup sugar

1/3 cup salt

1/3 cup black pepper

1 stick unsalted butter

2 cloves garlic, peeled and smashed

Preheat oven to 475 degrees.

On a large baking sheet lined with parchment paper, arrange the potatoes and carrots in a single layer. I usually alternate potato and carrot pieces; it just looks more appealing.

Combine the sugar, salt, and pepper in a small bowl, and then rub most of the mixture into the tenderloin, coating it thoroughly. Place the tenderloin on top of the potatoes and carrots, and sprinkle the remainder of the seasoning mix over everything.

Place uncovered in the preheated oven, and roast for about 45 minutes, until vegetables are soft, but not mushy. This will yield a medium-rare; for rare, reduce cooking time by about 5-6 minutes. DO NOT let it overcook; tenderloin is supposed to be pink in the middle, and it will continue to cook once you remove it from the oven.

While the beef is cooking, melt the butter in a small skillet over medium heat. Add the smashed garlic cloves, and saute until butter starts to brown. Remove from heat, and discard the garlic (I pour the butter through a small strainer).

Remove the tenderloin from the oven, and pour the garlic butter over it and the veggies. Place a large piece of aluminum foil loosely over it, and let it rest for about 8-10 minutes before serving.