RecipeRoast Tenderloin with Veggies

Nutrition Facts
Amount per Serving
  • Calories: 320
  • Protein: 37 g
  • Total Fat: 11 g
    • Unsaturated Fat: 7.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 95 mg
  • Total Carbohydrate: 20 g
  • Dietary Fiber: 4 g
  • Total Sugar: 7 g
    • Natural Sugar: 7 g
    • Added Sugar: 0 g
  • Sodium: 650 mg

I used lean beef tenderloin to make this flavorful roast.It’s perfect for special get-togethers, family celebrations, and festive holiday dinners. Top it with my White Wine Mushroom Sauce for a mouthwatering feast!

If there are any leftovers, I love to make scrumptious sandwiches the next day (as shown in photo, above right).

  • Prep time
  • Total Time
This recipe makes 12 servings
  • • 1 whole beef tenderloin (4 to 5 pounds), tied with string from butcher
  • • 2 tablespoons dijon mustard
  • • 3 tablespoons peppercorns crushed, or fresh black pepper
  • • 1 tablespoon Kosher salt, divided
  • • 16 ounces cremini mushrooms halved
  • • 1 to 2 tablespoons butter, melted (optional)
  • • 1 medium Delicata squash, seeded cut into ¾” rings
  • • 1 pound carrots, peeled and cut into 1” chunks
  • • 3 medium parsnips, peeled and cut into 1” chunks
  • • 1 to 2 red onions, cut into 6 small wedges
  • • 3 to 4 fresh thyme sprigs

Preheat oven to 425°F. Liberally coat a large skillet with olive oil spray and warm over medium-high heat. Add the mushrooms and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Cook 5 minutes or until just tender. Transfer to bottom of roasting pan.

Add the beef on top of the mushrooms in roasting pan, and rub with mustard and season generously with crushed peppercorns and 2 teaspoons salt. Drizzle the optional butter over the top of the beef.

Toss the cut veggies into the pan evenly around the beef, mist them generously with olive oil spray, season with a sprinkling salt and pepper and nestle in thyme sprigs.

Transfer to the oven and roast for 15 minutes at 425°F. Then lower the oven to 375°F, give the veggies a good stir, and cook for about 30-45 minutes (or until the beef reaches an internal temperature of 145°F). If you like your steak rare, while its not recommended for safety reasons, remove when the thickest part hits 125°F. It’s always best to use a meat thermometer.

Remove the beef and veggies from the pan to a serving plate and cover with foil for at least 10 minutes before slicing to lock in the juices. Top with White Wine Mushroom Sauce.


Try my Slow Cooker BBQ Brisket.