Tenderloin and Garlic-Roasted Vegetables
 Tenderloin and Garlic Roasted Vegetables
Ingredients
  • 1 whole beef tenderloin roast (4-5 lb)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp cracked black pepper

    Garlic Roasted Vegetables:

    • 1 larbe whole bulb garlic
    • 3 medium potatoes, quartered
    • 4 small onions, halved
    • 6 plum tomatoes, halved
    • 2 medium zucchini, sliced 3/4" thick
    • 2 tbsp olive oil
    • 1 tsp dried Italian seasoning
    • 1/2 tsp cracked black pepper
    • 1/4 cup grated Parmesan cheese
Preparation for Roast:
  • Heat oven to 425 degrees.
  • Combine seasoning and pepper and press onto beef roast.
  • Place roast on rack in shallow roasting pan.
  • Insert ovenproof meat thermometer so tip is centered in the thickest part of the beef, but not resting in fat.
  • Do not add water.
  • Do not cover.
  • Roast in 425 degree oven for 50-60 minutes for medium rare; 60 - 70 minutes for medium doneness.
  • Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium.
  • Let stand 15 minutes. (Temperature will rise to 145 for medium rare; 160 degrees for medium).
Preparation for Vegetables:
  • Cut off top of garlic bulb.
  • Wrap bulb in foil.
  • Combine remaining ingredients, except cheese, tomatoes, and zucchini, in large bowl.
  • Toss.
  • Place garlic, potatoes, and onions in jelly roll pan.
  • Roast in oven with tenderloin for 30 minutes.
  • Add tomatoes and zucchini to pan.
  • Roast 15 minutes longer or until vegetables are tender.
  • Squeeze garlic pulp over vegetable mix.
  • Mix.
  • Sprinkle with cheese before serving.
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