Beef Tenderloin and Roasted Root Vegetables

There’s nothing like eating a perfectly prepared piece of meat. It’s a beautiful experience. And you know what’s even more beautiful? When you’re the master behind it!

Meat roasts get a bad rap because they are known for being time consuming, pricy and risky to make. What I mean by “risky,” is that there’s always a slim chance you can overcook your super pricy meat if you don’t know exactly what you’re doing. Overcooking any roast is a very sad experience. It’s like burning your turkey. You just can’t serve rubbery, gray meat. If you do overcook it, this is when you opt for Chinese food. BUT! Don’t worry because you won’t f*ck it up! Not with this recipe and my tutorial, which you can watch below.

This video is from my first time making a roast beef tenderloin and it turned out perfectly. Not to mention, I have a tiny AF kitchen with subpar appliances. You probably will do better than me. So this year for your party, give the beef tenderloin a whirl because it’s actually one of the fastest roasts to make, and it’s always impressive. OH, and it’s gluten-free friendly, so you’re really winning with this!

Platter of roast beef tenderloin with carrots, turnips and cauliflower

A little more info on this meat and recipe. One of my favorite types of meat is the beef tenderloin: it’s essentially a long filet mignon — one of the most tender cuts of the cow. Every Christmas, my family enjoys a beef Wellington, which is a beef tenderloin roasted in a puff pastry, with mushroom duxelles and foie gras in between the puff pastry and the meat. It’s a truly mind blowing experience. I was too scared to conquer that on my first beef tenderloin attempt, so I went with a classic roast. I seasoned the tenderloin with salt, pepper and garlic. I then seared it for 3-4 minutes on each side to give it that beautiful caramelization. Finally, I added butter and fresh rosemary to the jus, melting it into a sauce. I poured this on top of the tenderloin and then let it roast over a bed of cauliflower, turnips, shallots and garlic. I also roasted some carrots on a separate pan just to round out our veggie selection.

The tenderloin came out perfectly medium rare, and the vegetables were buttery, hearty and charred to perfection.

Platter of roast beef tenderloin with carrots, turnips and cauliflower
Platter of roast beef tenderloin with carrots, turnips and cauliflower

Roast Beef Tenderloin with Cauliflower, Turnips and Carrots

A beautifully roasted beef tenderloin over a bed of buttery root vegetables and cauliflower. The tenderloin is seasoned with salt, pepper, garlic and a delectable rosemary butter.
Course Main Course
Cuisine American


  • Roasting Pan


Tenderloin + Seasoning

  • 1 lbs beef tenderloin trussed with fat trimmed
  • 3 cloves garlic minced
  • 2 tbsp kosher salt salt generously*
  • Black pepper to taste
  • 1/4 cup olive oil
  • 2 tbsp fresh rosemary finely chopped
  • 4 tbsp butter


  • 10 carrots sliced lengthwise
  • 1 turnip medium diced
  • 1 head of cauliflower cut into florets
  • 3 cloves garlic sliced or smashed (aromatics for the pan)
  • 1 shallot thinly sliced
  • Olive oil for seasoning
  • 1 tsp salt for seasoning (can add as much as you prefer)
  • Black pepper to taste


  • Remove the beef tenderloin from the refrigerator and let it come to room temperature (about 1-2 hours depending on the temp of your fridge.)
  • Preheat the oven to 450 degrees Fahrenheit.
  • Toss the veggies in olive oil, salt and pepper.
  • Evenly place the seasoned cauliflower, turnips, garlic and shallots into a roasting pan. Place the rack on top. 
  • Spread the seasoned carrot slices evenly on a separate sheet pan. 
  • Once the tenderloin has come to room temperature, brush it with olive oil. Coat evenly in salt, pepper and garlic.
  • Heat a skillet on medium high heat. Season it with 1 tbsp olive oil until the oil is hot, and the pan is fully coated. (You want a thin shimmering layer of oil, not a lot.)
  • Place the tenderloin on the skillet and sear for 3 minutes per side, until each side is browned.
  • After all sides of the tenderloin are thoroughly browned, place it on a roasting rack above the cauliflower and turnips. 
  • Keep the tenderloin juices in the skillet, and blot to get rid of any large clumps. Add butter, rosemary, salt and pepper. If the butter is salted, you can just add rosemary and pepper.
  • Pour all of the rosemary butter onto the tenderloin, while it's on the rack pan over the bed of vegetables. (You can also wait to do this at the end, but I like to let it cook with the butter on top, so the veggies soak up the flavor.)
  • Roast the tenderloin for 25 minutes. The internal temperature should be about 127 when you take it out of the oven because it will continue to cook while it rests.
  • Let the tenderloin rest for 10 minutes. Check the internal temp to make sure it's around 135. It should be 130-135 internally before serving. If the temperature does not reach 135, put it back in the oven for 5 minute increments until the temperature is high enough for your comfort level. 140-145 F is medium, but I highly recommend this cut of beef on the rarest medium rare side 😀 Mine had an internal temp of 135 exactly.
  • Slice it into 1-inch thick medallions.
  • Plate the vegetables on the bottom of a large platter. Top the vegetables with the tenderloin slices. Pour any excess jus on top of the steak, or throw it in a pan with butter, garlic, shallots, and a hint of red wine for a nice pan sauce. I skipped the pan sauce it was divine. 
Keyword easy beef tenderloin, how to make beef tenderloin, roasted beef tenderloin

3 thoughts on “Beef Tenderloin and Roasted Root Vegetables”

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