Beef Tenderloin and Roasted Root Vegetables

60 minutes

serves 0

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
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Adjust Servings

Tenderloin + Seasoning

1lbs beef tenderloin
3cloves garlic
2tbsp kosher salt
Black pepper
1/4cup olive oil
2tbsp fresh rosemary
4tbsp butter
10 carrots
1 turnip
1 head of cauliflower
3cloves garlic
1 shallot
Olive oil
1tsp salt
Black pepper
Roasting Pan



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.)

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Preheat the oven to 450 degrees Fahrenheit.

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Toss the veggies in olive oil, salt and pepper.

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Evenly place the seasoned cauliflower, turnips, garlic and shallots into a roasting pan. Place the rack on top. 

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Spread the seasoned carrot slices evenly on a separate sheet pan. 

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Once the tenderloin has come to room temperature, brush it with olive oil. Coat evenly in salt, pepper and garlic.

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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.)

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Place the tenderloin on the skillet and sear for 3 minutes per side, until each side is browned.

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