One-Pan Beef Tenderloin & Roasted Vegetables

February 6, 2018

This One-Pan Beef Tenderloin & Roasted Vegetables is impressively easy and is the perfect meal for a memorable date night at home.

This recipe was created in partnership with Sprouts Farmers Market. Thank you for supporting brands that make The Nutrition Adventure possible!

Whether it’s on Valentine’s Day or any other day of the year, there’s nothing wrong with treating your sweetie to a special meal at home. This One-Pan Beef Tenderloin with Roasted Vegetables will impress your sweetheart without leaving you exhausted from preparing the meal!

Beef tenderloin is where the holy grail of steaks comes from….the filet mignon. Filet mignon is cut from the smaller end of the beef tenderloin but for this recipe, the butcher at Sprouts Farmers Market provided me with a cut from the thicker part of the tenderloin, which works better when roasting.

This entire meal (which will leave you with some leftovers) + a bottle of red wine from Sprouts Farmers Market cost $42. There’s no way you could go out and order a filet mignon meal plus wine for two for less than that!

When selecting the vegetables to roast with the beef, I wanted a variety of colors so I chose rainbow carrots, baby red potatoes, and for something green, Brussels sprouts! Roasted Brussels sprouts are heaven. I had not roasted cippolini onions at home before but have had them at restaurants and love how sweet they are with a mild onion flavor. They worked perfectly with all of the other vegetables!

To make this one-pan meal successful, you’ll need to separate the vegetables from the beef with different sheets of aluminum foil. The veggies will take up about 3/4 of the pan, and the beef can be placed on the remaining 1/4 of the pan. For even roasting of the beef and to allow the juices to drip from the roast, I made a “roasting ring” with aluminum foil, as pictured below.

Place the beef on top of the ring after rubbing in the yummy herb + oil mixture.

This same olive oil, thyme, and Garlic & Herb seasoning is what the Brussels sprouts, red potatoes, carrots, and cippolini onions get tossed in before roasting. Helllllllooooo beauties ♥

Pop that pan in the oven and in 45 minutes or less, dinner is served! To cook your beef to perfection, use a meat thermometer to test the internal temperature. Beef tenderloin is best at medium-rare or medium so if you aren’t a fan of a little rareness with beef, this may not be the best recipe for you.

Make sure to let the beef tenderloin rest for 10 minutes after removing from the oven. This ensures that the tenderloin stays juicy for flavorful once you slice into it. I know it will be tempting to slice a piece off right away but be patient….it’s totally worth it!

One-Pan Beef Tenderloin & Roasted Vegetables

This One-Pan Beef Tenderloin & Roasted Vegetables is impressively easy and is the perfect meal for a memorable date night at home.

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Prep Time: 35

Cook Time: 40

Total Time: 1 15

Servings: -3 servings

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

1 lb. beef tenderloin
2 tsp. + 2 Tbsp. Sprouts brand olive oil
1 tsp. + 2 tsp. Sprouts brand Garlic & Herb seasoning
1 tsp. + 2 tsp. fresh thyme stems removed
6 baby red potatoes rinsed and quartered
4 cippolini onions peeled
2 cups ¼-inch diagonally sliced carrots
2 cups Brussels sprouts stem removed and cut in half
pinch of salt

Instructions

1. Preheat oven to 425°F. Line a 11x17 baking sheet pan with two pieces of aluminum foil, one covering ¾ of the pan and the other piece covering the remainder. Tear off another piece of aluminum foil, about the size of the baking sheet, and roll it lengthwise into a long coil, then bring the ends together to form a circle. The beef tenderloin will be placed on top of this while it roasts in the oven.
2. In a small bowl, combine 2 teaspoons of olive oil, 1 teaspoon of Garlic & Herb seasoning and 1 teaspoon of fresh thyme. Set aside.
3. Place all of the prepared vegetables into a large bowl and toss with 2 tablespoons of olive oil, 2 teaspoons of Garlic & Herb seasoning, 2 teaspoons of fresh thyme and salt. Mix well until evenly coated.
4. Pour the vegetables onto the baking sheet with the larger piece of aluminum foil, spreading into an even layer.
5. Place the aluminum foil ring on the smaller piece of foil on the baking sheet. Pour the olive oil & herb seasoning over the beef, pressing it into the roast and coating all sides. Place the beef onto the aluminum ring.
6. Place baking sheet in oven and cook for 20 minutes. Remove pan from oven, toss vegetables and place pan back in the oven for an additional 15-20 minutes for medium-rare doneness or 25-30 minutes for medium doneness. Use a meat thermometer to test internal temperature (135°F for medium rare; 145°F for medium).
7. Once it has reached desired internal temperature, remove roast from oven and loosely place a piece of aluminum foil over the beef for 10 minutes to rest.
8. Slice into 1-inch thick slices and serve with roasted vegetables.