Rosemary Beef Tenderloin With Root Vegetables
- 25m Prep Time
- 35m Cook Time
- 1h 0mReady In
A roasted beef tenderloin coated with a peppercorn-rosemary crust, served alongside caramelized root vegetables. Perfect for a special occasion dinner.
Ingredients
- 2 medium-size red onions cut into 8 wedges
- 1 1/2 lbs medium carrots quartered lengthwise
- 1/2 lbs medium parsnips quartered lengthwise
- 3 tbsp olive oil divided
- Kosher salt and ground black pepper
- 2 tbsp pink peppercorns
- 1 tbsp green peppercorns
- 1 tbsp black peppercorns
- 1 1/2 tbsp fresh rosemary finely chopped
- 2 tsp honey
- 1 3½-pound trimmed beef tenderloin tied with string
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 28.2 mg
- Iron: 0.45 mg
- Magnesium: 10.6 mg
- Phosphorus: 28.7 mg
- Potassium: 169 mg
- Zinc: 0.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and ground black pepper
- 2 tbsp pink peppercorns
- 1 tbsp green peppercorns
- 1 tbsp black peppercorns
- 2 tsp honey
Prepare
- 2 medium-size red onions, cut into 8 wedges
- 1 1/2 lbs medium carrots, quartered lengthwise
- 1/2 lbs medium parsnips, quartered lengthwise
- 3 tbsp olive oil, divided
- 1 1/2 tbsp fresh rosemary, finely chopped
- 1 3½-pound trimmed beef tenderloin, tied with string
Let's Cook
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Step 1.
Preheat the oven to 425°F with racks in the upper and lower thirds. On a rimmed baking sheet, toss together the red onion wedges, quartered carrots, quartered parsnips, and 2 tablespoons olive oil. Season with kosher salt and ground black pepper. Transfer half of the vegetables to a second baking sheet, spreading them in a single layer.
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Step 2.
Using the bottom of a heavy pan, coarsely crush the pink, green, and black peppercorns. Transfer to a bowl and add the finely chopped rosemary, honey, and remaining 1 tablespoon olive oil. Stir to combine and season with salt. Rub the peppercorn mixture all over the beef tenderloin. Nestle the beef among the vegetables on one of the baking sheets.
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Step 3.
Place the baking sheet with the beef on the top rack and the other sheet on the bottom rack. Roast for 15 minutes. Rotate the pans and continue roasting until an instant-read thermometer inserted into the thickest part of the beef registers 125°F for medium-rare, about 14 to 16 minutes longer.
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Step 4.
Transfer the beef to a cutting board and loosely tent with aluminum foil. Let rest for 20 minutes before slicing. Serve the beef with the roasted vegetables.