Ingredients
1 beef tenderloin roast (3 pounds)3/4 cup dry white wine or beef broth3/4 cup reduced-sodium soy sauce4 teaspoons minced fresh rosemary4 teaspoons Dijon mustard1-1/2 teaspoons ground mustard3 garlic cloves, peeled and sliced1 pound Yukon Gold potatoes, cut into 1-inch wedges1 pound Brussels sprouts, halved1 pound fresh baby carrots
Preparation
Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.
Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir.
Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker’s twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
