Ingredients (Serves 4)

For the Beef Tenderloin:

  • 1 (2 lb) beef tenderloin, trimmed
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 2 tbsp butter

For the Vegetables:

  • 2 cups broccoli florets
  • 2 large carrots, sliced
  • 4 medium potatoes, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika

For the Sauce (Optional):

  • ½ cup beef broth
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp butter

Instructions

1. Prepare the Beef Tenderloin

  1. Preheat oven to 400°F (200°C).
  2. Pat the beef dry with paper towels. Rub with olive oil, salt, black pepper, garlic, rosemary, and thyme.
  3. Heat a large oven-safe skillet over medium-high heat. Add butter and sear the tenderloin on all sides for about 2 minutes per side until browned.
  4. Transfer the skillet to the oven and roast for 15-20 minutes for medium-rare (internal temp 130°F) or longer for desired doneness.
  5. Remove from the oven, tent with foil, and let it rest for 10 minutes before slicing.

2. Roast the Potatoes

  1. Toss the cubed potatoes with olive oil, salt, black pepper, garlic powder, and paprika.
  2. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 30-35 minutes, flipping halfway.

3. Cook the Broccoli & Carrots

  1. Bring a pot of water to a boil and add the carrots. Cook for 3 minutes, then add broccoli and cook for another 3 minutes.
  2. Drain and toss with a little olive oil and salt.

4. Make the Sauce (Optional)

  1. In the same skillet used for the beef, add beef broth and scrape up any browned bits.
  2. Stir in Dijon mustard and heavy cream, then let it simmer for 3-5 minutes until slightly thickened.
  3. Whisk in butter and season with salt and pepper to taste.

5. Serve

Slice the tenderloin, plate it with the roasted potatoes and vegetables, and drizzle with sauce. Enjoy!

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