Looking for a classic? This rosemary beef tenderloin is a classic dish that can be used for a regular meal or special gathering.
Ingredients:
4-5 medium-sized carrots, peeled and quartered
5-6 large-sized potatoe, peeled and quartered
2 red onions, sliced
3 Tbsp olive oil
2 tsp ground black pepper
2 tsp salt
1 Tbsp each of black, green and pink peppercorns
2 Tbsp honey
1½ Tbsp fresh rosemary, chopped
1 trimmed beef tenderloin (tied with string)
Directions:
Preheat the oven to 425˚F and move the rack to the upper and lower third of the oven.
Toss carrots and potatoes in 1½ tablespoon of olive oil with 1 teaspoon of each black pepper and salt.
Place half of the vegetables on a baking sheet and set aside.
Crush the pink, green and black peppercorns with a heavy bottom pan (or mortar and pestle if you have one) until coarse. Transfer to a bowl.
Add honey, rosemary, and the rest of the olive oil. Mix until blended.
On a second baking sheet, place the other half of the vegetables and lay the beef in between the vegetables. Rub the remaining salt and black pepper on the beef. Pour honey mixture over the beef and vegetables, ensuring the majority lands on the beef.
Place both trays in the oven for 20-30 minutes, swapping the location of trays after 13-15 minutes. You may want to place the all vegetable tray in first so that the vegetables have more time to cook before the beef goes in the oven.
Let the beef sit for about 15 minutes before slicing and serving.
Note: If you’re having a hard time finding some of the ingredients, you can substitute the red onions for white or yellow onions, use 3 tablespoons of black peppercorns only, and use any fresh herb (e.g., thyme, sage, oregano) instead of rosemary.
Serves: 8
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