Sheet Pan Beef Tenderloin & Vegetables
Serves
6
Prep Time
30 minutes
Cook Time
40 minutes
Ingredients
For the beef tenderloin:
2 lbs (900 g) beef tenderloin, trimmed & tied
1 tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
2 lbs (900 g) beef tenderloin, trimmed & tied
1 tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
For the potatoes:
1 lb (450 g) baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
½ tsp dried thyme
½ tsp salt
1 lb (450 g) baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
½ tsp dried thyme
½ tsp salt
For the roasted mushrooms:
1 lb cremini mushrooms
2 tsp olive oil
½ tsp salt
1 lb cremini mushrooms
2 tsp olive oil
½ tsp salt
Nutrition
(Per Serving)
Calories
505
Fats
35 g
Protein
31 g
Carbs
16 g
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the beef tenderloin dry using a paper towel, rub the exterior of the beef with olive oil, and sprinkle over the salt and pepper. Place the prepared beef on a baking sheet.
- In a large bowl, combine the potatoes, olive oil, garlic powder, thyme, and salt. Toss everything together until the potatoes are coated evenly.
- Transfer the potato mixture to the baking sheet with the beef. Ensure that all the potatoes are placed cut-side down. Place the baking sheet into the hot oven and roast for approximately 15 minutes.
- Add the mushrooms to a large bowl, drizzle over the olive oil, season with salt, and mix to combine.
- Once the beef and potatoes have roasted for 15 minutes, add the mushrooms to the same baking sheet and continue cooking for an additional 10 minutes.
- Remove the beef from the oven, place on a plate, cover with foil, and set it aside to rest for 10 minutes. During this time, return the vegetables to the oven to continue cooking.
- When ready to serve, remove any twine from the beef and slice it into rounds approximately ½-inch thick. Serve the beef with the potatoes and mushrooms.