Tenderloin is one of the most tender cuts of beef so it’s easy for kids to love it — don’t save it just for company! You can sub in carrots and/or parsnips for the sweet potatoes or Brussel sprouts if you like.
Recipe courtesy of Canadian Beef – www.makeitbeef.ca
Makes 6 servings
Prep: 5 min. Cook: 1 hr.
What you need:
2 sweet potatoes, peeled and cut into wedges
1 cup (250 mL) Brussel sprouts, halved
2 Tbsp (30 mL) olive oil
Salt and pepper
2 Tbsp (30 mL) EACH balsamic vinegar and maple syrup
1 Tbsp (15 mL) grainy mustard
1 1/2 lb (0.68 kg) Beef Tenderloin Oven Roast
How you prepare:
- Toss vegetables with 1 tbsp (15 mL) of the oil and season with salt and pepper; place in small foil-lined roasting pan.
- Combine remaining oil, vinegar, maple syrup and mustard in small bowl; separate out 1 tbsp (15 mL) and brush it over the roast. Season roast with salt and pepper; place on top of vegetables. Insert meat thermometer into centre of roast.
- Roast in 425F (220C) oven for about 1 hour or until thermometer reads 145F to 150F (63C to 66C) for medium-rare; remove roast from pan and let rest 10 to 15 minutes. Meanwhile, toss vegetables with remaining syrup mixture and continue roasting while roast rests.
- Carve roast across the grain into thin slices and serve with roasted vegetables.
Carbohydrates: 15.6 g
Protein: 28.5 g
Fat: 31.7 g
Dietary Fibre: 2 g