How to Cook Roast Beef Tenderloin with Veggies
Christmas is fast approaching and there is better way to prepare food than the usual lechon kawali, crispy pata or lechon.
Servings: 8 servings
Calories: 387kcal
Ingredients
- 2 kilos beef tenderloin roast trimmed
- 3 Tbsp. olive oil
- 2 Tbsp. fresh minced thyme
- 6 cloves garlic minced
- 1 Tbsp. iodized salt
- 1 Tbsp. crushed black pepper
- 2 tsp. dry mustard
For the vegetables:
- 3 large carrots peeled and diced
- 3 large potatoes skin on and diced
- 1 tsp. iodized salt
- 1 tsp. cracked black pepper
- 2 Tbsp. olive oil
Instructions
How to cook Roast Beef Tenderloin with Veggies:
- Preheat the oven to 450 ° F
- Pat the roast dry. Mix the olive oil, thyme, garlic, salt, black pepper and dry mustard to make a paste.
- Rub the paste well and evenly on the meat.
- Lay the beef fat side up on a roasting rack set in a roasting pan.
- Place the roast in the preheated oven and roast for 10 minutes at 450° F.
- When desired caramelization is reached, lower the oven temperature to 350 ° F and continue cooking until internal temperature reaches 145 ° F for rare or until desired doneness.
- Then to prepare the vegetables, place the carrots, potatoes, salt, pepper and oil in a bowl.
- Toss to coat well. Transfer to a baking sheet and roast in the oven until browned and tender.
- When the roast is done, pull it out of the oven. Keep warm and rest for ten minutes.
- Carve the roast and serve it along with the vegetables.