Quick Beef Tenderloin Sheet Pan Dinner
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 lb beef tenderloin, trimmed
- Salt and pepper, to taste
- 1 1/2 lb potatoes, sliced into wedges
- 2 large carrots, chopped
- 1 onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- Fresh rosemary, finely chopped
- Instructions:
Instructions
- Preheat oven to 400°F (200°C). Pat the beef tenderloin dry and rub with olive oil, balsamic vinegar, honey, salt, pepper, and rosemary.
- In a bowl, toss potato wedges, carrots, and onion with remaining olive oil, balsamic vinegar, honey, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 15 minutes.
- After 15 minutes, push vegetables aside and place marinated beef in the center. Roast for another 15-25 minutes until beef reaches desired doneness.
- Let the beef rest for 10-15 minutes before slicing. Serve with roasted vegetables.
- Helpful Notes:
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 430
- Sugar: 8g
- Sodium: 175mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg