Quick Beef Tenderloin Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 lb beef tenderloin, trimmed
- 1 1/2 lb potatoes, sliced into wedges
- 2 large carrots, chopped into bite-sized pieces
- 1 onion, sliced
- Salt and pepper, to taste
- For the marinade: 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, and 1 sprig fresh rosemary, finely chopped
- Instructions:
Instructions
- Preheat your oven to 400°F (200°C). Pat the beef dry and rub with a mixture of olive oil, balsamic vinegar, honey, salt, pepper, and chopped rosemary.
- In a bowl, combine potatoes, carrots, and onion with the remaining marinade ingredients. Toss until coated.
- Spread vegetables on a baking sheet and roast for 15 minutes.
- Add the seasoned beef to the center of the pan and roast for an additional 15-25 minutes until desired doneness is reached (130-135°F for medium-rare).
- Let the beef rest for 10-15 minutes before slicing and serving with vegetables.
- Helpful Notes:
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 410
- Sugar: 9g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg