We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables
Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables

Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables
A savory beef tenderloin crusted with fresh herbs, served alongside a medley of roasted seasonal vegetables.
Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables
Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 150
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Beef Tenderloin with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the beef tenderloin with olive oil, thyme, rosemary, minced garlic, salt, and black pepper.
  3. Place the beef in a roasting pan and roast for about 25-30 minutes or until desired doneness.
  4. Meanwhile, toss carrots, parsnips, brussels sprouts, and potatoes with olive oil, salt, and pepper.
  5. Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and golden.
  6. Let the beef rest for a few minutes before slicing.
  7. Serve the sliced beef with roasted vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 662 kcal 83 kcal
Protein 40 g 5.0 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 40 g 5.0 g
  • 200
    g
     beef tenderloin
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 150
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rub the beef tenderloin with olive oil, thyme, rosemary, minced garlic, salt, and black pepper.

Place the beef in a roasting pan and roast for about 25-30 minutes or until desired doneness.

Meanwhile, toss carrots, parsnips, brussels sprouts, and potatoes with olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and golden.

Let the beef rest for a few minutes before slicing.

Serve the sliced beef with roasted vegetables.

Contact About
Privacy Policy Terms of Service Sitemap