This show-stopping roast makes the perfect centerpiece for any holiday gathering, yet it's simple enough to put together for a great weeknight meal. Seasonal veggies like delicata squash, carrots and parsnips cook alongside the roast for maximum flavor. Serve this tenderloin with my decadent Mushroom Sauce!
- 1 whole beef tenderloin, trussed by butcher (4-5 pounds)
- 2 tablespoons Dijon mustard
- 3 tablespoons peppercorns (crushed), or fresh black pepper
- 1 tablespoon Kosher salt, divided
- 1 pound cremini mushrooms, halved
- 1-2 tablespoons butter, melted (optional)
- 1 medium delicata squash, seeded, cut into 3/4-inch rings
- 1 pound carrots, peeled, cut into 1-inch chunks
- 3 medium parsnips, peeled, cut into 1-inch chunks
- 1-2 red onions, cut into wedges (quarters or eighths)
- 3-4 fresh thyme sprigs
1. Preheat the oven to 425 degrees.
2. Liberally coat a large skillet with olive oil spray and warm over medium-high heat. Add the halved mushrooms and season with 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Cook the mushrooms for 5 minutes or until just tender. Transfer to the bottom of a large roasting pan.
3. Add the beef on top of the mushrooms in the roasting pan, and rub it with the mustard. Then season it with crushed peppercorns and 2 teaspoons of salt. If desired, melt the butter and drizzle it on top of the beef for extra flavor.
4. Toss the cut veggies into the pan and arrange them evenly around the beef. Mist them generously with olive oil spray, season with a sprinkling salt and pepper and nestle in the thyme sprigs.
5. Transfer the pan to the oven and roast for 15 minutes at 425 degrees. Then lower the oven to 375 degrees, give the veggies a good stir, and cook for an additional 30-45 minutes (or until the beef reaches an internal temperature of 145 degrees on a meat thermometer). NOTE: If you like steak rare, while it's not recommended for food safety reasons, remove the roast from the oven when the thickest part hits 125 degrees on thermometer.
6. Transfer the beef and the veggies from the pan to a serving plate and cover with foil for at least 10 minutes before slicing to lock in the juices.