Recipes Beef Tenderloin with Roasted Vegetables

Ingredients 

2 Beef tenderloins (each about 3/4 pound) 

6 whole cloves garlic 

1 pound baby-cut carrots 

2 teaspoons dried rosemary leaves, crumbled 

2 pounds new potatoes (16 to 20), cut in half 

1 medium onion, cut into wedges 

1 teaspoon dried sage leaves, crumbled 

1 tablespoon olive or canola oil 

¼ teaspoon salt 

¼ teaspoon pepper 

Directions 

1 Heat oven to 450°. Spray a shallow roasting pan with cooking spray. Place Beef in the pan. Insert meat thermometer so tip is in the thickest part of Beef. Place carrots, potatoes, onion and garlic around Beef. Drizzle with oil; sprinkle with rosemary, sage, salt, and pepper. 

2 Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove Beef from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. 

Cover Beef and let stand 10 to 15 minutes or until thermometer reads 160° and Beef is slightly pink in center. Serve Beef with vegetables and garlic.