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Juicy Sheet Pan Beef Tenderloin with Mushrooms & Vegetables

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This dish features succulent beef tenderloin roasted to perfection alongside vibrant mushrooms and vegetables. It’s a simple yet impressive meal that brings family together around the dinner table.

Ingredients

Scale
  • 1.5 to 2 pounds beef tenderloin
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 8 ounces cremini mushrooms, cleaned and halved
  • 1 large red bell pepper, cut into bite-sized pieces
  • 1 large zucchini, sliced into half-moons
  • 1 medium red onion, cut into wedges
  • 2 cups broccoli florets
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried Italian herbs (optional)
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions

  1. Preheat the oven to 200°C (400°F). This ensures even cooking of the beef and vegetables.
  2. Prepare the beef tenderloin: In a bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, pepper, Dijon mustard, and balsamic vinegar. Rub this mixture thoroughly onto the beef tenderloin and let it marinate for about 15 minutes.
  3. While the meat marinates, prepare the vegetables. In a large bowl, combine the halved cremini mushrooms, cut bell pepper, zucchini, red onion, and broccoli. Add the olive oil, salt, pepper, and Italian herbs, and mix well.
  4. Place the marinated beef tenderloin in the center of a large baking sheet and arrange the vegetables evenly around the meat. Ensure everything is well spread out for even cooking.
  5. Bake the entire mixture in the preheated oven for about 25-30 minutes. The beef tenderloin should reach an internal temperature of 57°C (135°F) for medium rare. Use a meat thermometer to ensure the meat is not overcooked.
  6. After baking, remove the sheet from the oven and let the beef tenderloin rest for about 5-10 minutes before slicing. This helps retain the juices in the meat.
  7. Serve the beef tenderloin sliced alongside the roasted vegetables. Optionally garnish the dish with fresh parsley and lemon wedges for added flavor.

Nutrition

Keywords: Avoid overcooking the beef tenderloin. Use a meat thermometer to achieve the perfect internal temperature. Invest in a good baking sheet that distributes heat evenly. You can also marinate the beef overnight for deeper flavor.

Find it online: https://tastelle.com/saftiges-rinderfilet-auf-dem-blech-mit-pilzen-gemuse/