Herb-Infused Beef Tenderloin with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef tenderloin marinated in fresh herbs, roasted alongside carrots, parsnips, and potatoes for a hearty, flavorful Whole30 centerpiece. This french-inspired whole30 ready in about 50 minutes pairs trimmed beef tenderloin, fresh, chopped rosemary, fresh, chopped thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 French cuisine 510 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat beef dry and rub with 2 tbsp olive oil, rosemary, thyme, salt, and pepper.
  2. Step 2: Toss carrots, parsnips, and potatoes with remaining 1 tbsp olive oil, salt, and pepper on a baking sheet.
  3. Step 3: Place beef on a rack set over the vegetables in the baking sheet.
  4. Step 4: Roast for 25-30 minutes for medium-rare, or until internal temperature reaches 130°F (54°C).
  5. Step 5: Rest beef for 10 minutes before slicing against the grain, then serve with roasted vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Herb-Infused Beef Tenderloin with Roasted Root Vegetables take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Beef Tenderloin with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed beef tenderloin from drying out.

Can I substitute ingredients in Herb-Infused Beef Tenderloin with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Beef Tenderloin with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Beef Tenderloin with Roasted Root Vegetables?

French whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes