Herb-Infused Beef Tenderloin with Roasted Root Vegetables

Tender beef tenderloin marinated in fresh herbs, roasted alongside carrots, parsnips, and potatoes for a hearty, flavorful Whole30 centerpiece.

Cuisine: European

Category: Whole30

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1.5 lbs, trimmed beef tenderloin
• 2 tbsp fresh, chopped rosemary
• 1 tbsp fresh, chopped thyme
• 3 tbsp olive oil
• 2 cups, chopped carrots
• 2 cups, chopped parsnips
• 1 lb, cubed potatoes
• 1 tsp sea salt
• 1/2 tsp black pepper

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.