Sunday Roast Beef with Root Vegetable Ragout

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply flavorful, slow-roasted beef tenderloin accompanied by a rich ragout of roasted root vegetables, embodying the seriousness of a traditional Sunday meal. This french-inspired beef ready in about 200 minutes pairs beef tenderloin, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Ingredients

• 1.5 lb beef tenderloin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium, peeled and cut into 1-inch chunks carrots
• 3 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, peeled and cut into 1-inch chunks turnips
• 1 large, cut into wedges red onion
• 2 sprigs thyme
• 1 sprig rosemary
• 1 cup beef stock
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat oven to 325°F. Pat the beef tenderloin dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Place on a rack in a roasting pan and roast for 1 hour and 30 minutes until internal temperature reaches 125°F (use a meat thermometer).
2. Step 2: While beef roasts, heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add carrots, parsnips, turnips, and red onion, then season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes, stirring once, until vegetables are tender and caramelized at edges.
3. Step 3: Remove skillet from oven, add thyme and rosemary, then stir in beef stock. Return to oven for 10 minutes to reduce sauce slightly, then remove and set aside.
4. Step 4: Let beef rest 15 minutes before slicing. In a small saucepan, melt butter over medium heat, whisk in flour, and cook 1 minute until golden. Gradually whisk in heavy cream and simmer 3 minutes until thickened. Stir in vegetable ragout and heat through for 2 minutes until sauce coats vegetables.
5. Step 5: Slice beef and serve with ragout, drizzling remaining pan sauce over the meat.