Maple Glazed Tenderloin with Harvest Vegetables

Maple Glazed Tenderloin with Harvest Vegetables

Tenderloin is one of the most tender cuts of beef so it's easy for kids to love it -- don't save it just for company! You can sub in carrots and/or parsnips for the sweet potatoes or brussel sprouts if you like.

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Maple Glazed Tenderloin with Harvest Vegetables

Yields6 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 2 sweet potatoes, peeled and cut into wedges
 1 cup (250 mL) Brussel sprouts, halved
 2 tbsp (30 mL) olive oil
  Salt and pepper
 2 tbsp (30 mL) EACH balsamic vinegar and maple syrup
 1 tbsp (15 mL) grainy mustard
 1 ½ lb (0.68 kg) Beef Tenderloin Oven Roast

1

Toss vegetables with 1 tbsp (15 mL) of the oil and season with salt and pepper; place in small foil-lined roasting pan.

2

Combine remaining oil, vinegar, maple syrup and mustard in small bowl; separate out 1 tbsp (15 mL) and brush it over the roast. Season roast with salt and pepper; place on top of vegetables. Insert meat thermometer into centre of roast.

3

Roast in 425F (220C) oven for about 1 hour or until thermometer reads 145F to 150F (63C to 66C) for medium-rare; remove roast from pan and let rest 10 to 15 minutes. Meanwhile, toss vegetables with remaining syrup mixture and continue roasting while roast rests.

4

Carve roast across the grain into thin slices and serve with roasted vegetables.

Ingredients

 2 sweet potatoes, peeled and cut into wedges
 1 cup (250 mL) Brussel sprouts, halved
 2 tbsp (30 mL) olive oil
  Salt and pepper
 2 tbsp (30 mL) EACH balsamic vinegar and maple syrup
 1 tbsp (15 mL) grainy mustard
 1 ½ lb (0.68 kg) Beef Tenderloin Oven Roast

Directions

1

Toss vegetables with 1 tbsp (15 mL) of the oil and season with salt and pepper; place in small foil-lined roasting pan.

2

Combine remaining oil, vinegar, maple syrup and mustard in small bowl; separate out 1 tbsp (15 mL) and brush it over the roast. Season roast with salt and pepper; place on top of vegetables. Insert meat thermometer into centre of roast.

3

Roast in 425F (220C) oven for about 1 hour or until thermometer reads 145F to 150F (63C to 66C) for medium-rare; remove roast from pan and let rest 10 to 15 minutes. Meanwhile, toss vegetables with remaining syrup mixture and continue roasting while roast rests.

4

Carve roast across the grain into thin slices and serve with roasted vegetables.

Maple Glazed Tenderloin with Harvest Vegetables
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