I can finally turn on my oven! The temperatures are turning more fall-like and that means roasted meat and vegetables. I bought a beef tenderloin and had great aims to do something fancy to it. Adding bacon is as fancy as I got. This is a throw-together and let the oven do the work thing.
Roasted Beef Tenderloin with Brussels
- 1.5-2lbs beef tenderloin, or beef shoulder
- 2 cups Brussels sprouts, halved
- 1 cup baby carrots
- 2 cups Yukon gold potatoes or fingerling potatoes
- 2 Tablespoons olive oil
- 3 strips of bacon, diced, uncooked
- 1 red onion
- 2 cups beef broth
- Favorite beef seasoning. I used Penzey’s Turkish seasoning. Thyme, bay leaf, corriander and basil are good spices to blend together. Experiment!
1. Heat large skillet and add diced bacon. Let it cook a couple of minutes until the fat begins to render. Add onion, Brussels sprouts, salt/pepper, and spices/seasoning. Cook 3-5 minutes until bacon is done.
2. Move vegetables to each side of the pan, leaving a large space in the middle to sear the beef. Add 2 Tablespoons of oil to pan and let it heat 1-2 minutes. Leave the veggies and bacon alone.
3. Sear the meat on each side. Meanwhile, slice the potatoes. Layer the potatoes and carrots in the bottom of a large Dutch oven. Top with meat. Arrange vegetables around the sides.
4. Bake COVERED at 350* for 40 minutes. Check temperature of the meat. It is ready to remove from oven at 150*. Cook another 10 minutes if needed. The thickness of the meat will determine cooking time.
5. Remove from oven and cover to let it rest 10 minutes. (It will continue cooking to 160*). Slice and serve with vegetables.