Tenderloin and Garlic-Roasted Vegetables

1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
2 tablespoons grated Parmesan cheese

Heat oven to 425F.

Combine Italian seasoning and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Roast in 425F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.

Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145F for medium rare; 160F for medium.) Carve roast; sprinkle with cheese. Season with salt. Serve with vegetables.

Garlic-Roasted Vegetables:
1 large whole bulb garlic
3 medium potatoes, quartered
4 small onions, halved
6 plum tomatoes, halved
2 medium zucchini, sliced (3/4-inch)
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese

Cut off top of garlic bulb, cutting through tip of each clove; wrap bulb in foil. Combine remaining ingredients except cheese in large bowl; toss. Place garlic, potatoes and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes and zucchini to pan; roast 15 minutes or until vegetables are tender. Squeeze garlic pulp over vegetables; mix. Sprinkle with cheese and salt.

Makes 8 to 10 servings
Source: Cattlemen's Beef Board