Recipe: Beef Tenderloin with Roasted Vegetables (with potatoes, brussels sprouts and carrots)

BEEF TENDERLOIN WITH ROASTED VEGETABLES

1 beef tenderloin (3 pounds), well trimmed
1/2 cup chardonnay or other dry white wine
1/2 cup reduced sodium soy sauce
2 cloves garlic, sliced
1 tablespoon fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 pound small unpeeled potatoes, halved
1 pound brussels sprouts
12 ounces baby carrots

Place tenderloin in resealable plastic food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over tenderloin. Seal bag. Turn bag to coat. Marinate in refrigerator 4 to 12 hours, turning several times.

WHEN READY TO COOK:
Preheat oven to 425 degrees F.

Spray a 13x9-inch baking pan with nonstick cooking spray. Add vegetables to pan.

Remove tenderloin from marinade and set aside. Pour marinade over vegetables; toss to coat well. Cover vegetables with foil.

Bake vegetables for 30 minutes; stir. Place tenderloin on vegetables. Bake 40 minutes or until meat thermometer registers 155 degrees for medium or 165 degrees F for well done. Remove tenderloin to serving platter; tent with foil. Let stand 15 minutes.

Slice tenderloin and serve with vegetables.

Makes 10 servings