S&L Produce

Tenderloin and Garlic-Roasted Vegetables

Makes 10 servings


  • 1 whole beef tenderloin roast (4-5 pounds)
  • 1 teaspoon dried italian dressing
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoon grated Parmesan cheese
  • 1 large whole garlic bulb
  • 2 tablespoons olive oil
  • 3 medium potatoes, quartered
  • 1 teaspoon dried italian seasoning
  • 4 small onions, halved
  • 1/2 teaspoon cracked black pepper
  • 6 plum tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 2 medium zucchini, sliced 3/4 inch


  1. Heat oven to 425 degrees F. Combine seasoning and pepper; press into roast beef.
  2. Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425 degree F ove for 50-60 minutes for medium rare; 60-70 minutes for medium doneness.
  3. Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Let stand for 15 minutes. (Temperature will rise to 145 degrees F for medium rare; 160 degrees F for medium.)
  4. Carve roast; season with salt. Sprinkle with cheese. Serve with vegetables.

  1. Cut off top of garlic bulb; wrap bulb in foil.
  2. Combine remaining ingredients, except cheese, in large bowl and toss.
  3. Place garlic, potatoes, and onions in jelly roll pan. Roast in oven with tenderloin for 30 minutes.
  4. Add tomatoes and zucchini to pan, roast for 15 minutes longer or until vegetables are tender.
  5. Squeeze garlic pulp over vegetables and mix.
  6. Sprinkle with cheese.

Recipe and photo from The Beef Checkoff

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