Roasted Beef Tenderloin with Sautéed Peppers & Mushrooms

Recipe:

Ingredient Notes:

• Meat. Beef tenderloin is a foolproof choice for tenderness. It’s the softest muscle in the entire animal, making it nearly impossible for this roast to turn out tough. If you prefer a more intense beefy flavor, you can use boneless rib roast or striploin. Keep in mind that since these cuts are usually thicker, they will require a bit more time in the oven to reach doneness.
  • Alternative: You can use this same method for pork tenderloin, but keep an eye on the clock – it cooks much faster than beef.
• Mustard. This adds a tangy kick and that signature mustard character. Dijon, classic yellow mustard, or even honey mustard all work wonderfully here.
• Onions. I used regular yellow onions, but red onions are a great alternative – they are slightly sweeter and add a nice pop of color to the side dish.
• Peppers. Red bell peppers are generally the sweetest, so they are my top recommendation. For a more neutral flavor, feel free to use yellow or even green peppers.
• Mushrooms. White or Cremini mushrooms are a versatile and accessible choice. For a different texture and flavor profile, try using oyster mushrooms or shiitake.
  • Other veggie options. This sauté is very adaptable. You can also use zucchini, eggplant, green beans, broccoli, carrots, or green peas. All of these vegetables cook quickly in a pan and stay nice and succulent.

Let’s start cooking!

Prepare the meat. Place it in a bowl, then add salt, pepper, mustard, garlic, and vegetable oil.

Mix well, and let the meat marinate for 20-30 minutes. Remove the excess marinade from the meat.

Heat 1 tbsp of vegetable oil in a frying pan over high heat. Sear the meat on all sides until golden brown.

Place it in an oven preheated to 200°C (400°F) and roast it. If you have a meat thermometer, the internal temperature should be between 57 and 60°C (137-140°F). This is medium, the optimal doneness for roast beef. It took me 20 minutes to reach the desired temperature, but cooking times may vary depending on the oven.

Prepare the sauté. Slice the onion into thin strips, cut the bell pepper into medium-sized pieces, and cut the mushrooms into 2-4 pieces, depending on their size.

Heat 2 tbsp of vegetable oil in a frying pan over medium heat. Add the onion and sauté for 2–3 minutes, stirring frequently.

Add the bell pepper and sauté for another 3-4 minutes, stirring frequently.

Add the mushrooms and sauté until the vegetables are tender-crisp, stirring frequently.

While sautéing, add the finely chopped garlic, salt, pepper, and Provençal herbs.

Remove the cooked tenderloin from the oven and let it rest under foil for 10 minutes. Then, slice it crosswise and serve with the vegetables.

Enjoy!

This Roasted Beef Tenderloin with Sautéed Peppers & Mushrooms recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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