Rating: 4 stars
65 Ratings
  • 5 star values: 29
  • 4 star values: 9
  • 3 star values: 14
  • 2 star values: 11
  • 1 star values: 2
  • 65 Ratings

A one-pan dinner that’s done in 30 minutes and takes only 10 minutes to prepare? That’s just what a great weeknight meal should be. Though, this dinner is definitely elegant to serve at a dinner party. First, start the beef and vegetables in a preheated oven and then finish with the broiler to get a nice golden brown crust. If you have leftovers, toss the dressing with greens and top with the vegetables and tenderloin.

Adam Dolge

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ½ teaspoon pepper; place on a rimmed baking sheet.

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  • Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.

  • Broil, turning beef every 2 to 3 minutes, until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.

  • Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.

Nutrition Facts

576 calories; fat 42g; saturated fat 14g; cholesterol 105mg; fiber 5g; protein 33g; carbohydrates 15g; sodium 1200mg; sugars 6g.
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