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.
1½ pounds beef tenderloin
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 pound brussels sprouts, trimmed and halved
2 large shallots, chopped
1 tablespoon whole-grain mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1½ teaspoons pure maple syrup
Sat fat 14g
How to Make It
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.
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.
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