Roasted Garlic Beef & Vegetables

Another winter dish that’s healthy, fills you up and perfect for any family! Give our Roasted Garlic Beef Roast a try!

Roasted BEEF & VEGGIE

INGREDIENTS:
1 whole garlic head, minced
1/3 c. Traditional 18yr. Balsamic Vinegar, Pomegranate Balsamic or Fig Balsamic- get creative with the Espresso Balsamic!
1/4 tsp. Robusto smoked sea salt – we carry this salt: it’s smoked with Alderwood!
1/4 tsp. Mediterranean Rub/BBQ rub
4-5 Tbs. Premium extra virgin olive oil- we LOVE- Manzanillo, Picholine or Picual varieties- also, you can use a flavored extra virgin like garlic infused evoo!
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 (3-pound) beef tenderloin
MEAT ROASTING DIRECTIONS:

1. Preheat oven to 400°. (Temperature may very depending on oven heat intensity- you may have to cook on 350°)

2. Mince garlic on cutting board.

3. Remove excess fat from beef tenderloin if visible and place on a broiler pan or deep dish tray. Add olive oil, balsamic, spices, salt and rub. Make sure to coat the meat well and be sure to dowse with extra oil/vinegar as the meat cooks.

4. Roast at 400° for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Use a meat thermometer to measure temperatures!

5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

VEGETABLE ROASTING DIRECTIONS:

  1. Preheat oven to  350°.
  2. Cut up vegetables of your liking- we LOVE: butternut squash, asparagus, potatoes, sweet potatoes, brussel sprouts, etc.
  3. Cover broiler pan with nonstick aluminum paper. Place precut veggies into a broiler pan or deep dish tray.
  4. Coat veggies with 4-5 Tbs. of extra virgin olive oil, sea salt, pepper and spices. (You can also add a touch of herbed mustard for a great flavor!)
  5. Roast for 35-40 minutes, make sure to stir veggies occasionally for even cooking throughout every 10 minutes.
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