Beef Tenderloin & Garlic-Roasted Vegetables: Main Image

Quick Facts

Nutrition Facts

Calories 775
  Calories from Fat 460 (59%)
(79%)Total Fat 51g
(100%)Saturated Fat 20g
Polyunsaturated Fat 2g
Monounsaturated Fat 23g
(57%)Cholesterol 172mg
(9%)Sodium 207mg
(41%)Potassium 1444mg
Total Carbohydrate 23g
(12%)Dietary Fiber 3g
Sugars 5g
Sugar Alcohols 0g
(109%)Protein 55g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Beef Tenderloin & Garlic-Roasted Vegetables


  • 1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)

  • 1 tsp dried Italian seasoning

  • 1/2 tsp cracked black pepper

  • 2 Tbs grated Parmesan cheese

  • Garlic-Roasted Vegetables:1 large bulb garlic

  • 3 medium potatoes, quartered

  • 4 small onions, halved

  • 6 plum tomatoes, halved

  • 2 medium zucchini, sliced (3/4-inch)

  • 2 Tbs olive oil

  • 1 tsp dried Italian seasoning

  • 1/2 tsp cracked black pepper

  • 1/4 cup grated Parmesan cheese

An entire roasted garlic bulb infuses the vegetables with flavor as they cook, which pairs wonderfully with the tenderloin.


  • Heat oven to 425°F. Combine Italian seasoning and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
  • Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast; sprinkle with cheese. Season with salt. Serve with vegetables.
  • Makes 8 to 10 servings.
  • Garlic-Roasted Vegetables:Cut off top of garlic bulb, cutting through tip of each clove; wrap bulb in foil. Combine remaining ingredients except cheese in large bowl; toss. Place garlic, potatoes and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes and zucchini to pan; roast 15 minutes or until vegetables are tender. Squeeze garlic pulp over vegetables; mix. Sprinkle with cheese and salt.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.