Sheet Pan Beef Tenderloin & Vegetables

Juicy, herby and perfectly roasted, this beef tenderloin with golden potatoes and mushrooms is Sunday dinner made simple.

Serves 6

Ingredients:

For the beef tenderloin:

2 lbs. (900g) beef tenderloin

trimmed & tied

1 tbsp. olive oil

2 tsp. salt

1 tsp. freshly ground black

pepper

For the potatoes:

1 lb. (450g) baby potatoes,

halved

1 tbsp. olive oil

1 tsp. garlic powder

½ tsp. dried thyme

½ tsp. salt

For the roasted mushrooms:

1 lb. cremini mushrooms

2 tsp. olive oil

½ tsp. salt

Method:

Preheat the oven to 400°F (200°C).

Pat the beef tenderloin dry using a paper towel, rub the exterior of the beef with

olive oil and sprinkle over the salt and pepper. Place the prepared beef on a

baking sheet.

In a large bowl, combine the potatoes, olive oil, garlic powder, thyme, and salt.

Toss everything together until the potatoes are coated evenly.

Transfer the potato mixture to the baking sheet with the beef. Ensure that all the

potatoes are placed cut-side down. Place the baking sheet into the hot oven and

roast for approximately 15 minutes.

Add the mushrooms to a large bowl, drizzle over the olive oil, season with salt

and mix to combine.

Once the beef and potatoes have roasted for 15 minutes, add the mushrooms to

the same baking sheet and continue cooking for an additional 10 minutes.

Remove the beef from the oven, place on a plate, cover with foil and set it aside

to rest for 10 minutes. During this time, return the vegetables to the oven to

continue cooking.

When ready to serve, remove any twine from the beef and slice it