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Tenderloin & Garlic-roasted Vegetables

Total preparation and cooking time: 1-1/2 hours

Servings: 8 - 10


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

  1 teaspoon dried Italian seasoning

  1/2 teaspoon cracked black pepper

  2 tablespoons grated Parmesan cheese

   Roasted Vegetables

  1 large whole bulb garlic

  3 medium potatoes, quartered

  4 small onions, halved

  2 medium zucchini, sliced (3/4")

  6 plum tomatoes, halved

  2 Tbs olive oil

  1 tsp dried Italian seasoning

  1/2 tsp cracked black pepper

  1/4 cup grated Parmesan cheese

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Heat oven to 425 degrees 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 degrees F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.

Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.) Carve roast; sprinkle with cheese. Season with salt. Serve with vegetables.

For Vegetables: Cut off top of garlic bulb; 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 longer or until vegetables are tender. Squeeze garlic pulp over vegetables; mix. Sprinkle with cheese.