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Smoky Paprika Rubbed Beef Tenderloin with Roasted Root Vegetables

Related recipes: Main Courses, Gluten-Free, Low-Sugar, Diabetes-Friendly
Smoky Paprika Rubbed Beef Tenderloin with Roasted Root Vegetables: Main Image
From: The Beef Checkoff

Quick Facts

Servings: 8
Cook Time: 1 hr. 30 min.

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The enticing flavor of smoked paprika will have your guests applauding this roasted tenderloin.

Ingredients

  • 1 well-trimmed center-cut beef tenderloin roast (2 to 3 pounds)
  • 1- 1/2 lbs baby red potatoes, cut in half
  • 1- 1/2 lbs sweet potatoes, peeled, cut into 1-1/2 1-inch pieces
  • 1 lb cipollini onions, trimmed, blanched, peeled
  • 2 Tbs chopped parsley
  • salt
  • Seasoning1 cup tightly packed parsley leaves
  • 4 tsp smoked paprika
  • 2 large garlic cloves, minced
  • 1/2 tsp ground red pepper
  • 1/2 tsp salt
  • 1/4 cup olive oil

Directions

  • Heat oven to 425°F. Place seasoning ingredients except olive oil in food processor; cover and process until parsley is chopped, stopping and scraping side of container as needed. With the motor running, slowly add oil through the opening in cover, processing just until combined.
  • Press 3 tablespoons seasoning mixture evenly onto all surfaces of beef roast. Reserve remaining seasoning mixture.
  • 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 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
  • Meanwhile combine remaining seasoning mixture, red potatoes, sweet potatoes and cipollini in large bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast. Roast 35 to 45 minutes or until vegetables are tender and lightly browned. Sprinkle with 1 tablespoon parsley and salt, as desired.
  • Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board and immediately sprinkle with remaining 1 tablespoon parsley. Tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  • Carve roast into slices; season with salt, as desired. Serve with vegetables.

Ingredient Tip: Cipollini onions look and taste like small, flat onions but are actually bulbs of the grape hyacinth. Sometimes referred to as wild onions, they can often be found in the produce department of large supermarkets.

Nutrition Facts

Calories 373
  Calories from Fat 128 (34%)
(22%)Total Fat 14g
(20%)Saturated Fat 4g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 0g
(22%)Cholesterol 67mg
(10%)Sodium 230mg
(0%)Potassium 0mg
Total Carbohydrate 32g
(16%)Dietary Fibre 4g
Sugars 0g
Sugar Alcohols 0g
(56%)Protein 28g
* 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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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.