A one-pan dinner in just 30 minutes? That’s just what a great weeknight meal should be. And, this dish is definitely elegant to serve at a dinner party with a glass of red wine from Glunz Family Winery. Shop the Market for your selection of meats and grab the brussels sprouts from Geneva Lakes Produce.
- 1½ pounds beef tenderloin
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 pound brussels sprouts, trimmed and halved 2 large shallots, chopped
- 1 tablespoon whole-grain mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons pure maple syrup
- Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ￼½ teaspoon pepper; place on a rimmed baking sheet.
- Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½￼ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.
- Broil, turning beef every 2 to 3 minutes until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium-rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.
- Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.
Recipe courtesy of Real Simple