Herb-Crusted Beef Tenderloin with Roasted Vegetables

This Herb-Crusted Beef Tenderloin is a perfect blend of traditional flavors and modern Whole30 principles. The tender beef is seasoned with fresh herbs and garlic, creating a savory crust that locks in moisture. Served alongside a medley of roasted seasonal vegetables, this dish is not only hearty but also compliant with Whole30 guidelines, ensuring a delicious and healthy meal.

Ingredients:

• 1.5 lbs beef tenderloin
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 cups assorted seasonal vegetables (e.g., carrots, zucchini, bell peppers)
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper to create a herb paste.
3. Rub the herb paste generously over the beef tenderloin, ensuring it is well coated.
4. Place the beef tenderloin on a baking sheet lined with parchment paper.
5. Chop the seasonal vegetables into bite-sized pieces and arrange them around the beef on the baking sheet.
6. Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat.
7. Roast in the preheated oven for about 25-30 minutes or until the beef reaches your desired doneness (135°F for medium-rare).
8. If using, drizzle balsamic vinegar over the roasted vegetables for added flavor during the last 5 minutes of roasting.
9. Remove from the oven and let the beef rest for 10 minutes before slicing.
10. Serve the sliced beef tenderloin with the roasted vegetables.