Smoky Paprika Rubbed Beef Tenderloin with Roasted Vegetables
Courtesy of The Beef Checkoff 6 Servings • 15 Min. Prep Time • 45-60 Min. Cook Time| Ingredients |
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| 2-3 lb. well-trimmed center-cut beef tenderloin roast |
| 1-1/2 lb. baby red potatoes, cut in half |
| 1-1/2 lb. sweet potatoes, peeled, cut into 1-1/2x1-in. pieces |
| 1 lb. cipollini onions, trimmed, blanched, peeled |
| 2 Tbsp. chopped parsley |
| salt |
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| Seasoning: |
| 1 c. 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 c. olive oil |
Directions:
1. 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.
2. Press 3 Tbsp. seasoning mixture evenly onto all surfaces of beef roast. Reserve remaining seasoning mixture.
3. 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 35-40 min. for medium rare; 45- 50 min. for medium doneness.
4. 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 35-45 min. or until vegetables are tender and lightly browned. Sprinkle with 1 Tbsp. parsley and salt, as desired.
5. 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 Tbsp. parsley. Tent loosely with aluminum foil. Let stand 15-20 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
6. Carve roast into slices; season with salt, as desired. Serve with vegetables.
* Recipe Courtesy of The Beef Checkoff
