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Roasted Beef Tenderloin with Asparagus and Sweet Potatoes

This oven-roasted beef tenderloin recipe combines a tender, spice-crusted roast with caramelized sweet potatoes, blistered cherry tomatoes, and perfectly cooked asparagus. Roasted over a bed of onions and finished with a rich pan sauce made from beef stock and balsamic vinegar, this recipe delivers restaurant-quality results with simple techniques, making it ideal for both special occasions and elegant family dinners.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2.5 lb beef tenderloin trimmed and tied if needed
  • 2 tbsp olive oil divided
  • 2 tsp smoked paprika
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt or to taste
For the Vegetables
  • 2 large sweet potatoes peeled and cubed
  • 1 lb asparagus trimmed
  • 1 cup cherry tomatoes
  • 1 large onion thinly sliced
For the Roasting Liquid
  • 1 cup low-sodium beef stock warmed
  • 1 tbsp balsamic vinegar

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and allow the beef tenderloin to sit at room temperature for about 30 minutes.
  2. Pat the beef dry, then rub it with olive oil and spices until evenly coated.
Assembly
  1. Spread sliced onions in a roasting pan and place the beef on top.
  2. Arrange sweet potatoes, asparagus, and cherry tomatoes around the beef.
  3. Pour the beef stock and balsamic mixture around the pan.
Roasting and Serving
  1. Roast until desired doneness, then rest the beef for 10 minutes.
  2. Simmer pan juices briefly to form a sauce, slice beef, and serve.

Notes

  • Always rely on internal temperature rather than time for perfect doneness.
  • Remove vegetables early if they finish cooking before the beef.
  • Letting the beef rest ensures a juicier final result.