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