Peppered Beef Tenderloin With Roasted Vegetables

• 1 lb beef tenderloin
• 2 tbsp black peppercorns, lightly crushed
• 5 tbsp olive oil
• 1 lb small potatoes, scrubbed, halved, par-boiled for 5 mins
• 6 oz small carrots, peeled, halved lengthwise, par-boiled for 5 mins
• None None whole garlic cloves
• 1 handful fresh thyme sprigs
• 2 tsp sea salt flakes
• 4.5 oz oyster mushrooms
• 2-3 tbsp balsamic vinegar

1. Preheat oven to 400u0b0F. Lightly season beef tenderloin with salt. Coat in peppercorns.
2. Heat 2 tbsp olive oil in a large frying pan over high heat. Sear beef for 1 min per side.
3. Meanwhile, place potatoes, carrots, garlic and thyme in a large roasting pan. Toss with sea salt flakes and remaining olive oil. Add seared beef tenderloin and roast for 20 mins. Add mushrooms and toss to coat in juices. Cook for 5 mins, until vegetables are soft and golden and beef is cooked to your liking.
4. Pour balsamic vinegar over top then slice beef. Serve with roasted vegetables.

beef tenderloin, black, olive oil, potatoes, carrots, garlic, thyme, salt, oyster mushrooms, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/28919 (may not work)