Beef Tenderloin With Roasted Vegetables

• 1 beef tenderloin roast (3 pounds)
• 3/4 cup dry white wine or beef broth
• 3/4 cup reduced-sodium soy sauce
• 4 teaspoons minced fresh rosemary
• 4 teaspoons Dijon mustard
• 1-1/2 teaspoons ground mustard
• 3 garlic cloves, peeled and sliced
• 1 pound Yukon Gold potatoes, cut into 1-inch wedges
• 1 pound Brussels sprouts, halved
• 1 pound fresh baby carrots

1. Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.
2. Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425u0b0 for 20 minutes; stir.
3. Drain and discard marinade from tenderloin; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

tenderloin, white wine, soy sauce, fresh rosemary, mustard, ground mustard, garlic, potatoes, brussels, carrots

Taken from www.tasteofhome.com/recipes/beef-tenderloin-with-roasted-vegetables/ (may not work)