Root Vegetables With Garlic And Beef Tenderloin Recipes

Steps:

• Set oven to 350 degrees.
• To make the garlic: toss the unpeeled garlic cloves in melted butter and place on a small baking sheet.
• Bake for about 15-20 minutes, or until beginning to brown; set aside to cool.
• When cool enough to remove the skins, peel the skins from the cloves (this can be done well in advance).
• In a large pot over medium-high heat melt about 2 tablespoon butter with olive oil.
• Sprinkle the beef with seasoning salt (or white salt) and pepper then dust/sprinkle (do not coat in the flour) with about 2-3 tablespoons flour; add to the pot and saute about 6 minutes.
• Transfer the beef to a bowl or plate.
• Add in more oil if needed and saute the chopped onions with the thyme and sage.
• Add in all veggies including the peeled garlic cloves with beef broth and wine; cover and simmer until firm-tender (about 20-30 minutes).
• Return the beef to the pot with any juices from the plate or bowl; simmer for 15 minutes.
• Season with salt and pepper to taste.
• In a small bowl, whisk together 2 tablespoons water with 2 tablespoon flour, and pour into simmering juice; stir with wooden spoon.
• Delicious!

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

Steps:

• Heat oven to 450°F. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon water and 2 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 teaspoon olive oil and garlic; season with remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef's internal temperature reaches 145°. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.