Root Vegetables With Garlic And Beef Tenderloin Recipes

Steps:

• 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., 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 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; 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 135°; medium, 140°; medium-well, 145°). , 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.

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:

• 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!