Beef Tenderloin with Sweet Potato and Brussels Sprouts
Tender beef tenderloin steak with herb butter, served alongside roasted sweet potato and caramelized Brussels sprouts
Beef Tenderloin with Sweet Potato and Brussels Sprouts is a dinner recipe ready in about 55 minutes. Each serving has approximately 819 kcal, 59g protein, 88g carbs, 22g fat. It fits a high-protein diet.
Preheat oven to 400°F
Cut sweet potato into 1-inch cubes and toss with 1 tbsp olive oil, salt, and pepper
Spread on baking sheet and roast for 25 minutes
Trim Brussels sprouts and toss with 1 tbsp olive oil, salt, and pepper
Add to baking sheet with sweet potatoes and roast together for remaining 15 minutes
Remove vegetables from oven, season beef tenderloin with salt and pepper
Heat 0.5 tbsp olive oil in cast iron skillet over medium-high heat
Sear beef 4-5 minutes per side for medium-rare (internal temp 130-135°F)
Add butter, minced garlic, and thyme to pan during last minute of cooking
Baste beef with herb butter, rest for 5 minutes
Plate beef with roasted vegetables and drizzle with pan juices