Roast Beef Tenderloin with Grilled Vegetables (Part 2) has one of the best cuts of beef you can get. Just add a little salt and ground black pepper to bring out the naturally rich and savoury flavour. Simple, fuss-free and gorgeous with the multi-coloured sides of grilled vegetables!
Wash all the vegetables except the yellow onion.
Peel the onion and cut into half. Cut the capsicum, tomatoes into halves
Peel the carrot and cut into chunks. Cut the brocolli into chunks.
Meanwhile place the vegetables on the large roasting tray. Drizzle about 4-5 TBsp of olive oil evenly on the vegetables.
Preheat the oven at 200*C
Tie the tenderloin using butcher's twine at 4 cm interval to create a uniform log shape. For more detailed instructions, read our post and watch our video tutorial on How to Tie A Roast.
Drizzle 2 TBsp of olive oil over the beef and rub it all around, then sprinkle 3/4 Tbsp of pink salt on it.
Heat up 1 TBsp of olive oil in a pan over high heat. Place the beef onto the pan and sear all sides to seal up the juices (about 5 mins).
Place the beef in the centre of the tray of vegetables, then roast in the oven at 200*C for 35 mins.
Remove the brocolli and transfer to a plate. Then continue to roast for another 20 mins basting the beef with the juices at least 3 times during the cooking process.
Place an aluminium foil over the beef during the last 15 mins of the cooking time.
Once done, transfer the beef onto a rack and loosely cover with aluminium foil and let it rest for 10 mins before slicing.
Transfer all the vegetables including the broccoli onto a serving platter.
Once the meat has rested, remove the string and carve the fillet into thin slices and serve together with the roasted vegetables. It also goes very well with Herbed Butter Rice (recipe coming soon).