Roast Beef Tenderloin with cherry tomatoes and salad on the side

Roast Beef Tenderloin with Grilled Vegetables

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!

Course Main Course
Cuisine Western
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 444 kcal
Author Bee Leng (The Burning Chef)


  • 2 TBsp Olive Oil To drizzle on the beef
  • 1 kg Tenderloin (Eye Fillet)
  • 3/4 TBsp Himalayan Pink Salt
  • 1 TBsp Olive Oil To sear the beef

Roasted Vegetables

  • 4-5 TBsp Olive Oil To toss over the vegetables
  • 1 Red Capsicum
  • 1 Yellow Capsicum
  • 2-3 Yellow onion
  • 4 Tomatoes
  • 3 Carrots
  • 1 big Australian Broccoli
  • 3/4 TBsp Himalayan Pink Salt



  1. Wash all the vegetables except the yellow onion.

  2. Peel the onion and cut into half. Cut the capsicum, tomatoes into halves

  3. Peel the carrot and cut into chunks. Cut the brocolli into chunks.

  4. Meanwhile place the vegetables on the large roasting tray. Drizzle about 4-5 TBsp of olive oil evenly on the vegetables.

  5. Preheat the oven at 200*C

  6. 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.

  7. Drizzle 2 TBsp of olive oil over the beef and rub it all around, then sprinkle 3/4 Tbsp of pink salt on it.

  8. 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).


  1. Place the beef in the centre of the tray of vegetables, then roast in the oven at 200*C for 35 mins. 

  2. 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.

  3. Place an aluminium foil over the beef during the last 15 mins of the cooking time.

  4. Once done, transfer the beef onto a rack and loosely cover with aluminium foil and let it rest for 10 mins before slicing.

  5. Transfer all the vegetables including the broccoli onto a serving platter.

  6. 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).

Recipe Video

Top Tips


  1. Tie the fillet with the butcher's twine. Why? 1) to keep the fillet in shape after roasting 2) to enable the whole fillet to cook evenly and 3) to make slicing easier.
  2. Do not cut the meat immediately as the heat causes all the juices of the meat to ooze out when carved. Taking time to rest the meat allows the juices to be re-absorbed into the meat thus making it moist and juicy. 
  3. The time taken to rest the meat will depend on its size. Generally for roast, the time for resting is between 10 to 15 mins whereas steak/chop, it is about 5 mins before serving.
  4. Adjust the doneness of the fillet according to your preference.


  1. Add other vegetables like pumpkin, potatoes, zucchini, mushrooms and celery, depending on your preference.
  2. Take the broccoli out halfway through the roasting as the broccoli cooks very fast.