Sheet Pan Beef Tenderloin with Brussels Sprouts and Shallots

By cheeserohan

Ingredients

• 1 1 /2 lb beef tenderloin
• 3 Tbsp olive oil, divided
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 lb Brussels sprouts, trimmed and halved
• 2 large shallots, chopped
• 1 Tbsp whole grain mustard
• 1 Tbsp red wine vinegar
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp pure maple syrup

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

1. Preheat oven to 425F. Let beef stand at room temperature for at least 10 m,in or up to 1 hr. Rub with 1 Tbsp oil and season with 1 1/4 tsp salt and 1/2 tsp pepper; place on a rimmed baking sheet.

2. Toss Brussels sprouts and shallots with 1 Tbsp oil and remaining 3/4 tsp salt and 1/2 tsp pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 min, increase temperature to broil.

3. Broil, turning beef every 2 to 3 min, until vegetables are lightly charred and beef reaches and internal temperature of 128F to 130F for medium rare, 10 to 212 min. Remove fro oven. Loosely tent with foil. Let rest for at least 10 min before slicing.

4. Whisk together mustard, vinegar, Worcestershire, syrup and remaining 1 Tbsp oil. Drizzle over beef and vegetables.