Savory Herb-Crusted Beef Tenderloin with Roasted Vegetables

1Preheat the oven to 400°F (200°C).

2In a small bowl, mix olive oil (2 tbsp), minced garlic (4 cloves), rosemary, thyme, salt, and pepper to form an herb paste.

3Pat the beef tenderloin dry with paper towels and rub the herb paste all over the meat.

4Place the beef tenderloin on a baking sheet and roast in the preheated oven for 40-45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

5While the beef is roasting, prepare the vegetables. Toss halved baby potatoes, (1 lb) carrot sticks, bell peppers, and onion wedges with olive oil (2 tbsp), salt, and pepper on a separate baking sheet.

6Add the vegetables to the oven during the last 30 minutes of cooking the beef, and roast until the vegetables are tender and slightly caramelized, stirring halfway through cooking.

7Once the beef is cooked to your desired doneness, remove it from the oven and let it rest for 10 minutes before slicing.

8Slice the beef tenderloin and serve with the roasted vegetables on the side.

9Enjoy your savory herb-crusted beef tenderloin with roasted vegetables!