Garlic-Rosemary Beef Tenderloin with Brussels Sprouts & Fingerling Potatoes

This one-pan meal is simple to make and impressive enough to serve to company. It features super juicy filet mignon and a mix of tender winter veggies. It’s easy to prep, cook, and cleanup so it's a great option for busy weeknights.

Prep:  10 minutes
Cook: 30-35 minutes
Yield: 6 Servings


  • ¼ cup minced rosemary
  • 1 TB minced garlic
  • 2 TB extra virgin olive oil
  • 1 tsp lemon zest
  • 2 tsp kosher salt
  • ¼ tsp black pepper
  • 1 ½ lb beef tenderloin (tied into a roast if tail end)
  • 1 ½ lb fingerling potatoes, halved if small, quartered if large
  • ¾ lb Brussels sprouts, halved if small, quartered if large


Preheat oven to 450 degrees.  Line a baking sheet with foil and coat with cooking spray.  Stir together rosemary, garlic, olive oil, lemon zest, salt, and pepper.  Place fingerlings and Brussels sprouts in a large bowl and toss with 2 TB rosemary mixture.  Spread evenly across sheet.  Rub remaining rosemary mixture over all sides of beef and nestle in center of veggies on pan.  Roast for 30-35 minutes, stirring veggies once half-way thru, until beef reaches 140 degrees.  Let rest for several minutes before carving and serving.