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- 2 lb beef tenderloin, trimmed - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 lb baby potatoes, halved - 2 cups green beans, trimmed The beef tenderloin is the star of this dish. It is tender, juicy, and packed with flavor. The garlic, fresh rosemary, and thyme add a lovely taste. I use baby potatoes for their creamy texture when roasted. Green beans add a nice crunch and color. - 3 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - Juice of 1 lemon Olive oil helps to cook the meat and veggies. Salt and black pepper bring out the flavors. Lemon juice adds a fresh zing at the end. These simple ingredients work together to make a great meal. - Sheet pan - Parchment paper - Mixing bowls Using a sheet pan makes cooking easy and cleanup quick. Parchment paper helps prevent sticking. Mixing bowls are perfect for preparing the herb paste and coating the veggies. With these tools, you are set for a fun cooking experience! - Preheat the oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper to make cleanup easier. - Create the herb paste: In a small bowl, mix 4 minced garlic cloves, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This mix adds great flavor. - Rub the beef with herb paste: Take 2 pounds of beef tenderloin and pat it dry with paper towels. Spread the herb paste all over the beef. Make sure every side gets a nice coat. - Prepare and arrange vegetables: In a bowl, toss 1 pound of halved baby potatoes with some olive oil, salt, and pepper. Spread them in a single layer around the edges of the sheet pan. - First roasting phase (beef and potatoes): Place the sheet pan in the oven. Roast the beef and potatoes for about 20 minutes. - Adding green beans and finishing cook time: After 20 minutes, add 2 cups of trimmed green beans to the pan. Toss them with a bit of olive oil, salt, and pepper. Put the sheet pan back in the oven. Cook for another 15-20 minutes. Check that the beef reaches 135°F for medium-rare. This step-by-step guide helps you make a delicious sheet pan garlic herb beef tenderloin. Enjoy the flavors and the ease of cleanup! To check if your beef is done, use a meat thermometer. Insert it into the thickest part of the tenderloin. For medium-rare, aim for 135°F. This ensures the meat is juicy and not overcooked. Resting the meat is just as important. Let it sit for 10 minutes after cooking. This keeps the juices inside, making every bite rich and flavorful. Marinades can add depth to your dish. Try mixing different vinegars or citrus with your herbs. You can also change the seasoning to suit your taste. Adding spices like paprika or a dash of cayenne can give it a kick. Fresh herbs like parsley or oregano can also boost flavor. Experiment with what you like best. Cut potatoes and green beans evenly for even cooking. Halve the baby potatoes to ensure they roast well. Toss them with olive oil, salt, and pepper for the best taste. When you add the green beans, make sure they are spread out. If they are crowded, they may steam instead of roast. Adjust cooking times based on your oven. Check your veggies often to get that perfect crisp. {{image_2}} You can change up the veggies in this dish. Try adding bell peppers, carrots, or zucchini. These options add color and taste. You can also substitute the beef tenderloin. A pork tenderloin works well, too. The cooking time might change slightly, so watch it closely. To boost flavor, add cheese or nuts. Feta cheese adds a nice tang, while walnuts give a crunchy bite. You can also mix herbs. Try parsley, basil, or oregano for new tastes. Each herb brings a unique twist to the dish. Sheet pan cooking is easy and quick. But grilling can give a smoky flavor. Just marinate the beef first for the best taste. If you prefer slow cooking, you can adapt this recipe. Cook the seasoned beef and veggies on low for several hours for tender results. Store your leftovers in airtight containers. This keeps them fresh for up to three days. Use glass or plastic containers that seal tightly. Label them with dates for easy tracking. For longer storage, freeze your prepped meals. Cut the beef into smaller pieces before freezing. Wrap them tightly in plastic wrap and then place them in freezer bags. This helps avoid freezer burn. To reheat, thaw overnight in the fridge. Then, warm in the oven at 350°F until hot. Get creative with your leftover beef and veggies. Make beef tacos or a hearty salad. You can also mix them into a stir-fry for a quick meal. Use any leftover garlic herb paste to add flavor to new dishes. This way, you avoid waste and enjoy new meals from your leftovers. To tenderize beef, you can use a few simple methods. Here are some great techniques: - Pound it: Use a meat mallet to gently pound the beef. This breaks down tough fibers. - Marinate: Soak the beef in a marinade. Use acidic ingredients like vinegar or citrus juice. - Salt it: Rub salt on the beef and let it sit for about an hour. This helps draw out moisture and makes it tender. - Rest it: After cooking, let the beef rest. This allows the juices to redistribute, making it softer. Cooking time depends on the size of the beef tenderloin and how you like it done. Here are some guidelines: - Medium-Rare: Cook for about 20-25 minutes at 425°F (220°C) until it reaches 135°F (57°C). - Medium: Aim for 25-30 minutes until it hits 145°F (63°C). - Medium-Well: Cook for 30-35 minutes until it reaches 150°F (66°C). Always use a meat thermometer for best results. Yes, you can use dried herbs. However, the flavor will differ. Here’s what to know: - Flavor strength: Dried herbs are more potent than fresh. Use only a third of the amount. - Timing: Add dried herbs earlier in the cooking process. This allows their flavors to bloom. - Freshness: Ensure your dried herbs are fresh. Old herbs can lose their flavor quickly. This post covered all you need to create a delicious sheet pan beef tenderloin meal. We looked at main ingredients like beef, garlic, and fresh herbs, along with simple pantry staples. I provided step-by-step instructions to ensure perfect doneness and tasty vegetables. Remember, using the right equipment and following my tips can make a big difference. Feel free to experiment with flavors and storage methods. Now, it's time to enjoy your meal and share your cooking success!

Sheet Pan Garlic Herb Beef Tenderloin

Savor the deliciousness of Sheet Pan Garlic Herb Beef Tenderloin with this easy recipe! Perfectly seasoned beef, roasted baby potatoes, and vibrant green beans come together in one pan for a hassle-free meal that's bursting with flavor. Discover how to create a mouthwatering dinner in just 55 minutes. Click through for step-by-step instructions and impress your family with this delightful dish tonight!
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Ingredients
  

2 lb beef tenderloin, trimmed

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 lb baby potatoes, halved

2 cups green beans, trimmed

Juice of 1 lemon

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to create a flavorful herb paste.

      Pat the beef tenderloin dry with paper towels and rub the herb paste all over the meat, ensuring it's evenly coated.

        In a separate bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until well coated. Spread them in a single layer around the edges of the sheet pan.

          Roast the tenderloin and potatoes in the preheated oven for about 20 minutes.

            After 20 minutes, add the trimmed green beans to the sheet pan, tossing them with a little olive oil, salt, and pepper. Return the sheet pan to the oven and continue cooking for an additional 15-20 minutes or until the internal temperature of the beef reaches your desired doneness (135°F for medium-rare).

              Once cooked, remove the sheet pan from the oven and let the beef rest for 10 minutes before slicing.

                Drizzle fresh lemon juice over the beef and vegetables before serving for an added burst of flavor.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6