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Richland Roasted Beef Tenderloin



Beef tenderloin

2 tbsp butter

1 cup onion, large chopped

1 large red bell pepper, large chopped

2 large cloves garlic, chopped

6 large Brussels sprouts, halved

1 large potato, cut into 1 1/2 inches cubes

2 cups of fresh mushrooms, halved

6 sprigs of fresh thyme

6 sprigs of oregano

1 bay leaf

¼ tsp ground thyme

¼ tsp paprika

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp ground mustard

¼ tsp salt 

¼ tsp pepper

1 cup beef stock

¼ cup Pinot Noir or Burgundy wine



Large skillet

Roasting pan or casserole dish


Butchers twine



Cook potatoes in microwave for 2 minutes or boil until starting to soften but not too soft.

Tie oregano and thyme together with Butchers twine.

Place bell pepper, onion, garlic, Brussels sprouts, potatoes, mushrooms, bay leaf, and oregano/thyme in baking pan or casserole dish.

Heat large skillet over medium heat

Add butter then tenderloin.

Sear tenderloin until browned on all sides.

Remove tenderloin from skillet and place in baking pan or casserole on top of herbs and vegetables.

Pour beef stock then wine over tenderloin and vegetables.

Bake at 350 degrees for 10 minutes (Cook longer for medium well tenderloin).

Remove tenderloin to cutting board to rest for 5 minutes.

Slice tenderloin.



Serve vegetables over mashed potatoes or rice in a shallow bowl. Lay sliced tenderloin over vegetables.



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