- 2 tablespoons Dijon mustard
- A few sprigs rosemary, stemmed and chopped (about 1 1/2 tablespoons)
- 2 cloves garlic
- 1 3 pound beef tenderloin
- Salt and pepper
- 2 pounds Brussels sprouts
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
In a small bowl, mix the Dijon, rosemary and garlic; set aside.
Season the beef tenderloin with 2 teaspoons salt and lots of fresh ground black pepper. Once seasoned, rub it all over with the mustard mixture. Wrap the meat tightly in plastic wrap and place in the fridge for at least 1 hour or overnight.
Preheat the oven to 450°F.
Place the Brussels sprouts in a large cast-iron pan or sheet tray. Drizzle sprouts with olive oil, salt and pepper then push the sprouts to the sides of the pan and place the beef in the middle.
Transfer pan to the oven and roast for 25-30 minutes or until the beef reaches an internal temperature of 145°F, for medium-rare. Remove the beef from the pan and place onto a carving board to rest for at least 15 minutes. While the sprouts are still hot, add the maple syrup and apple cider vinegar to the pan and stir.
Serve thin slices of beef thin with sprouts alongside.
Three-Peppercorn Steaks with Herb Potatoes
Beef Tenderloin Sammies for a Crowd