Pistachio Crusted Tenderloin with Roasted Root Vegetables

Pistachio Crusted Tenderloin with Roasted Root Vegetables

Recipe from Dr. Sears Wellness Institute’s Nutrition Editor Jen Hagen

1.5 lbs. Beef Tenderloin
2 T Olive Oil
4 Garlic Cloves, chopped
1⁄4 C Pistachios, Chopped in a food processor or blender
2 T Grainy Mustard
3 Sprigs of Rosemary and Thyme, Chopped
1 Sweet Potato, cubed
1 Large Parsnip, peeled and cubed
1 Yellow Beet, peeled and cubed
Salt and Pepper to Taste

Pre-heat oven to 400F. Heat 1 T olive oil in a cast iron skillet on medium-high. Brown each side of the tenderloin, for about 3-5 minutes. Position tenderloin in the middle of the skillet. Toss cubed vegetables, chopped garlic and herbs in a bowl. Add garlic and vegetables to the skillet. on all sides of the meat. After 20 minutes, pull skillet out, and smother tenderloin with mustard. Next, press pistachios on top of mustard. Roast a total of 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.

Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. If vegetables need to roast longer, they can stay in the oven. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)

Carve roast into slices; season with salt, as desired. Serve over a fresh bed of Spinach.

(Serves 4)

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