Sheet Pan Beef with Creamy Mustard plus Rosemary Roasted Root Veggies & Apple | Prepped in 15 Minutes
Experience the delightful combination of savory and sweet with this sheet pan meal featuring beef tenderloin filets and a colorful array of rosemary-infused roasted root vegetables and apples. Drizzled with a creamy mustard sauce, this dish turns a simple meal into a decadent experience. View the original recipe here.
Ingredients (2 servings)
- Potatoes (12 oz)
- Carrots (6 oz)
- Red Onion (1 unit)
- Apple (1 unit)
- Rosemary (¼ oz)
- Beef Tenderloin Filets (10 oz)
- Fry Seasoning (1 tbsp)
- Mayonnaise (4 tbsp) (Contains eggs)
- Honey (2 tsp)
- Dijon Mustard (4 tsp)
Pantry Items
- Cooking Oil
- Salt
- Pepper
Allergens
Contains eggs.
Step-by-Step Instructions
- Prep: Adjust the oven rack to the top position and preheat to 450 degrees. Prep the veggies: dice potatoes, cut carrots, and slice onions and apples. Strip and chop rosemary leaves.
- Roast Veggies: On a baking sheet, toss the potatoes, carrots, onion, and half the Fry Seasoning with oil, salt, and pepper. Roast for 10 minutes.
- Roast Pork & Apple: Season the beef with the remaining Fry Seasoning. Add to the baking sheet along with the apples. Roast until the beef is done and veggies are tender, about 18-22 minutes more.
- Make Sauce: In a small bowl, mix mayonnaise, honey, and mustard. Season with salt and pepper to taste.
- Slice Beef: Let the beef rest, then slice thinly across the grain. Optional: Broil veggies for extra crispness while beef rests.
- Finish & Serve: Plate the beef, veggies, and apple. Serve with creamy mustard sauce on the side.
Chef’s Tip
For a beautifully caramelized finish on the veggies, give them an extra few minutes under the broiler before serving.
Nutritional Information (per serving)
- Energy: 750 kcal
- Fat: 37g (Saturated: 6g)
- Carbohydrates: 65g (Sugars: 26g)
- Protein: 36g
- Fiber: 8g
- Cholesterol: 165 mg
- Salt: 660 mg
