Beef Tenderloin with Roasted Vegetables (adapted from Taste of Home Magazine)
1 beef tenderloin roast (3 pounds)
3/4 c. dry white wine
3/4 c. soy sauce
1 t. minced dried rosemary
3 t. Dijon mustard
1 t. salt
1 t. black pepper
1 t. ground mustard
5 garlic cloves, minced
1. Combine the white wine, soy sauce, rosemary, Dijon mustard, salt, pepper, ground mustard, and garlic cloves in a bowl.
4. Remove the beef from the marinade and place on top of the vegetables. Cook at 425 uncovered for 30 minutes to 1 hour depending on the thickness of the beef and how well you want it done. A thermometer should read 145 for medium rare and 160 for medium.