Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots

A one-pan dinner in just 30 minutes? That’s just what a great weeknight meal should be. And, this dish is definitely elegant to serve at a dinner party with a glass of red wine from Glunz Family Winery.  Shop the Market for your selection of meats and grab the brussels sprouts from Geneva Lakes Produce. 


Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots..jpg
  • 1½ pounds beef tenderloin
  •  3 tablespoons olive oil, divided
  •  2 teaspoons kosher salt, divided
  •  1 teaspoon black pepper, divided
  •  1 pound brussels sprouts, trimmed and halved 2 large shallots, chopped
  •  1 tablespoon whole-grain mustard
  •  1 tablespoon red wine vinegar
  •  1 tablespoon Worcestershire sauce
  •  1½ teaspoons pure maple syrup


  1. Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ½ teaspoon pepper; place on a rimmed baking sheet.
  2. Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.
  3. Broil, turning beef every 2 to 3 minutes until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium-rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.
  4. Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.

Recipe courtesy of Real Simple