Root Vegetables With Garlic and Beef Tenderloin

"This dish is for serious garlic-lovers! of coarse you can increase or reduce the amount of garlic, bake the garlic well in advance to save time. A tender cut of beef like beef tenderloin or sirloin steak is recommended since the beef is cooked in the juice for only a short time. This beef dish is almost similar to a stew, but cooked in a much shorter time. Serve this with hot cooked egg noodles or pasta."
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Ready In:
1hr 35mins




  • Set oven to 350 degrees.
  • To make the garlic: toss the unpeeled garlic cloves in melted butter and place on a small baking sheet.
  • Bake for about 15-20 minutes, or until beginning to brown; set aside to cool.
  • When cool enough to remove the skins, peel the skins from the cloves (this can be done well in advance).
  • In a large pot over medium-high heat melt about 2 tablespoon butter with olive oil.
  • Sprinkle the beef with seasoning salt (or white salt) and pepper then dust/sprinkle (do not coat in the flour) with about 2-3 tablespoons flour; add to the pot and saute about 6 minutes.
  • Transfer the beef to a bowl or plate.
  • Add in more oil if needed and saute the chopped onions with the thyme and sage.
  • Add in all veggies including the peeled garlic cloves with beef broth and wine; cover and simmer until firm-tender (about 20-30 minutes).
  • Return the beef to the pot with any juices from the plate or bowl; simmer for 15 minutes.
  • Season with salt and pepper to taste.
  • In a small bowl, whisk together 2 tablespoons water with 2 tablespoon flour, and pour into simmering juice; stir with wooden spoon.
  • Delicious!

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  1. Interesting mix of flavors but I thought the flavor of the rutabagas overpowered everthing else.
  2. This was an amazing recipe... but I did use pork tenderloin but the whole family raved about it for days!!! This is definitely one to add to everyone's fall recipe book.



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