Lemon-Thyme Tenderloin with Roasted vegetables

Directions

Directions: 1. Heat oven to 425°F. 2. Combine lemon oil, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat. 3. Place beef in a large roasting pan. Roast 40 minutes. 4. Add vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135° F for medium rare or 145° F for medium doneness. 5. Transfer roast to a cutting board. Let rest 5 minutes before slicing. Sweet bell peppers and green onions surround lemon-and-thyme-seasoned beef tenderloin in this elegant entree.

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons grated lemon peel
• 2 teaspoons dried thyme leaves
• 1 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 beef tenderloin roast (4 pounds), trimmed
• 1 small red bell pepper, cut into 1-inch wedges
• 1 small yellow bell pepper, cut into 1-inch wedges
• 8 green onions, cut into 2 pieces
• 2 yellow squash, cut into 1-inch pieces

Parsed from recipe text (no separate ingredient records).