Recipe Details
Servings: 4
Prep Time: 15 mins
Cook Time: 20 mins
Macros: 340 Cals, 43g Protein, 17g Carbs, 12g Fat
🔪 Helpful Kitchen Tools *These are the ones I use at home
Ingredients
- 24 oz beef tenderloin tips
- 3 tbsp olive oil, divided
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 5 garlic cloves, divided
- 2 zucchinis
- 2 red bell peppers
- 8oz cherry tomatoes
- 1 yellow onion
- 2 tbsp balsamic vinegar
- 1 shallot
- 1 cup beef broth
- 2 tbsp fresh thyme
- 1 tbsp Worcestershire
Instructions
1) Beef Marinade
- In a bowl, combine the tenderloin tips with 1 tbsp olive oil, 2 cloves minced garlic, 1 tbsp dried rosemary, 1 tbsp dried thyme, salt, and pepper. Toss to coat well and set aside while you prep the rest
2) Roasted Veggies
- Preheat the oven to 425F
- Dice the zucchinis and the bell peppers, slice the yellow onion, cut the cherry tomatoes in half
- Toss zucchinis, bell peppers, onion, and tomatoes with a spray of olive oil, balsamic vinegar, salt, and pepper. Spread on a sheet pan and roast for 18–20 minutes, until caramelized and tender
3) Beef & Gravy
- Thinly slice 1 shallot, mince 2 garlic cloves, chop fresh thyme
- In a large fry pan over medium heat, add 1 tbsp olive oil and the beef tips. Cook until medium-rare. Set aside
- In the same fry pan, add the sliced shallot and minced garlic. Cook for 30 seconds
- Sprinkle in the flour and stir well, letting it coat the veggies and cook for about 1 minute
- Slowly pour in the broth while whisking to avoid lumps. Stir in 1 tbsp Worcestershire, fresh thyme and simmer 3–4 minutes, until the gravy thickens.
- Adjust the seasoning with salt and pepper
4) Plate & Serve
- Plate the roasted veggies and beef tips
- Pour the beef gravy on top
🪓 Cooking Hacks
Dry the beef before it hits the pan. Pat the tenderloin tips dry before cooking so they sear instead of steam, giving you better browning and more flavor.
Don’t crowd the pan. Cook the beef in batches if needed. Overcrowding drops the heat and prevents that steakhouse-style crust.
Build the gravy in the same pan. Those browned bits left behind after the beef cooks are pure flavor. Scraping them up is what makes the sauce taste rich without extra calories.
