Root Vegetables With Garlic And Beef Tenderloin

Description

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.

Ingredients

• Garlic Cloves
• Butter
• Olive Oil
• Beef Tenderloin
• Flour
• Seasoning Salt
• Pepper
• Onion
• Dried Thyme
• Dried Sage
• Dry Red Wine
• Beef Broth
• Carrots
• Parsnips
• Potatoes
• Rutabagas

Instructions

1. Set oven to 350 degrees
2. To make the garlic: toss the unpeeled garlic cloves in melted butter and place on a small baking sheet
3. Bake for about 15-20 minutes, or until beginning to brown
4. Set aside to cool
5. When cool enough to remove the skins, peel the skins from the cloves
6. In a large pot over medium-high heat melt about 2 tablespoon butter with olive oil
7. Sprinkle the beef with seasoning salt and pepper then dust / sprinkle with about 2-3 tablespoons flour
8. Add to the pot and saute about 6 minutes
9. Transfer the beef to a bowl or plate
10. Add in more oil if needed and saute the chopped onions with the thyme and sage
11. Add in all veggies including the peeled garlic cloves with beef broth and wine
12. Cover and simmer until firm-tender
13. Return the beef to the pot with any juices from the plate or bowl
14. Simmer for 15 minutes
15. Season with salt and pepper to taste
16. In a small bowl, whisk together 2 tablespoons water with 2 tablespoon flour, and pour into simmering juice
17. Stir with wooden spoon
18. Delicious!