Rosemary-Crusted Beef Tenderloin with Roasted Root Vegetables and Garlic Spinach

Preheat oven to 425°F (220°C).

Pat the 1.5 lb beef tenderloin dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Finely chop 2 tbsp fresh rosemary and mince 2 cloves of garlic. Mix with 2 tbsp Dijon mustard and 1 tbsp olive oil to form a paste.

Rub the rosemary-mustard paste all over the beef tenderloin, covering it completely.

Peel and cut 3 medium carrots and 2 medium parsnips into 2-inch sticks, about 1/2 inch thick. Peel and cut 1 medium red onion into 8 wedges.

Toss the root vegetables with 1 tbsp olive oil, 1 tsp thyme, 1/4 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet.

Place the beef tenderloin on a rack over the vegetables (or on a separate baking sheet if preferred).

Roast beef and vegetables for 25-30 minutes, until beef reaches an internal temperature of 125°F for medium-rare or 135°F for medium. Stir vegetables halfway through cooking.

While the beef and vegetables roast, mince the remaining 2 cloves of garlic.

Remove beef from oven and let rest on a cutting board, loosely tented with foil, for 5-10 minutes before slicing.

If vegetables aren't tender yet, continue roasting while the beef rests.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add 6 cups baby spinach to the skillet and cook for 2-3 minutes until wilted, stirring frequently.

Drizzle 1 tbsp lemon juice over the spinach, season with remaining salt, and stir to combine.

Drizzle 1 tbsp balsamic vinegar over the roasted root vegetables and toss gently.

Slice the beef tenderloin into 1/2-inch thick medallions.

Serve beef medallions with the roasted root vegetables and garlic spinach.