Root Vegetables With Garlic And Beef Tenderloin

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 20 -25 garlic cloves, unpeeled (or 2 large bulbs of garlic)
• 3 -4 tablespoons melted butter
• 1/4 cup olive oil (with 2 tablespoons butter, more as needed)
• 1 1/2 lbs beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces
• 3 tablespoons flour
• seasoning salt
• pepper
• 1 large onion, chopped
• 1 tablespoon dried thyme (rubbed between fingers to release flovors)
• 3 teaspoons dried sage
• 1/2 cup dry red wine (can use more)
• 2 (14 ounce) cans beef broth or 2 (14 ounce) cans beef consomme, undiluted
• 2 large carrots, chopped
• 2 large parsnips, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 -3 small rutabagas, peeled and chopped

Recipe

• 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; set aside to cool.
• 4 when cool enough to remove the skins, peel the skins from the cloves (this can be done well in advance).
• 5 in a large pot over medium-high heat melt about 2 tablespoon butter with olive oil.
• 6 sprinkle the beef with seasoning salt (or 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.
• 7 transfer the beef to a bowl or plate.
• 8 add in more oil if needed and saute the chopped onions with the thyme and sage.
• 9 add in all veggies including the peeled garlic cloves with beef broth and wine; cover and simmer until firm-tender (about 20-30 minutes).
• 10 return the beef to the pot with any juices from the plate or bowl; simmer for 15 minutes.
• 11 season with salt and pepper to taste.
• 12 in a small bowl, whisk together 2 tablespoons water with 2 tablespoon flour, and pour into simmering juice; stir with wooden spoon.
• 13 delicious!