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Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots

Real Simple
  • minutes
  • Serves

INGREDIENTS

1 1/2 lb

beef tenderloin

3 tbsp

olive oil, divided

2 tsp

kosher salt, divided

1 tsp

black pepper, divided

1 lb

brussels sprouts, trimmed and halved

2

large shallots, chopped

1 tbsp

whole-grain mustard

1 tbsp

red wine vinegar

1 tbsp

Worcestershire sauce

1 1/2 tsp

pure maple syrup