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One Skillet Roast Beef with Vegetables

Updated: Mar 10

Roast Beef with Vegetables
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Hey there, food enthusiasts! Join me, Kevin, and my brother Ken on a flavor-packed adventure that will make your taste buds sing with joy. We've just finished preparing a mouthwatering dish that we can't wait to share with you: the One-Pot Skillet Roast Beef!

Picture this: we strolled through the grocery store, hand-picking the freshest bell peppers in vibrant red, green, and yellow. The mushrooms, already sliced and ready to mingle, promised a burst of earthy goodness. And oh, those green onions, perfectly trimmed and brimming with flavor, were just waiting to take our dish to new heights.

But let's not forget the star of the show—the beef! We went all out and splurged on tenderloins fit for royalty. Seasoned with a sprinkle of salt and pepper, they sizzled in the skillet, filling the kitchen with an intoxicating aroma that had our mouths watering in anticipation.

As the beef rested, we added our colorful cast of characters to the skillet. The peppers danced with vibrant hues, the mushrooms soaked up the savory goodness, and the watercress—mysterious and green—added a fresh and intriguing twist to the dish.

Then came the moment we had been eagerly awaiting. Slicing into the beef, we revealed its tender and juicy perfection—a beautiful pink center surrounded by caramelized edges. With each bite, our taste buds were treated to a symphony of flavors. The umami notes blended harmoniously with a hint of smokiness, while the sweet peppers added a delightful touch. The meat practically melted in our mouths, transporting us to a realm of pure culinary bliss.

We couldn't help but be overwhelmed with joy and excitement as we savored every bite. It's incredible how a well-crafted dish can evoke such emotions and bring people together. Our One-Pot Skillet Roast Beef is not just a meal—it's a testament to the power of good food and the pleasure it brings.

So, my friends, we invite you to embark on this culinary journey with us. Create your own masterpiece, experiment with flavors, and savor the joy of sharing a delicious meal. Let food be your companion as you embrace healthy eating habits, balancing your blood sugar and striving for your health goals. Trust us, it's worth every single bite!


  1. 1 1/2 lbs. Beef Tenderloin

  2. 1 Teaspoon Salt, Divided

  3. 1 Teaspoon Ground Black Pepper, Divided

  4. 1/2 Cup Scallions, Cut into 1-inch Pieces

  5. 1 1/2 Cup Green Pepper, Diced

  6. 1 1/2 Cup Red Bell Pepper, Diced

  7. 2 Cup Button Mushrooms, Quartered

  8. 1 Cup Watercress, Coarsely Chopped


Season the beef tenderloin with a 1/2 teaspoon of salt and pepper and sear it in a preheated 11-inch cast-iron skillet until well browned on all sides. Alternatively, a stainless steel skillet can be used. Cook the tenderloin in an oven at 275°F to an internal temperature of 125°F for about 30 to 40 minutes. While the tenderloin is roasting, cut the scallions, peppers, and mushrooms, and combine in a mixing bowl; set aside. Once the tenderloin is cooked, remove it from the oven and set it aside to keep warm. Increase the oven temperature to 425°F. Season the cut vegetables with a 1/2 teaspoon of salt and pepper and place them into the cast iron skillet used to cook the tenderloin. Roast at 425°F for about 15 minutes, stirring occasionally. Once the vegetables are tender, mix in the watercress. When ready to eat, carve the tenderloin into 12 (1/4 inch) slices. Divide the vegetables into 4 equal-sized portions. Arrange 3 slices of beef on each portion, and serve. Please note, for medium-rare, cook the beef to an internal temperature of 125°F, for medium to 135°F, for medium well to 145°F, and for well done to 160°F. Enjoy.


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