Beef Tenderloin & Roasted Vegetables

1----------------------------beef tenderloin ( 3 pounds) , well trimmed
1/2 ------------------------cup chardonnay or other dry wine
1/2 ------------------------cup reduced-sodium soy sauce
2 ---------------------------cloves garlic , sliced
1 ---------------------------tablespoon fresh rosemary
1 ---------------------------tablespoon Dijon mustard
1 ---------------------------teaspoon dry mustard
1 ---------------------------pound small red potatoes , cut into 1-inch pieces
1 ---------------------------pound brussels sprouts
12 -------------------------ounces baby carrots
1) Place tenderloin in resealable plastic food dtorage bag . Combine wine , soy sauce , garlic , rosemary , Dijon mustard in small bowl . Pour over tenderloin . Seal bag ; turn to coat . Marinate in refrigerator 4 to 12 hours , turning several times .
2) Preheat oven to 425*F . Spray 13x9-inch baking pan with nonstick cooking spray . Place potatoes , brussels sproutd and carrots in pan . Remove tenderloin from marinade . Pour marinade over vegetables ; toss to coat well . Cover vegetables with foil . Bake 30 minutes ; stir . Place tenderloin on vegetables . Bake 45 minutes or until internal temperature reaches 145*F when tested with meat thermometer inserted into the thickest part of roast . Transfer roast to cutting board ; cover with foil . Let stand 10 to 15 minutes before carving . Internal temperature will continue to rise 5*F to 10*F during standing time .
3) Stir vegetables ; test doneness and continue to bake if not tender . Slice tenderloin ; arrange on serving platter with roasted vegetables . Garnish with fresh vegetables if desired .
Makes 10 servings .