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INGREDIENTS

2 medium-size red onions, cut into 8 wedges

1 1/2 lb. medium carrots, quartered lengthwise

1/2 lb. medium parsnips, quartered lengthwise

3 tbsp. olive oil, divided

Kosher salt and freshly ground pepper

2 tbsp. pink peppercorns

1 tbsp. green peppercorns

1 tbsp. black peppercorns

1 1/2 tbsp. finely chopped fresh rosemary

2 tsp. pure honey

1 (3 1/2-pound) trimmed beef tenderloin, tied with string

DIRECTIONS

Preheat oven to 425°F with oven racks in upper and lower thirds. Toss together onions, carrots, parsnips, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Transfer half of the vegetables to a second large baking sheet.
Using the bottom of a heavy pan, coarsely crush pink, green, and black peppercorns; transfer to a bowl. Add rosemary, honey, and remaining tablespoon oil and stir to combine. Season with salt. Rub over beef and nestle beef among vegetables on one tray.
Roast both sheet trays, with beef on top rack, 15 minutes. Rotate pans and roast until an instant-read thermometer inserted into the thickest part of beef registers 125°F for medium-rare, 14 to 16 minutes. Transfer beef to a cutting board and loosely tent with aluminum foil; let rest 20 minutes before slicing. Serve with vegetables.
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Video Courtesy: Payne Capital

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