Filet Mignon Roast with Roasted Winter Vegetables

Ingredients

• 2 cups crimini mushroom, cleaned and stemmed
• 1 1/2 pounds fingerling potatoes, halved
• 2 large parsnips, peeled and chopped
• 1 butternut squash, peeled and chopped
• 2 yams, peeled and chopped
• 1 pound mini carrots, well cleaned
• 2 bunches mini beets, scrubbed, tops trimmed and halved
• 2 red onions, quartered
• 1 head of garlic, cloves separated and peeled
• 3 tablespoons olive oil
• 2 tablespoons minced fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons stone-ground mustard
• 6 cloves garlic, minced
• 3 tablespoons minced rosemary leaves
• 2 tablespoons freshly ground black pepper
• 1 (6-pound) whole beef tenderloin (filet mignon)
• Kosher salt

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