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Preheat oven to 425°F. Place petite tenders on a rack in a shallow roasting pan. Sprinkle tenders evenly with 1/2 teaspoon salt. Spread mustard evenly on tops of tenders. In a small bowl stir together walnuts, 1 teaspoon black pepper and thyme. Sprinkle evenly over tops of tenders; press lightly with fingers.
Line a 15x10x1-inch baking pan with foil; set aside. Trim Brussels sprouts and remove any discolored outer leaves. Cut sprouts in half and place in a medium bowl. Peel and trim shallots; cut into 1-inch-thick wedges and add to sprouts. Drizzle vegetables with walnut oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat. Spread in an even layer in the prepared baking pan.
Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer inserted in centers of tenders registers 145°F for medium-rare or 160°F for medium. Roast vegetables, uncovered, for 20 to 25 minutes or until Brussels sprouts are just tender, stirring once and adding tomatoes halfway through roasting. Cover meat and vegetables with foil; let stand for 5 minutes before serving.
Thinly slice beef across the grain and serve with vegetables.