Greg DuPree
Yield
4 servings

How to Make It

Step 1

Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ½ teaspoon pepper; place on a rimmed baking sheet.

Step 2

Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.

Step 3

Broil, turning beef every 2 to 3 minutes, until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.

Step 4

Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.

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