Instructions: Heat oven to 425. Combine mustard and 1 teaspoon garlic; spread over beef roast. Sprinkle with seasoned pepper. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on lower rack in 425 oven 50 minutes for medium rare; 60 minutes for medium doneness.

Meanwhile, combine vegetable ingredients, except vinegar, in large bowl; toss to coat evenly. Place vegetables in jelly-roll pan; roast on upper rack in oven with tenderloin 35 to 45 minutes.

Remove roast when meat thermometer registers 135 for medium rare; 150 for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.

(Temperature will continue to rise about 10 degrees to 145 for medium rare; 160 for medium.) Remove vegetables from oven when tender; sprinkle with vinegar.

Season with salt and pepper, as desired. Carve roast into slices. Serve with vegetables and creamy mustard sauce. Garnish with parsley, if desired.

Makes six to eight servings.

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