1 well-trimmed center-cut beef tenderloin roast (2-3 lbs)
1 1/2 lbs baby red potatoes, cut in half
1 1/2 lbs sweet potatoes, peeled, cut into 1-inch pieces
1 lb cipollini onions, trimmed, blanched, peeled
2 TB chopped parsley
1 c tightly packed parsley leaves
4 tsp smoked paprika
2 large garlic cloves, minced
1/2 tsp ground red pepper
1/2 tsp salt
1/4 c olive oil
Heat oven to 425 degrees. Place seasoning ingredients except olive oil in food processor; cover and process until parsley is chopped, stopping and scraping side of container as needed. With the motor running, slowly add oil through the opening in cover, processing just until combined.
Press 3 tablespoons seasoning mixture evenly onto all surfaces of beef roast. Reserve remaining seasoning mixture.
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 in 425 degrees oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium.
Meanwhile, combine remaining seasoning mixture, red potatoes, sweet potatoes and cipollini onions in large bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast. Roast 35 to 45 minutes or until vegetables are tender and lightly browned. Sprinkle with 1 tablespoon parsley and salt to taste.
Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board and immediately sprinkle with remaining 1 tablespoon parsley. Tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium).
Carve roast into slices; season with salt to taste. Serve with vegetables.