Beef Tenderloin and Burst Balsamic Tomatoes with Cheesy Potato Rounds and Roasted Brussels Sprouts

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Halve, peel, and thinly slice shallot. Slice potatoes into ¼-inchthick rounds. Halve tomatoes.