Did you know that Beef Tenderloin is the most expensive cut of meat in the world? Rich, flavorful and beautifully marbled, it’s easy to see why this cut is so coveted. It’s also surprisingly affordable when it comes from your local butcher! The following Balsamic Roasted Beef Tenderloin recipe will show you how to make a juicy, tender roast with little fuss.
Prep time: 10 minutes
Cook time: Rare – 20 minutes, Medium Rare 24 minutes, Medium 26 minutes
Serves: 4
How do you pick the prefect Beef Tenderloin:
It is the quintessential beef roast for a holiday gathering. It has a rich, full flavor that’s perfect to share with friends and family. There are many cuts of beef tenderloin to choose from in your local grocery store, but not all will provide you with the same quality meat.
When you’re shopping for a beef tenderloin, it’s important to know the difference between cuts of meat. A full-cut beef tenderloin is an entire cut from one side of the cow and includes a long strip of bone that runs through the middle. This cut can be difficult to find in smaller grocery stores, but if you have access to a butcher or specialty market, they may carry them.
How do you get the roast so juicy:
To ensure a flavorful, juicy roast, remove beef from oven at least 5 degrees less than your desired final temperature as the beef will continue to cook during the resting period. This resting time also allows the meat juices to be reabsorbed into the meat fibers keeping it nice and juicy.
More Beef Recipes:
Rosemary Garlic Beef Tenderloin: If you’re looking for a great Beef Tenderloin recipe, you don’t want to miss this one! Be sure to have a meat thermometer on hand so you can tell how done it is.
Sheet Pan Beef Fajitas: This is how dinner should be: Fast, easy, and full of flavor! You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.
IP Mongolian Beef: If you love cooking in your Instant Pot as much as I do, you’ll love this great Mongolian Beef Recipe! My son doesn’t like many types of beef (other than hamburgers) but he loves this dinner!
Roasted Beef Tenderloin Ingredients:
- 2 lb. beef tenderloin, cleaned and trimmed
- 8 oz. baby Portobello mushrooms, cleaned and trimmed
- 6-8 shallots, halved
- 1 T. olive oil
- 1 T. Dijon mustard
- 2 T. balsamic vinegar
- 2 T. olive tapenade
- 1 T. fresh thyme leaves, chopped
- Sea salt and black pepper to taste
Roasted Beef Tenderloin Directions:
- Preheat the oven to 475 degrees F and line a rimmed baking sheet with a piece of parchment paper.
- Place the beef tenderloin in the center of the prepared baking sheet and arrange the halved shallots and mushrooms around the tenderloin. Season beef, mushrooms and shallots with salt and pepper to taste.
- In a small bowl, add olive oil, Dijon, balsamic vinegar, olive tapenade, and thyme; whisk until smooth.
- Spoon the olive tapenade down the center of the beef. Brush the balsamic mixture all over the beef, mushrooms and shallots. Place in the oven to roast until the beef is cooked to desired temperature, exactly 24 minutes for medium rare.
- Remove from the oven and cover the beef lightly with a piece of aluminum foil and let it rest on counter for 15 minutes.
- Slice and serve warm, garnished with fresh thyme sprigs and additional tapenade if desired. Enjoy!
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Balsamic Roasted Beef Tenderloin with Olive Tapenade
Ingredients
- 2 lb. beef tenderloin, cleaned and trimmed
- 8 oz. baby portobello mushrooms, cleaned and trimmed
- 6-8 shallots, halved
- 1 T. olive oil
- 1 T. Dijon mustard
- 2 T. balsamic vinegar
- 2 T. olive tapenade
- 1 T. fresh thyme leaves, chopped
- Sea salt and black pepper to taste
Instructions
1. Preheat the oven to 475 degrees F and line a rimmed baking sheet with a piece of parchment paper.
2. Place the beef tenderloin in the center of the prepared baking sheet and arrange the halved shallots and mushrooms around the tenderloin. Season beef, mushrooms and shallots with salt and pepper to taste.
3. In a small bowl, add olive oil, Dijon, balsamic vinegar, olive tapenade, and thyme; whisk until smooth.
4. Spoon the olive tapenade down the center of the beef. Brush the balsamic mixture all over the beef, mushrooms and shallots. Place in the oven to roast until the beef is cooked to desired temperature, exactly 24 minutes for medium rare.
5 Remove from the oven and cover the beef lightly with a piece of aluminum foil and let it rest on counter for 15 minutes.
6Slice and serve warm, garnished with fresh thyme sprigs and additional tapenade if desired. Enjoy!
Notes
Cook time: Rare - 20 minutes, Medium Rare 24 minutes, Medium 26 minutes
To ensure a flavorful, juicy roast, remove beef from oven at least 5
degrees less than your desired final temperature as the beef will continue to
cook during the resting period. This resting time also allows the meat juices
to be reabsorbed into the meat fibers keeping it nice and juicy.
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