Balsamic Roast Beef Tenderloin
Simple and juicy roast beef tenderloin, where the balsamic tenderizes the proteins and fats.
Ingredients
- 1 2 lb beef tenderloin cleaned and trimmed
- 8 oz baby portobello mushrooms
- 6-8 shallots halved
- 1 tbsp Olive oil
- 2 tbsp Dijon mustard
- 2 tbsp olive tapenade
- 1 tbsp fresh thyme leaves chopped
- sea salt and pepper to taste
Instructions
- Preheathe oven to 475 degrees F .
- and line a rimmed baking sheet with a piece ofparchment 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 asmall bowl, add olive oil, Dijon, balsamic vinegar, olive tapenade, and thyme;whisk until smooth.
- Spoon the olive tapenade down the center of the beef. B
- Brush the balsamic mixture allover the beef, mushrooms and shallots.
- Place in the oven to roast until thebeef is cooked to desired temperature, exactly 24 minutes for medium rare.
- Remove from the ovenand cover the beef lightly with a piece of aluminum foil and let it rest oncounter for 15 minutes ** see note in blog post
- Slice and serve warm, garnished with fresh thyme sprigsand additional tapenade if desired. Enjoy!