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This Balsamic Roasted Beef Tenderloin is such a great recipe to have in your back pocket for those times you need an impressive, but not overly complicated, main dish to serve for dinner.
You’ll Love This Recipe
This recipe is perfect around the holidays, for a dinner party, or when you have something special to celebrate. You can impress your friends and family with this delicious meal and they don’t have to know how easy it is! Pair it with some vegetables on the side and a glass of red wine and you’ll be in heaven.
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
What You’ll Need
- Rimmed Baking Sheet
- Parchment Paper
- Cutting Board
- Knife
- Small Bowl
- Whisk
- Brush
- Aluminum Foil
Instructions
Serves: 4
- 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!
Balsamic Roasted Beef Tenderloin Notes
Cooking times vary depending on how you prefer the beef:
- Rare – 20 minutes
- Medium Rare – 24 minutes
- Medium – 26 minutes
- I would not recommend cooking this recipe to well done as it will take away from the flavors and tenderness.
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 juices to be reabsorbed into the meat, keeping it nice and juicy.
Substitutions
Not a fan of the olive tapenade? Leave it out!
Balsamic Roasted Beef Tenderloin
Ingredients
- 2 lb Beef Tenderloin cleaned and trimmed
- 8 oz Baby Portobello Mushrooms cleaned and trimmed
- 6 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 to taste
- Black Pepper to taste
Instructions
- Preheat oven to 475 degrees F.
- Line a rimmed baking sheet with 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.Â
- 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.Â
- Slice and serve warm, garnished with fresh thyme sprigs and additional tapenade if desired. Enjoy!
Nutrition
I’ve actually had moments where I’ve thought that exact thing- I want something impressive but that is simple enough that I won’t ruin it and I can knock it out of the park. This is definitely going on my list for when we have new people over! Thanks for sharing.