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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.
Jump to RecipeAbout Beef Tenderloin
Beef tenderloin, often referred to as the “king of steaks,” is celebrated for its tenderness and buttery texture. Situated beneath the spine, this muscle group experiences minimal movement, resulting in exceptionally tender meat. Its mild flavor provides a perfect canvas for culinary experimentation, making it a favorite among chefs and home cooks alike.
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.
Preparing Beef Tenderloin for Perfection
Before diving into the recipe, let’s address some key points for success:
- Selection: Choose a fresh, firm tenderloin with a bright red color. Look for even marbling throughout the meat.
- Temperature: For the most accurate cooking, use a meat thermometer. Aim for an internal temperature of 125°F (52°C) for medium-rare, which is considered the ideal doneness for tenderloin.
- Resting: This is crucial! After roasting, allow the meat to rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the muscle, resulting in a more flavorful and tender final product.
Balsamic 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
What You’ll Need
- Rimmed Baking Sheet
- Parchment Paper
- Cutting Board
- Knife
- Small Bowl
- Whisk
- Brush
- Aluminum Foil
Balsamic Roasted Beef Tenderloin 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 the 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 the 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 well done as it will take away from the flavors and tenderness.
To ensure a flavorful, juicy roast, remove beef from the 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.
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.
- 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!
Nutrition
Recipe Substitutions
Not a fan of the olive tapenade? Leave it out!
Beef Tenderloin Pairing Suggestions
Consider serving the beef tenderloin alongside creamy mashed potatoes, roasted vegetables, or a vibrant arugula salad drizzled with balsamic glaze. For wine enthusiasts, a full-bodied red wine such as Cabernet Sauvignon or Merlot complements the richness of the dish, enhancing the dining experience.
Oven Roasted Parmesan Green Beans would pair wonderfully with this beef tenderloin recipe!
This Roasted Balsamic Beef Tenderloin is a guaranteed crowd-pleaser. With its simple yet elegant flavor profile and impressive presentation, it’s perfect for a special occasion or a romantic dinner. Remember, the key lies in using quality ingredients, proper cooking techniques, and a touch of creativity. Fire up your oven, follow these steps, and prepare to impress your guests with a dish fit for a celebration!
Jess
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.