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
Serving: 0.5lbCalories: 703kcalCarbohydrates: 10gProtein: 44gFat: 53gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 159mgSodium: 165mgPotassium: 1046mgFiber: 2gSugar: 6gVitamin A: 87IUVitamin C: 6mgCalcium: 43mgIron: 6mg
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