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Balsamic Roasted Beef Tenderloin
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Prep Time
10
minutes
mins
Cook Time
26
minutes
mins
Resting Time
15
minutes
mins
Total Time
51
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
Calories
703
kcal
Ingredients
1x
2x
3x
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:
0.5
lb
Calories:
703
kcal
Carbohydrates:
10
g
Protein:
44
g
Fat:
53
g
Saturated Fat:
21
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
24
g
Trans Fat:
1
g
Cholesterol:
159
mg
Sodium:
165
mg
Potassium:
1046
mg
Fiber:
2
g
Sugar:
6
g
Vitamin A:
87
IU
Vitamin C:
6
mg
Calcium:
43
mg
Iron:
6
mg
Keyword
Beef, Beef Tenderloin
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