Balsamic Roast Beef Tenderloin with Olive Tapenade
This Balsamic Roast Beef Tenderloin is sure to wow your guests! The beef is covered with a mixture of balsamic and olive tapenade and roasted until juicy and tender.
Servings 4
Calories 876kcal
Ingredients
- 2 lb 900g beef tenderloin, cleaned and trimmed
- 8 oz 225g baby portobello mushrooms, cleaned and trimmed
- 6-8 shallots halved
- 1 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive tapenade
- 1 Tbsp fresh thyme leaves chopped
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 475°F/250°C/Gas 9 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 the beef, mushrooms, and shallots with salt and pepper to taste.
- Place the olive oil, Dijon, balsamic vinegar, olive tapenade, and thyme into a small bowl and whisk until combined.
- Brush the balsamic olive tapenade 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!
Notes
*Cook time: Rare - 20 minutes, Medium Rare 24 minutes, Medium 26 minutes
Nutrition
Serving: 1 | Calories: 876kcal | Carbohydrates: 19g | Protein: 59g | Fat: 62g | Saturated Fat: 23g | Polyunsaturated Fat: 31g | Cholesterol: 193mg | Sodium: 382mg | Fiber: 4g | Sugar: 9g