- 8
Ingredients
- For the sauce:
- 1 whole beef tenderloin (about 5 lb/2.2 kg), trimmed
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil, plus 2 tbsp, divided
- 2 cloves crushed garlic
- 3 tbsp reduced-sodium soy sauce
- 1/4 tsp dried crushed rosemary leaves
- 1 cup reduced-sodium beef broth
- 1/3 cup balsamic vinegar
- 2 tbsp butter
Preparation
Step 1
You will need an ovenproof skillet large enough to hold the hole tenderloin, or you can cut it in half or use a heavy-duty roasting pan that will fit over two burners and can take direct high heat. If you cut the tenderloin, make an even center cut. Roast the tapered end separately and for less time than the center cut.
Trim the beef tenderloin of any fat. Place the tenderloin in a sealable plastic bag. In a glass measure, whisk together the vinegar, 1/3 cup olive oil, garlic, soy sauce and rosemary. Pour the marinade over the beef and seal the bag. Marinate in the fridge at least 1 hour and up to 3 hours.
Preheat the oven to 400F.
Heat the 2 tbsp of olive oil in a large, ovenproof skillet over high heat. Add the marinated tenderloin, discarding marinade, and sear about 3 minutes on all sides until browned and crusty. Transfer the skillet to the oven and roast about 20 minutes or until desired degree of doneness (if the skillet or pan becomes too dry, add a little beef broth or water). For medium-rare, the internal temperature should register about 145F on an instant-read thermometer.
Remove the roast from the oven and transfer to a platter. Tent with foil and let it rest 10 to 20 minutes before slicing.
For the sauce:
In the skillet the tenderloin was roasted in, add the beef broth. Heat over high heat, scraping up any browned bits on the bottom of the skillet. Whisk in the balsamic vinegar and continue heating. Whisk in the butter until the sauce thickens slightly.
Slice the tenderloin and serve drizzled with sauce.