Balsamic Roasted Beef

By dyannucci

Ina

Check cooks illustrated method

serve with Parmesan crisps with Rossini's, white bean and arugula salad, Parmesan fennel gratin and limencello with gelato and biscotti.

Ingredients

• 2 1/2 pounds filet of beef, trimmed and tied
• 2 tablespoons Dijon mustard
• 1 tablespoon aged balsamic vinegar
• 1 teaspoon kosher salt
• 1 tablespoon coarsely cracked black pepper
• double marinade

Preparation

Step 1

Directions

lay a long sheet of plastic wrap on top of a cutting board and place a center cut beef tenderloin on top of the wrap. I double the amount of mustard and balsamic vinegar that is called for in the recipe. I recommend using a very good balsamic vinegar e.g. Alessi Balsamic Reduction. We purchase ours from a vineyard in Tuscany. After mixing the mustard and balsamic I use a brush to spread the mixture on one side of the beef. I then liberally cover the side with salt and pepper. Carefully turn the beef to the other side and repeat the process. I then wrap the plastic wrap around the beef to seal it and let it marinate at least a few hours. I bring the sealed meat out of the fridge to get it closer to room temperature before roasting. I use a rimmed banking sheet lined with tin foil for roasting. My 500 degree oven for 30 minutes turns out a perfect medium/medium rare piece of beef. Serve it with a side of creamy horseradish.

Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.

Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.

Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.

Note: This recipe was doubled for this episode.

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