Roasted beef tenderloin w/balsamic sauce
- 1 whole beef tenderloin - 4-1/2#- trimmed
- 1/3 c balsamaic vinegar
- 1/3 c olive oil
- 2 cloves crushed garlic
- 3 TBL reduced sodium soy sauce
- 1/4 tsp dried crushed rosemary leaves
- 2 Tbl olice oil
- 1 c. reduced sodium beef broth
- 1/3 c balsamic vinegar
- 2 TBL butter
Preparation time 20mins
Cooking time 70mins
Adapted from keyingredient.com
you will need an oven-proof skillet large enough to hold the whole tenderloin, or you can cut it in half or use a heavy duty roasting pan thata will fit over two burners and can take direct high heat.
Trim the beef terderloin of any fat. Place the tenderloin in a plasstic sealable bag. In a glass measure, whisk together the vinegar, olive oil, garlic, soy sauce & rosemary. Pour the marinade over the beef, and seal the bag. Marinate at least 1 hr. and up to 3 hrs.
Preheat the oven to 400 degrees.
Heat the olive oil in a large, ovenproof skillet over high heat. Add the marinated tenderloin, discard marinade, and sear about 3 minutes on all sides until browned and crusty. transfer the skillet to the oven, and roast about 20 minuters, or until desired degree of doneness. (If the skillet or pan becomes too dry, add a little beef broth or water to it). For medium-rare, the internal temperature should register about 125 degrees on an instant read thermometer. While the tenderloin roasts, thinly slice mushrooms & saute them in a little oil. prepare the green beans, and steam them just before serving; boil potatoes
Remove the roast from the oven, & transfer to a platter. Tent with foil and let it rest 10 minutes before slicing.
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 sllightly.
Slice the tenderloin and serve drizzled with sauce, steamed green beans, sauteed mushrooms and boiled red skinned potatoes w/butter.
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