This Balsamic Roasted Beef Tenderloin with Olive Tapenade is positively scrumptious! It’s incredibly easy to make and perfect for a family dinner or a fancy dinner party.
Depending on how done you like your beef, you can have dinner on the table in under an hour. Side dish suggestions: loaded twice baked potatoes, parmesan green beans, baked corn casserole, or honey maple glazed carrots.
Balsamic Roasted Beef Tenderloin with Olive Tapenade
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Prep time: 10 minutes
Cook time: Rare – 20 minutes, Medium Rare 24 minutes, Medium 26 minutes
Serves: 6
Ingredients:
- 2 lb. beef tenderloin, cleaned and trimmed
- 8 oz. baby portobello mushrooms, cleaned and trimmed
- 6-8 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 and black pepper to taste
Directions:
- Preheat the oven to 475 degrees F 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 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!
Balsamic Roasted Beef Tenderloin with Olive Tapenade
This Balsamic Roasted Beef Tenderloin with Olive Tapenade is positively scrumptious! It's incredibly easy to make and perfect for a family dinner or a fancy dinner party.
Ingredients
- 2 lb. beef tenderloin cleaned and trimmed
- 8 oz. 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 degrees F 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 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!
Notes
To ensure a flavorful, juicy roast, remove beef from oven at least 5 degrees less than your desired final temperature as the beef will continue to cook during the resting period. This resting time also allows the meat juices to be reabsorbed into the meat keeping it nice and juicy.
Nutrition
Calories: 469kcalCarbohydrates: 7gProtein: 29gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.002gCholesterol: 106mgSodium: 109mgPotassium: 698mgFiber: 2gSugar: 4gVitamin A: 58IUVitamin C: 4mgCalcium: 29mgIron: 4mg
Tried this recipe?Let us know how it was!
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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