Balsamic Roasted Beef Tenderloin with Olive Tapenade – Danny’s Delight

By the time I will be done posting this recipe we will be in the most festive month of the year! The time of year when dinner parties are in full swing, and fancy menu items, like this Roasted Beef Tenderloin are just what you might need.

Easy oven roasted Beef Tenderloin recipe with mushrooms and shallots topped with olive tapenade is a perfect main course for your holiday dinner. It’s time to impress your guests with your culinary skills.

This scrumptious Balsamic Roasted Beef Tenderloin is just what you need to make one over the top dinner for the holidays. You will have everyone raving over your beef tenderloin. This recipe is kept as simple as possible, and takes less than an hour. It’s time you enjoy this most desirable piece of beef with your family and friends.

How to make Balsamic Roasted Beef Tenderloin with Olive Tapenade…

Prep time: 10 minutes Cook time: Rare – 20 minutes, Medium rare: 24 minutes, Medium: 26 minutes

Serves: 4

NOTE: 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 fibers keeping it nice and juicy.

What you’ll need…

Simple ingredients for a well deserved beef tenderloin is key, as this is a soft piece of meat so you can’t go wrong with it.

• 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

How to Trim Beef Tenderloin Roast:

1. Cut the “chain” which is the fat covered portion of the tenderloin near the bottom. You can use your fingers to break through the connective tissue and then a knife to completely remove it from the tenderloin.
2. Trim the silverskin from the tenderloin. This ensures you will have a tender piece of meat.
3. Wrap the tenderloin with cooking twine (or ask your butcher to do it for you) so that all the pieces are even in thickness. This will help with even cooking later.

How to make Balsamic roasted beef tenderloin…

1. Preheat the oven to 475 degrees F and line a rimmed baking sheet with a piece of parchment paper.
2. Place the beer 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.
3. In a small bowl, add olive oil, Dijon, balsamic vinegar, olive tapenade, and thyme; whisk until smooth.
4. 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.
5. Remove from the oven and cover the beef lightly with a piece of aluminium 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!

Variations

I prefer to keep it simple ingredients and flavoring for this beef tenderloin recipe. Beef tenderloin has its own deliciousness without extra flavoring. You do not need to go all out since the tender meat already has the flavoring it needs.

Still you can use some of these below variations…

• Pouring gravy over top of the meat.
• Changing or substituting any herds from fresh to dried works well
• For bacon lovers, wrapping it in bacon and cooking is another way to add flavor and more meat.
• Using a creamy sauce to dunk in your meat is always a tasty trick

Beef Temperature Chart:

I roast it for about 20 to 25 minutes depending on how done I am looking for my roast to be. Roast your beef tenderloin about 5 degrees below the temperature you are wanting to cook at. After it is roasted, the internal temperature is still continuing to rise as it is resting. Your cooked beef tenderloin will rise about 5 to 10 degrees warmer during this resting period. It is best to use a meat thermometer for the most accurate results.

Let it rest at room temperature for about 10 to 15 minutes before slicing to absorb back into the meat and guarantee a more juicy and tender tenderloin.

• Rare: takes about 22 minutes to cook or 120 to 130 degrees Fahrenheit
• Medium-Rare: about 25 minutes to cook or 130 to 135 degrees Fahrenheit
• Medium: 28 minutes to cook or 135 to140 degrees Fahrenheit
• Medium-Well: 30 minutes to cook or 145 to 155 degrees Fahrenheit
• Well Done: 32 minutes to cook or 150 to 155 degrees Fahrenheit

Tips

1. Making ahead: for best results it is best to make and serve warm
2. Refrigeration: once your beef tenderloin is completely cooled off, place in an airtight container and store in the refrigerator for 5 to 6 days.
3. Freezing: cool the beef tenderloin and place in an air sealed ziplock bag. Remove all the air out of the bag and lay flat in the freezer. This will last about 1 month in the freezer. When ready to warm up, place in the refrigerator to thaw overnight before reheating.
4. Warming up: when ready to reheat, place in the oven for 10 to 12 minutes warming up or in the microwave using 1 to 2 minute timed increments. You do not want to over cook this tenderloin.

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