Balsamic Roasted Beef Tenderloin

Balsamic Roasted Beef Tenderloin is the perfect weekend dinner. It has Mediterranean flavors that will keep everyone asking for more!

If you are looking for a delicious, easy to make dinner recipe, look no further! This Balsamic Roasted Beef Tenderloin with Olive Tapenade is just what your taste buds have been craving.

I’m so excited to share this Balsamic Roasted Beef Tenderloin with Olive Tapenade recipe because it’s one of my all-time favorite beef tenderloin recipes. There really is nothing better than a tender, juicy beef tenderloin.

This dish is packed full of robust flavors, and the tapenade adds a nice salty kick that will have your taste buds tingling for more.

So let’s get started!

What Is a Beef Tenderloin?

Beef tenderloin is cut from the beef loin, which is part of the steer’s back. The whole loin runs along both sides of spine, beginning at the bottom in front and extending to the tailbone in back.

The tenderloin is not a muscle that’s often exercised, so it tends to be quite tender and lean. Very little fat is on the exterior of this cut because it comes from an area where there simply isn’t much room for fat deposit.

Beef tenderloin is a particularly choice cut of beef and it’s popular at fine restaurants. While you can find this cut already trimmed, it’s more economical to buy an un-trimmed piece and trim your own before cooking.

What Temperature Should Beef Tenderloin Be Cooked to?

The best method for cooking beef tenderloin is to medium-rare, which is achieved by cooking the meat to about 130°F – 132°F and allowing it to rest for 10 minutes.

BEEF DONENESS GUIDE

• RARE: 120˚F TO 125˚F
• MEDIUM RARE: 130˚F TO 135˚F
• MEDIUM TO MEDIUM-WELL: 140˚F TO 145˚F
• WELL: 150˚F+

Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

Storage and Reheating Instructions

To store, place any extra portions in an airtight container in the fridge for up to 5 days. To reheat, wrap sliced tenderloin in foil and bake at 350 degrees Fahrenheit for 20 minutes.

What to Serve with Beef Tenderloin?

This Beef Tenderloin recipe is full on flavours so you might want to pair it with side dishes that complement them well. Try any of these:

• Savory Mashed Sweet Potatoes
• Greek Lemon Potatoes
• Garlic Mashed Potatoes
• Portobello & Sage Stuffed Acorn Squash
• Garlic & Chive Mashed Cauliflower
• Blackened Broccoli
• Caramelized Onions

Looking for More Tasty Beef Dinner Recipes?

Check out some of my favourite beef recipes:

This Skillet Carne Asada features a steak marinated in a perfect combination of citrus, chili and cilantro for the most flavourful tacos.

Enjoy a restaurant quality family meal you can easily make at home with this Sous Vide Strip Steak with Carmelized Onions & Mushrooms.

This easy beef enchiladas recipe is packed with flavor and is sure to become a favourite weeknight family dinner.

How to Make Balsamic Roasted Beef Tenderloin

Yields: 4 Servings | Prep time: 10 Mins | Cook time: 20 Mins

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:

1. Preheat the oven to 475 degrees F and line a rimmed baking sheet with a piece of parchment paper.
2. 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.
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 until the temperature reaches 132 degrees, it should take about 20 mins.
5. 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!