“This is the perfect go-to recipe for guests or a family gathering. Beef tenderloin is one of the easiest meats to prepare. It tastes delicious and always makes a tempting presentation. With all the flavored Dark Balsamic Vinegars available, the options are endless.” – Michele Senac
11/2 pounds beef tenderloin roast, trimmed and tied
2 tablespoons Bodacious Olive Mushroom & Sage Olive Oil
3 tablespoons Dijon mustard
3 tablespoons Bodacious Olive Fig Balsamic Vinegar
Coarse ground salt and coarsely cracked pepper
Preheat oven to 500 degrees. Trim off the chain, silverskin and excess fat. Using butcher string, tie the tenderloin in 11/2 inch to 2 inch intervals to keep its shape intact. Line a large baking pan with aluminum foil. Coat beef with Mushroom & Sage Olive Oil and place in pan.
In a small bowl, combine mustard, Fig Balsamic Vinegar and salt, and mix thoroughly. Using a small brush, coat the meat with the mixture. Sprinkle pepper liberally over the meat.
Place in the oven and roast for 25 to 28 minutes for medium rare. For accuracy, use a meat thermometer and roast until it registers 125 degrees for a medium-rare result.
Remove from oven and cover with aluminum foil. Let it rest in the pan for about 10 to 15 minutes before slicing.
Place sliced tenderloin on a serving platter and serve!
*Recipe adapted from Time After Time Cookbook written by Michele Senac, 2015