You need this fancy recipe!
Why? Because it’s so easy! Oh my gosh I’m in love with this roasted beef tenderloin. It’s.so.fancy. but it’s really not. I mean…it is, like it looks fancy and tastes fancy, but it’s a no fuss recipe.
Marinate the meat, sear the meat, then roast the meat in the oven.
I can’t believe I’m saying this, buuuuuuut I think it’s kinda pretty. Right? I don’t love photographing meat…it’s just not all that photogenic but I think this is really beautiful. Maybe because it’s almost Christmas and everything looks amazing right now.
This is the perfect Christmas (I know it’s like in 4 days away) or New Year’s Eve recipe though! It’s a crowd pleaser, that’s for sure.
But don’t think you just need to make this for a special occasion. I made this on a weeknight for Vin and me with sweet potato fries. Uffff. It was delicious. And! an!d and!, guess what? I saved some for steak sandwiches the following night. You could also cut it up and throw it into a salad with blue cheese all over it.
Uffff again.
I roasted this bad boy up with some mushrooms, just throw them in the pan. The juices from the marinade will caramelize and make them taste like…like the best dang thing you’ve ever eaten. Vin was obsessed with the shrooms…they cook up so nicely with the tenderloin.
So…Christmas? Maybe New Year’s Eve? Or perhaps just a casual Wednesday night?
Do it.
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- 1.5 pound beef tenderloin (you can get a larger one if needed)
- Fresh Rosemary
- 1 box mushrooms (any kind will work)
- Olive oil for sauteing
- ½ cup olive oil
- 2 teaspoons minced garlic
- ½ teaspoon black pepper
- 4 tablespoons brown sugar (dark or light)
- 2 tablespoons soy sauce
- 2 heaping tablespoons dijon mustard
- chopped fresh rosemary (as much as you would like)
- After the beef tenderloin marinates, preheat oven to 450 degrees.
- To make the marinade, mix all the ingredients in a bowl.
- Place beef tenderloin in a zipper bag and pour marinade over top. Seal the bag and move beef around so that it's completely covered. Place in refrigerator and marinate for at least 2 hours (overnight is even better).
- When you're ready to cook, take the beef out 30 minutes prior to cooking so it comes to room temperature.
- Drizzle a little olive oil in an oven proof saute pan and place over medium - medium/high heat. Add the mushrooms and sear the tenderloin on all sides so that it's nicely browned, about 1-2 minutes per side. Place the pan into a preheated oven for about 15 minutes for medium. If you're using a larger tenderloin, it will most likely need to cook for a few additional minutes.
- Let the tenderloin rest for 15 minutes before cutting into it.
You could definitely use a larger tenderloin for the recipe, it just may take a little longer to cook. You should have enough marinade for a fairly large tenderloin so no need to double it.
I didn't use a meat thermometer but you definitely can to get a more "perfect" reading of rare, medium rare or medium. Another suggestion would be to test the beef by pressing on it with your finger. If it's really squishy, it's probably more rare or medium rare, if it's just soft it's more medium. If it pretty firm, then it's well done.
Do you not use the marinade when you are searing the meat in the pan? Throw it out?
you can if you want! I don’t.