Rosemary Beef Tenderloin with Balsamic Peppers |
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Prep Time: 13 Minutes Cook Time: 48 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Ingredients:
1 (5- to 5 1/2-lb.) beef tenderloin |
2 teaspoons kosher salt |
1 1/2 teaspoons freshly ground pepper |
2 tablespoons olive oil |
3 tablespoons minced garlic |
2 tablespoons minced fresh rosemary |
balsamic peppers |
garnish: fresh rosemary sprigs |
Directions:
1. Trim fat from tenderloin. Sprinkle tenderloin all over with salt and pepper. Heat oil in a roasting pan over medium-high heat; add tenderloin. Cook 6 to 8 minutes, turning often to brown all sides. Remove tenderloin to a cutting board. Rub tenderloin with garlic and 2 Tbsp. rosemary, pressing to adhere. Return to pan. Bake, uncovered, at 400° for 40 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140° (rare) to 160° (medium). Remove tenderloin to a serving platter; let stand 10 minutes before slicing. Arrange Balsamic Peppers around tenderloin, and garnish, if desired.
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