Roasted Beef Tenderloin with Olive Tapenade

Looking for a perfect main for a special occasion? Just try this amazing oven roasted beef tenderloin recipe with olive tapenade and baby portobello mushrooms. It is juicy, flavorful, and beyond delicious and you can have this beef in around half an hour.

Ingredients for this Recipe :

• 2 lb. beef tenderloin, cleaned and trimmed
• 8 oz. baby portobello mushrooms, cleaned and trimmed
• 6-8 shallots, halved
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• 2 tbsp olive tapenade
• 1 tbsp fresh thyme leaves, chopped
• Sea salt and black pepper to taste

How to Make Balsamic Roasted Beef Tenderloin :

Step 1 :

Preheat the oven to 475 °F degrees and line a rimmed baking sheet with a piece of parchment paper.

Step 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.

Step 3 :

In a small bowl, add olive oil, Dijon, balsamic vinegar, olive tapenade, and thyme; whisk until smooth.

Step 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 the desired temperature, exactly 24 minutes for medium-rare(135°F).

Step 5 :

Remove from the oven and cover the beef lightly with a piece of aluminum foil and let it rest on the counter for 15 minutes. Slice and serve warm, garnished with fresh thyme sprigs and additional tapenade if desired. Enjoy this holiday beef tenderloin roast!

Temperature To Cook Beef Tenderloin :

• Rare (120-125˚F) – 20 minutes
• Medium Rare (130-135˚F) – 24 minutes
• Medium (138-140˚F) – 26 minute

Note to Make Juicy Roast :

To ensure a flavorful, juicy roast, remove beef from the 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 them nice and juicy.

Other Beef Recipes :

One skillet beef taco recipe – Easy Beef Taco Skillet

Beef Chili recipe – Paleo Ground Beef Chili with Mushroom

Beef stew recipe – Classic Beef Stew Recipe

Beef and broccoli recipe – Slow Cooker Beef and Broccoli

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Roasted Beef Tenderloin with Olive Tapenade

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Main Course – American

Serves: 4

Prep Time: 10 minutes – Cooking Time: 24 minutes – Total Time: 34 minutes

Oven-roasted beef tenderloin recipe with olive tapenade, juicy and full of flavors, ready in around 30 minutes, and perfect dinner meal choice for holidays. Enjoy!

Ingredients

• 2 lb. beef tenderloin, cleaned and trimmed
• 8 oz. baby portobello mushrooms, cleaned and trimmed
• 6-8 shallots, halved
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• 2 tbsp olive tapenade
• 1 tbsp fresh thyme leaves, chopped
• Sea salt and black pepper to taste

Instructions

1

Preheat the oven to 475 °F degrees 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 to the desired temperature, exactly 24 minutes for medium-rare.

5

Remove from the oven and cover the beef lightly with a piece of aluminum foil and let it rest on the counter for 15 minutes. Slice and serve warm, garnished with fresh thyme sprigs and additional tapenade if desired. Enjoy!