Food & Recipes

Balsamic Beef Tenderloin

rich and full of flavor

I recently served this at a holiday dinner and watched grown adults scrape the platter on which it was passed. They had had plenty, but they didn’t want to leave one morsel behind.

Make leftover beef into a sandwich for lunch the next day. Eat it open-face and cold with a slice of mild cheese, or hot on grilled crusty bread with horseradish sauces.

Pair this recipe with Asparagus and Garlic Mashed Potatoes.

cooking information

• Yield: One Tenderloin
• Prep Time: 30 minutes
• Cooking Time: 45 minutes

all ingredients

• 2 Cups Balsamic Vinegar
• 3 Cloves Garlic
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• One Beef Tenderloin
• 1 Tablespoon Olive Oil

recipe instruction

1. In a plastic bag combine 1 cup of balsamic vinegar, chopped garlic, beef tenderloin, salt and pepper. Let marinate at least 1 hour.

2. Preheat the oven at 400 degrees. Preheat an oven-safe sauté pan to high heat with the oil.

3. Once the oil is hot, drain the beef of the marinade, reserving the liquid, and searing the beef on all sides, about 5 minutes.

4. When the beef is completely seared on all sides, finish cooking in the oven for around 40 minutes (or 25 minutes per pound for medium cookedness).

5. After the beef is cooked, drain the cooking liquids into a sauté pan. Combine the marinating juices, cooking liquid, and an additional cup of balsamic vinegar. Turn to high heat and reduce the liquid by half.

6. Slice, serve, and enjoy. Drizzle the balsamic glaze on top for additional flavor and attractiveness.

cooking tips

• If you can only find beef tenderloin that has been pre-marinated, buy the one that is basting in its own juices (versus lemon pepper flavor) and skip the first part of the marinating steps.
• This dish could be served hot with the balsamic glaze or cold with a creamy horseradish sauce.
• To prepare in advance, combine the beef and the marinade in a plastic bag and place it in your freezer. A day before you want to serve it place it in your refrigerator and pick up the recipe where you begin cooking it.