Y’all I know that sometimes we don’t all want the traditional ham or turkey at Thanksgiving so I thought I would share an alternative for you. I recently made this amazing beef tenderloin using beef that I got from our Co-op meat subscription through Bravo Steaks. This week I am going to be focusing on what it means to us to be members of a meat co-op. I shared with you earlier how during the summer we were members of a CSA Flower Delivery service from Pinkey Farm. I can’t wait to share with you more about Pinkney farm but this week is all about my love of Bravo Steaks. So to start off this week here is a recipe for Beef Tenderloin.
Balsamic Roasted Beef Tenderloin with Olive Tapenade
Prep time: 10 minutes
Cook time: Rare – 20 minutes, Medium Rare 24 minutes, Medium 26 minutes
Serves: 4
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 it nice and juicy.
Ingredients:
- 2 lb. beef tenderloin, cleaned and trimmed ( I used the one we received in our coop)
- 8 oz. baby portobello mushrooms, cleaned and trimmed
- 6-8 shallots, halved
- 1 T. olive oil
- 1 T. Dijon mustard
- 2 T. balsamic vinegar
- 2 T. olive tapenade
- 1 T. fresh thyme leaves, chopped
- Sea salt and black pepper to taste
Directions:
- Preheat the oven to 475 degrees F and line a rimmed baking sheet with a piece of parchment paper.
- 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.
- In a small bowl, add olive oil, Dijon, balsamic vinegar, olive tapenade, and thyme; whisk until smooth.
- 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 desired temperature, exactly 24 minutes for medium rare.
- Remove from the oven and cover the beef lightly with a piece of aluminum foil and let it rest on counter for 15 minutes. Slice and serve warm, garnished with fresh thyme sprigs and additional tapenade if desired. Enjoy!
Items to Source From Local Farmers
| Beef Tenderloin | |
| olive oil | |
| portobello mushrooms | |
| shallots | |
| thyme | |
| balsamic vinegar | |
| olive tapenade |