Balsamic Roasted Beef Tenderloin
Balsamic Roasted Beef Tenderloin
Serves 6
5 min.
active cooking time
40 min.
total cooking time, not including rest time
High-heat roasting produces a luxuriously tender, buttery meat encased in a savory, caramelized crust of cracked black pepper, sharp Dijon and sweet-tart balsamic vinegar.
Ingredients
A note about gluten: When a gluten-free Dijon mustard is used, this recipe is gluten free.
2 ½ lbs.
Kowalski's Certified Humane USDA Prime Whole Beef Tenderloin, trimmed and tied
2 tbsp.
Dijon mustard
1 tbsp.
Kowalski's Balsamic Vinegar
1 tsp.
kosher salt
1 tbsp.
coarsely cracked black pepper
Directions
- Preheat oven to 500°. Place roast on a baking sheet lined with aluminum foil.
- In a small mixing bowl, whisk together mustard, vinegar and salt. Brush mixture evenly over top and sides of roast; sprinkle evenly with pepper.
- Roast in preheated oven for about 25 min. for rare (120° internal temperature) or 35 min. for medium (140° internal temperature).
- Remove roast from oven; cover tightly with foil and let rest for 10 min.
- Slice roast; serve warm.
Tasty Tip:
- To account for carryover cooking, pull the beef from the oven when it’s 5-10° below your target temperature.
