Ingredients with Measurements:
- 1 1/2 lbs beef tenderloin
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the beef tenderloin with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the beef tenderloin and sear on all sides until browned, about 2-3 minutes per side.
4. Transfer the beef tenderloin to a baking dish and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare.
5. While the beef tenderloin is roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Bring to a boil over medium heat, then reduce heat to low and simmer for 10-15 minutes, or until the glaze has thickened.
6. Once the beef tenderloin has reached the desired temperature, remove from the oven and let it rest for 5-10 minutes before slicing.
7. Drizzle the balsamic glaze over the sliced beef tenderloin and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
- Internal temperature of beef tenderloin: 135°F for medium-rare
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 18g
- Protein: 47g
- Carbohydrates: 11g
- Fiber: 0g
- Sugar: 10g
- Sodium: 300mg
Substitutions for ingredients:
- Beef tenderloin can be substituted with other cuts of beef such as sirloin or ribeye.
- Maple syrup or brown sugar can be used instead of honey in the balsamic glaze.
- Red wine vinegar or apple cider vinegar can be used instead of balsamic vinegar.
Variations:
- Add fresh herbs such as rosemary or thyme to the beef tenderloin before roasting.
- Top the beef tenderloin with crumbled blue cheese or goat cheese before drizzling with the balsamic glaze.
- Use the balsamic glaze as a marinade for the beef tenderloin before roasting.
Tips and tricks:
- Let the beef tenderloin come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the beef tenderloin is cooked to the desired temperature.
- Let the beef tenderloin rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover beef tenderloin and balsamic glaze separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef tenderloin in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat the balsamic glaze in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the sliced beef tenderloin on a platter with the balsamic glaze drizzled over the top.
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with roasted vegetables such as asparagus or Brussels sprouts.
- Pair with a side salad or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes
- Garlic bread
Troubleshooting advice:
- If the beef tenderloin is not browning evenly, adjust the heat on the skillet or move the beef tenderloin to a different part of the skillet.
- If the balsamic glaze is too thick, add a splash of water to thin it out.
Food safety advice:
- Use a meat thermometer to ensure the beef tenderloin is cooked to the proper temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Beef tenderloin is a cut of beef that comes from the loin of the cow. It is known for its tenderness and is often served as a special occasion dish.
Flavor profiles:
- The beef tenderloin is savory and rich, while the balsamic glaze adds a tangy and sweet flavor.
Serving suggestions:
- Serve the beef tenderloin with a side of roasted vegetables and a glass of red wine.
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