This month, “Marilena’s Kitchen” celebrates its three-year anniversary! When I published my first recipe, back in January 2015, I thought for sure that only my family and a few close friends would ever be interested in reading my posts. Three years and 222 blog posts later, this small blog has reached readers in every corner of the world – more than I could have ever possibly imagined!
A big “thank you” to each and every one of you for allowing me to show up in your inbox every week, for reading my posts, visiting my site, and trying my recipes. I am very grateful for your support, your feedback, and your encouragement – it is what motivates me to continue with my research for the perfect recipe, cooking, testing, styling, and photographing new dishes every week. Many new recipes for 2018 are already in the works and are in different stages of testing. Watch your inboxes as they will be headed your way in the coming weeks!
Today I am sharing a recipe for a fresh herb beef tenderloin – the perfect Sunday roast. Beef tenderloin is the most tender cut of meat and roasting it is the easiest way to prepare it. A nice rub of fresh herbs and garlic will create a savory crust and impart a lot of flavor to the roast. Brown it on all sides in a skillet and then roast it in the oven until medium-rare. Serve the roast with some mashed potatoes and these amazing balsamic roasted red onions.
Have a wonderful weekend friends!
- For the tenderloin:
- 2½ lb. beef tenderloin (center part if possible), trimmed
- 4 tablespoons olive oil
- --- sea salt & freshly ground pepper
- 3-4 medium garlic cloves, minced
- 1½ TBSP. minced fresh thyme
- 1½ TBSP. minced fresh rosemary
- 3 TBSP. Dijon mustard
- For the balsamic Onions:
- 2 lbs. medium-size red onions
- 2 TBSP. extra virgin olive oil
- --- sea salt and freshly ground pepper
- 3 TBSP. butter
- 1½ TBSP. sugar
- 3 TBSP. balsamic vinegar
- ½ TBSP. fresh parsley, minced
- For the tenderloin:
- Preheat oven to 375°F.
- Dry well the beef tenderloin with paper towels and rub it with 1 TBSP. of extra virgin olive oil. Sprinkle generously with sea salt and pepper.
- Heat one large nonstick skillet over high heat (the size should be large enough to hold the tenderloin.) Add the beef tenderloin and brown on all sides, about 4-5 minutes. Remove from the skillet and place in a large roasting pan.
- In a small bowl, mix 3 tablespoons of olive oil, the minced garlic, one tablespoon each of thyme and rosemary. Coat the top and the sides of the tenderloin evenly with Dijon mustard. Then rub the herb mixture on evenly.
- Put on the middle rack in the oven and roast for about 45 minutes. The meat thermometer inserted into the center of the tenderloin should register 125°F for medium-rare. If you prefer it medium-done, cook it a little longer until the temperature registers at 135°F. (An instant-read thermometer (like thermapen) makes this easy.)
- Transfer the tenderloin to a serving platter, cover loosely and let it stand for 10 minutes. To serve, slice it thinly, sprinkle with the remaining ½ tablespoon each of thyme and rosemary and serve with balsamic roasted onions on the side.
- For the balsamic onions:
- Position the oven rack in the center of the oven. Preheat to 450°F. Line a large baking sheet with heavy-duty foil.
- Peel and cut the red onions through root end into ¾-inch-thick wedges. Place in a medium bowl and toss with the olive oil. Arrange onions, cut side down, on the baking sheet. Sprinkle generously with salt and pepper. Roast until nice and brown, turning once, about 45 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the sugar and stir until it dissolves. Remove from the heat and add the balsamic vinegar. Return to the heat and simmer until mixture thickens slightly, about 2 minutes. (The balsamic glaze can be made 1 day ahead).
- To serve, arrange the onions on a platter. Drizzle the glaze over the onions and sprinkle with the minced parsley.
-- Recipe is adapted from Bon Appetit magazine.
-- You can also serve the tenderloin with a simple horseradish sauce on the side, like the one pictured above. To make the sauce, mix together:
3 TBSP. prepared horseradish
1 cup of crème fraîche
1 tsp. of mustard
½ tsp. of ground white pepper
1 TBSP. of finely minced fresh chives.
Cover, refrigerate for at least 30 minutes before serving.
Here are a few more suggestions for your Sunday family meal, from the blog’s archives:
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