Rosemary Beef Tenderloin with Balsamic Peppers

Oxmoor House
Rosemary Beef Tenderloin with Balsamic PeppersRecipe
Oxmoor House
8 to 10 servings


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1 (5- to 5 1/2-lb.) beef tenderloin
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
2 tablespoons olive oil
3 tablespoons minced garlic
2 tablespoons minced fresh rosemary
Garnish: fresh rosemary sprigs


Prep: 13 Minutes
Cook: 48 Minutes
Other: 10 Minutes

Trim fat from tenderloin. Sprinkle tenderloin all over with salt and pepper. Heat oil in a roasting pan over medium-high heat; add tenderloin. Cook 6 to 8 minutes, turning often to brown all sides. Remove tenderloin to a cutting board. Rub tenderloin with garlic and 2 Tbsp. rosemary, pressing to adhere. Return to pan. Bake, uncovered, at 400° for 40 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140° (rare) to 160° (medium). Remove tenderloin to a serving platter; let stand 10 minutes before slicing. Arrange Balsamic Peppers around tenderloin, and garnish, if desired.

Created date

August 2009