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Rosemary Beef Tenderloin with Balsamic Peppers

Oxmoor House MAY 2008

  • Yield: 8 to 10 servings
  • Cook time: 48 Minutes
  • Prep time: 13 Minutes
  • Other: 10 Minutes


  • 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
  • Balsamic Peppers
  • Garnish: fresh rosemary sprigs


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.


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Rosemary Beef Tenderloin with Balsamic Peppers Recipe