Beef Tenderloin with Balsamic Glaze
Highlighted under: Comfort Food
I absolutely love preparing Beef Tenderloin with Balsamic Glaze for our special family gatherings. The flavor combination of the tender beef and the rich, tangy balsamic glaze never fails to impress my guests. I cherish the moments spent at the table, enjoying the compliments and satisfied smiles. This dish is not only easy to make but also perfect for celebrating milestones. The aroma that fills the kitchen is simply irresistible, and the resulting tenderloin is bound to be a standout on any dinner table.
When I first made Beef Tenderloin with Balsamic Glaze, I was pleasantly surprised by how simple yet elegant it was. Cooking the tenderloin to medium-rare gives it that melt-in-your-mouth texture, and the glaze adds a depth of flavor that elevates the entire dish. I discovered that whisking the balsamic with a touch of honey really balances the acidity and makes it shine.
One particular evening, I served this dish for a small celebration, and it was a hit! The guests were raving about the combination of the savory beef and sweet balsamic. It took me less than 40 minutes from start to finish, making it the perfect choice for a weeknight treat or a weekend feast.
Why You'll Love This Recipe
- Rich flavor profile with a perfect blend of tangy and sweet
- Tender meat that practically melts in your mouth
- Quick and easy to prepare, perfect for entertaining
Choosing the Right Beef Tenderloin
When selecting the beef tenderloin for this recipe, look for a cut that has a deep red color and a good amount of marbling. The marbling, which is the thin streaks of fat within the muscle, adds flavor and helps keep the meat tender during cooking. If you’re unsure, ask your butcher for recommendations or consider USDA Prime or Choice grading for the best results in tenderness and taste.
It's also essential to ensure that your beef tenderloin is at room temperature before cooking. Allowing the meat to sit out for about 30 minutes helps it cook more evenly, preventing the exterior from overcooking while the interior reaches the desired doneness. This step can greatly improve the final texture and juiciness of your dish.
Perfecting the Balsamic Glaze
For the balsamic glaze, using high-quality balsamic vinegar is crucial. A well-aged balsamic, which has a thicker consistency and a more complex flavor, will elevate the dish significantly compared to standard vinegar. If you're looking for alternatives, a good red wine vinegar can work, but it won’t provide the same depth of flavor.
As you cook down the glaze, watch for it to reduce until it slightly coats the back of a spoon. This visual cue is a perfect indicator that it's ready to be brushed on the tenderloin. If the glaze is too thick, you can whisk in a splash of water to reach your desired consistency, ensuring it complements the beef without overpowering it.
Ingredients
For the Beef Tenderloin:
- 2 lb beef tenderloin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Balsamic Glaze:
- 1 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 sprig fresh rosemary (optional)
Instructions
Prepare the Beef Tenderloin
Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat.
Make the Balsamic Glaze
While the beef is searing, combine balsamic vinegar, honey, Dijon mustard, and rosemary in a small saucepan. Cook over medium heat until the mixture reduces by half and thickens, about 10-15 minutes.
Roast the Beef
Once the beef is browned, transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Glaze the Beef
Remove the skillet from the oven and brush the balsamic glaze over the tenderloin. Let it rest for 5 minutes before slicing.
Serve
Slice the beef tenderloin and drizzle any remaining glaze over the top. Serve with your favorite sides.
Pro Tips
- For an extra touch, serve the beef with sautéed vegetables or mashed potatoes to complete your meal.
Storing and Reheating leftovers
If you happen to have leftovers, storing the beef tenderloin properly is essential to maintain its tenderness. Wrap the sliced tenderloin tightly in plastic wrap or store it in an airtight container in the refrigerator for up to three days. When reheating, avoid the microwave, as it can dry out the meat; instead, warm it in a skillet over low heat with a splash of broth or water to keep it moist.
For longer storage, consider freezing the sliced tenderloin. Wrap individual portions tightly in plastic wrap, and then place them in a freezer bag. This way, you can enjoy the flavors of the tenderloin at a later date. When ready to eat, thaw it in the refrigerator overnight before reheating.
Serving Suggestions
This beef tenderloin pairs beautifully with a variety of sides that can enhance the rich flavor of the dish. Consider serving it with roasted vegetables like Brussels sprouts or carrots for a colorful plate. A creamy mashed potato or a rich risotto can also provide a wonderful base to soak up the balsamic glaze.
For a fresh contrast, a simple arugula salad with shaved Parmesan and a light vinaigrette can refresh the palate. Additionally, if you're looking to impress your guests further, serve each portion with a drizzle of extra balsamic glaze and a sprig of fresh rosemary for that gourmet touch.
Questions About Recipes
→ Can I use other types of meat?
Absolutely! This balsamic glaze works wonderfully with pork tenderloin or even chicken.
→ How do I store leftovers?
Store leftover beef in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out.
→ Can I make the glaze ahead of time?
Yes! You can prepare the balsamic glaze in advance and store it in the fridge. Just reheat before using.
→ What’s the best way to check the beef’s doneness?
Using a meat thermometer is the best way to check doneness. Aim for 130°F (54°C) for medium-rare.
Beef Tenderloin with Balsamic Glaze
I absolutely love preparing Beef Tenderloin with Balsamic Glaze for our special family gatherings. The flavor combination of the tender beef and the rich, tangy balsamic glaze never fails to impress my guests. I cherish the moments spent at the table, enjoying the compliments and satisfied smiles. This dish is not only easy to make but also perfect for celebrating milestones. The aroma that fills the kitchen is simply irresistible, and the resulting tenderloin is bound to be a standout on any dinner table.
What You'll Need
For the Beef Tenderloin:
- 2 lb beef tenderloin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Balsamic Glaze:
- 1 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 sprig fresh rosemary (optional)
How-To Steps
Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
While the beef is searing, combine balsamic vinegar, honey, Dijon mustard, and rosemary in a small saucepan. Cook over medium heat until the mixture reduces by half and thickens, about 10-15 minutes.
Once the beef is browned, transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the skillet from the oven and brush the balsamic glaze over the tenderloin. Let it rest for 5 minutes before slicing.
Slice the beef tenderloin and drizzle any remaining glaze over the top. Serve with your favorite sides.
Extra Tips
- For an extra touch, serve the beef with sautéed vegetables or mashed potatoes to complete your meal.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 130mg
- Sodium: 90mg
- Total Carbohydrates: 20g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 45g