Balsamic Glazed Beef Tenderloin with Roasted Bell Peppers
15min
30min
2
495
Chef's Note
For the most tender result, ensure your beef tenderloin reaches room temperature before cooking, and always let it rest after cooking to allow the juices to redistribute. If you prefer a more pronounced balsamic flavor, you can reduce 1/4 cup of balsamic vinegar separately until syrupy, then use 3 tablespoons in the recipe.
Tags
Ingredients
2 8 oz steaks beef tenderloin steaks
1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
3 tablespoons balsamic vinegar
3 tablespoons olive oil
3 cloves garlic
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
4 cups baby spinach
Instructions
- 1
Remove beef tenderloin from refrigerator and let sit at room temperature for 20 minutes before cooking.
- 2
Preheat oven to 425°F (220°C).
- 3
Slice the bell peppers into 1-inch strips, removing seeds and membranes.
- 4
In a bowl, toss bell pepper strips with 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
- 5
Spread the peppers on a baking sheet in a single layer and roast for 20 minutes, turning halfway through, until edges begin to char.
- 6
While peppers are roasting, mince 3 cloves of garlic and chop 1 tablespoon each of fresh rosemary and thyme.
- 7
In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, minced garlic, and half of the chopped herbs.
- 8
Pat the beef tenderloin steaks dry with paper towels and season with remaining 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper.
- 9
Heat a cast-iron skillet over high heat. Add 1 tablespoon of olive oil.
- 10
Once the oil is hot and shimmering, add the steaks and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
- 11
Reduce heat to medium-low and pour the balsamic mixture over the steaks. Cook for 1-2 minutes, turning the steaks to coat them in the glaze as it thickens.
- 12
Remove the steaks from the pan and let rest for 5 minutes before slicing.
- 13
While the steaks rest, add the baby spinach to the same pan with the remaining glaze and sauté for 1-2 minutes until just wilted.
- 14
Serve the sliced beef tenderloin over the wilted spinach, with roasted bell peppers on the side, and drizzle any remaining glaze from the pan over the top.
- 15
Garnish with the remaining fresh herbs.
Nutrition Information (per serving)
495
38g
15g
32g
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