Ingredients
Scale
- Three pounds beef tenderloin roast, silverskin off, tied
- Four cloves garlic, minced
- Three sprigs thyme
- Three tablespoons unsalted butter, melted
- Two tablespoons balsamic vinegar
- One tablespoon olive oil
- One teaspoon Dijon mustard
- One teaspoon pepper
- One teaspoon salt
Instructions
- Heat the oven to 425F, and as it prepares, season the beef tenderloin roast with salt and pepper. Next, brown the tenderloin in hot oil on a skillet on all sides.
- Mix the butter with mustard, garlic, thyme, and vinegar, then brush the mixture all over the roast. Place it in a pan and roast until the preferred temperature is reached (see chart above). Ensure to use a thermometer for this purpose.
- Take the roast out and tent it with foil for 10 minutes, so the internal heat cooks it to the final temperature, then carve and slice for serving.
Also, here’s a video to help you further.