Oven-Roasted Beef Tenderloin with Balsamic and Olive Tapenade

Name: Oven-Roasted Beef Tenderloin with Balsamic and Olive Tapenade
Prep time: 25 min
Cook time: 40 min
Total time: 85 min
Yield: 1 roast (about 3 lb / 1.4 kg)
Cuisine: Mediterranean
Ingredients: 3 lb center-cut beef tenderloin, trimmed and tied; 2 tsp kosher salt; 1 tsp black pepper; 3 cloves garlic, minced; 2 tbsp olive oil; 3 tbsp balsamic vinegar; 1 tbsp fresh thyme leaves; 1 cup pitted black olives such as Kalamata; 2 tbsp capers, drained; 1 clove garlic; 2 tbsp chopped parsley; 1 tbsp lemon juice; 3 tbsp olive oil

13 ingredients · 8 steps · 1 hr 25 min

By Melis · developed and cooked in our studio kitchen

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Beef tenderloin brushed with balsamic, roasted to medium-rare and served sliced with a homemade black olive tapenade. Total time: 1 hr 25 min.

Oven-Roasted Beef Tenderloin with Balsamic and Olive Tapenade

This roast beef tenderloin is seasoned with salt, pepper and garlic, seared in a hot skillet and finished in the oven with a balsamic glaze. Searing first builds a browned crust, while the oven cooks the center gently and evenly.

The tapenade is a coarse spread of black olives, capers, garlic, parsley and olive oil. Its briny, salty flavor balances the mild, tender beef, and both are naturally low in carbohydrates, which makes this a good centerpiece for a holiday dinner.

What temperature should beef tenderloin be for medium-rare?

Take the roast out when the center reaches 130°F (54°C) for medium-rare. USDA guidance for beef roasts is at least 145°F (63°C) with a rest of at least 3 minutes. The temperature keeps rising a few degrees while the meat rests, so pull it a little early.

How long should beef tenderloin rest before slicing?

Rest it on a cutting board, tented with foil, for at least 10 minutes. Resting lets the juices settle so they stay in the meat when you slice it. Then remove the string and cut slices 1/2 inch (1.25 cm) thick.

How much beef tenderloin per person?

This 3 lb (1.4 kg) roast serves 8, which works out to about 6 ounces of raw meat per person. Plan a little more if the tenderloin is the only main dish.

Is beef tenderloin the same as filet mignon?

Filet mignon steaks are cut from the beef tenderloin, usually from its narrower end. A center-cut tenderloin roast is the same tender muscle, cooked in one piece and sliced after roasting.

Can you make olive tapenade ahead of time?

Yes. The tapenade can be made up to 3 days ahead and kept covered in the refrigerator. Bring it to room temperature before serving so the olive oil loosens and the flavors come through.

Ingredient notes and swaps

Ask for a center-cut tenderloin that has been trimmed and tied so it cooks evenly. A thermometer is the most reliable way to judge doneness. Pull the roast a few degrees early because it keeps cooking as it rests.

The tapenade can be made 3 days ahead and kept covered in the refrigerator. Bring it to room temperature before serving.

How to make Oven-Roasted Beef Tenderloin with Balsamic and Olive Tapenade

Step 1
Take the tenderloin out of the refrigerator 30 minutes before cooking. Heat the oven to 425°F (220°C).
Step 2
Pat the beef dry and rub it with salt, pepper and garlic.
Step 3
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 2 to 3 minutes per side until browned all over.
Step 4
Brush the beef with the balsamic vinegar and scatter over the thyme.
Step 5
Roast for 25 to 35 minutes, until the center reaches 130°F (54°C) for medium-rare, or at least 145°F (63°C) to meet USDA guidance.
Step 6
Transfer to a cutting board, tent with foil and rest for at least 10 minutes.
Step 7
While the beef rests, pulse the olives, capers, garlic, parsley, lemon juice and olive oil in a food processor until coarsely chopped.
Step 8
Remove the string, slice the tenderloin 1/2 inch (1.25 cm) thick and serve with the tapenade.

Tips and storage

Make ahead: Rub the tenderloin with the salt, pepper and garlic earlier in the day, then cover it and keep it in the refrigerator. The salt has time to season the meat more deeply. Take it out 30 minutes before cooking, as in step 1, and blot away any moisture before searing.

Brush on the balsamic only after searing, as the steps say. Its natural sugars burn quickly in a hot skillet. In the oven they cook down into a dark, glossy coating instead.

To check doneness, push the thermometer in from the end of the roast so the tip sits in the thick center. The thinner end of a tenderloin cooks faster, so slices from that end come out more done. That suits guests who like their beef less pink. If the center is still well below 130°F (54°C) at 25 minutes, check again every 5 minutes.

Taste the tapenade before serving. Olives and capers are already salty, so it rarely needs more salt. Add a little more lemon juice if it tastes flat. As a variation, use green olives in place of the black ones for a milder sauce.

Leftover slices make good sandwiches with tapenade spread on the bread. On a buffet, do not leave the sliced beef out for more than 2 hours.

Refrigerate sliced leftovers for up to 3 days. Serve cold or warm gently so the meat does not overcook.

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