Ingredients:

  • 1 (2-3 pound) beef tenderloin, trimmed (900-1350g)
  • 2 tablespoons olive oil (30ml)
  • 2 teaspoons salt (10g)
  • 1 teaspoon freshly ground black pepper (5g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (15g)
  • 1 cup beef broth (240ml)
  • 1 tablespoon balsamic vinegar (15ml)
  • 2 tablespoons unsalted butter (30g)

Instructions:

  1. Pat the beef tenderloin dry using paper towels. Season generously with salt, pepper, minced garlic, and chopped rosemary.
  2. Heat olive oil in a heavy skillet over medium-high heat. Sear all sides of the tenderloin until browned (about 2-3 minutes per side).
  3. Transfer skillet to preheated oven at 400°F (200°C). Roast for 20-30 minutes, checking internal temperature (target 135°F/57°C for medium-rare).
  4. Remove the tenderloin from the oven, tent with foil, and let rest for 10-15 minutes.
  5. In the same skillet, add beef broth and balsamic vinegar over medium heat. Scrape up browned bits, simmer until slightly thickened, then swirl in butter and season to taste.
  6. Slice tenderloin into medallions, serve with sauce drizzled over the top.