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Balsamic Dijon Beef Tenderloin
Looking for the perfect Valentine's Day dinner? This balsamic dijon crusted beef tenderloin roast is both simple and impressive. Served with a Meyer lemon gremolata, it's the perfect holiday dish.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
balsamic dijon beef tenderloin, balsamic dijon crusted beef tenderloin
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
For the Beef Tenderloin
2.5
pound
beef tenderloin roast
kosher salt
freshly ground black pepper
3
tablespoons
grainy dijon mustard
1 1/2
tablespoons
aged balsamic vinegar
For the Lemon Gremolata
3/4
cup
finely chopped parsley
2
tablespoons
finely chopped basil
zest of 2 Meyer lemons
1
small clove garlic
minced
Instructions
For the Beef Tenderloin
Preheat oven to 500 degrees and line a baking sheet with tin foil.
Tie roast in 3-4 places with kitchen string/twine.
Place roast on baking sheet and season generously with salt and pepper.
Mix mustard and balsamic vinegar in a small bowl and spread all over the top of the roast.
Place roast in the oven for 25 minutes for a rare to medium rare steak.
Remove from oven, cover with tin foil and let rest for 10-15 minutes before slicing.
Serve with gremolata.
Gremolata
Combine the parsley, basil, lemon zest and garlic in a small bowl and mix together.
Nutrition
Serving:
1
SERVING
|
Calories:
950
kcal
|
Carbohydrates:
7
g
|
Protein:
69
g
|
Fat:
70
g
|
Saturated Fat:
28
g
|
Polyunsaturated Fat:
32
g
|
Cholesterol:
241
mg
|
Sodium:
553
mg
|
Fiber:
2
g
|
Sugar:
2
g