Beef tenderloin with rosemary
4 servings
70 minutes
Beef tenderloin with rosemary is an exquisite dish of Mediterranean cuisine that embodies the traditions of simplicity and harmony of flavors. Tender and juicy beef infused with the aromas of fresh rosemary, garlic, and olive oil acquires a rich, deep taste and an appetizing crust. The origins of this recipe trace back to Mediterranean regions where the use of herbs and natural ingredients highlights the meat's natural flavor. The tenderloin is first marinated, then seared to a golden crust and baked to perfection while retaining its juiciness. It is served with roasted potatoes and a green salad, creating a perfect combination of textures and aromas. This dish is suitable for both a festive dinner and a cozy family evening, impressing with its simplicity in preparation and exquisite taste.
1
Tie the cut with kitchen twine to hold its shape and place it on aluminum foil. Rub the meat with 2 tablespoons of olive oil, salt, pepper, minced rosemary, and garlic. Let it marinate for an hour to allow the spices to penetrate the meat and form a flavorful crust.
- Olive oil: 0.3 glass
- Freshly chopped rosemary: 3 tablespoons
- Beef tenderloin: 1 kg
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 220 degrees. Heat the remaining oil in a pan and sear the fillet on all sides until a nice crust forms, about 7 minutes.
- Olive oil: 0.3 glass
- Butter: 30 g
3
Place the seared tenderloin along with the juices from the pan in a baking dish and put it in the oven. Cook the tenderloin for 30-35 minutes.
4
Remove the cut from the oven and let it rest for 20 minutes.
5
Remove the kitchen twine and slice the fillet diagonally into portioned pieces. Drizzle it with the juice from the roasting pan. Serve immediately with fried potatoes and green salad.