Rosemary Beef Tenderloin with Balsamic Peppers

Gluten Free
Dairy Free
Health score
29%
Rosemary Beef Tenderloin with Balsamic Peppers
61 min.
10
42kcal

Suggestions


Indulge in the succulent flavors of our Rosemary Beef Tenderloin with Balsamic Peppers, a dish perfect for impressing your guests during lunch or dinner gatherings. This elegant meal not only showcases the tender, juicy beef tenderloin but is also infused with the aromatic essence of fresh rosemary and robust garlic. The brilliance of this recipe lies in its simplicity; it’s gluten-free and dairy-free, making it a fantastic option for various dietary needs.

Imagine the tantalizing aroma wafting through your kitchen as the beef sears to a golden perfection, followed by a gentle bake that preserves the delicious juices within. Each bite is a delectable balance of savory beef paired with the sweet and tangy notes of balsamic roasted peppers, creating a beautiful harmony of flavors that’s sure to please. Plus, this meal is designed to serve a crowd, with 10 generous portions that cater perfectly to family gatherings or special occasions.

The final touch of fresh rosemary sprigs not only adds a pop of color but further elevates the dish’s presentation. With a total preparation and cooking time of just over an hour, you can bring this gourmet experience right to your dining table with minimal effort. Dive into this delightful dish and experience the perfect combination of taste and elegance that will leave everyone craving more!

Ingredients

  • lb beef tenderloin 
  • tablespoons rosemary fresh minced
  • tablespoons garlic minced
  • teaspoons kosher salt 
  • tablespoons olive oil 
  • 1.5 teaspoons pepper freshly ground
  • 10 servings balsamic peppers 
  • 10 servings garnish: rosemary sprigs fresh

Equipment

  • frying pan
  • oven
  • roasting pan
  • kitchen thermometer
  • cutting board

Directions

  1. Trim fat from tenderloin.
  2. Sprinkle tenderloin all over with salt and pepper.
  3. Heat oil in a roasting pan over medium-high heat; add tenderloin. Cook 6 to 8 minutes, turning often to brown all sides.
  4. Remove tenderloin to a cutting board. Rub tenderloin with garlic and 2 Tbsp. rosemary, pressing to adhere. Return to pan.
  5. Bake, uncovered, at 400 for 40 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140 (rare) to 160 (medium).
  6. Remove tenderloin to a serving platter; let stand 10 minutes before slicing. Arrange Balsamic Peppers around tenderloin, and garnish, if desired.

Nutrition Facts

Calories42kcal
Protein6.33%
Fat59.12%
Carbs34.55%

Properties

Glycemic Index
14.2
Glycemic Load
0.45
Inflammation Score
-5
Nutrition Score
5.1204347688219%

Flavonoids

Naringenin
0.1mg
Luteolin
2.81mg
Kaempferol
0.04mg
Myricetin
0.04mg
Quercetin
1.36mg

Nutrients percent of daily need

Calories:41.84kcal
2.09%
Fat:2.96g
4.56%
Saturated Fat:0.45g
2.79%
Carbohydrates:3.89g
1.3%
Net Carbohydrates:2.66g
0.97%
Sugar:1.45g
1.62%
Cholesterol:0mg
0%
Sodium:467.56mg
20.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.71g
1.43%
Vitamin C:48.74mg
59.07%
Vitamin B6:0.17mg
8.35%
Manganese:0.16mg
7.89%
Vitamin K:6.62µg
6.31%
Fiber:1.24g
4.95%
Vitamin A:236.83IU
4.74%
Vitamin E:0.63mg
4.19%
Potassium:121.49mg
3.47%
Vitamin B1:0.04mg
2.65%
Copper:0.05mg
2.63%
Iron:0.35mg
1.93%
Magnesium:7.66mg
1.91%
Folate:6.82µg
1.7%
Phosphorus:16.38mg
1.64%
Vitamin B3:0.31mg
1.55%
Calcium:14.49mg
1.45%
Vitamin B2:0.02mg
1.23%
Source:My Recipes