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Beef Tenderloin with Balsamic Glaze and Roasted Vegetables
Beef Tenderloin with Balsamic Glaze and Roasted Vegetables

Beef Tenderloin with Balsamic Glaze and Roasted Vegetables
A succulent beef tenderloin served with a rich balsamic glaze and a side of perfectly roasted vegetables.
Beef Tenderloin with Balsamic Glaze and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 2
    tbsp
     olive oil
  • 3
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Beef Tenderloin with Balsamic Glaze and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the beef tenderloin with salt and black pepper.
  3. Heat 1 tbsp of olive oil in a pan over medium-high heat.
  4. Sear the beef on all sides until browned, about 3-4 minutes per side.
  5. Transfer the beef to a baking dish and roast in the oven for 15-20 minutes.
  6. In the same pan, add balsamic vinegar, honey, and minced garlic. Simmer until slightly thickened.
  7. Toss carrots, zucchini, and red bell pepper with remaining olive oil, salt, and pepper.
  8. Spread vegetables on a baking sheet and roast in the oven for 15 minutes.
  9. Slice the beef and drizzle with balsamic glaze. Serve with roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 800 kcal 133 kcal
Protein 50 g 8.3 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 60 g 10.0 g
Fat 40 g 6.7 g
  • 200
    g
     beef tenderloin
  • 2
    tbsp
     olive oil
  • 3
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Season the beef tenderloin with salt and black pepper.

Heat 1 tbsp of olive oil in a pan over medium-high heat.

Sear the beef on all sides until browned, about 3-4 minutes per side.

Transfer the beef to a baking dish and roast in the oven for 15-20 minutes.

In the same pan, add balsamic vinegar, honey, and minced garlic. Simmer until slightly thickened.

Toss carrots, zucchini, and red bell pepper with remaining olive oil, salt, and pepper.

Spread vegetables on a baking sheet and roast in the oven for 15 minutes.

Slice the beef and drizzle with balsamic glaze. Serve with roasted vegetables.

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