If you’re into Mediterranean flavors, this recipe is for you. This balsamic-infused recipe tenderizes and adds a delightful sweetness to the meat.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Servings: 4
Ingredients:
- 2-½ pounds trimmed and tied filet of beef
- 1 tablespoon balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon cracked black pepper
- 1 teaspoon crushed Himalayan pink salt
Instructions:
- Begin by preheating your oven to 450°F (230°C). Line a baking sheet with aluminum foil and set it aside.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and crushed Himalayan pink salt until well combined.
- Spread this flavorful mixture evenly over the trimmed and tied filet of beef. Sprinkle the cracked black pepper generously over the meat.
- Place a meat thermometer into the center of the filet for accurate cooking.
- Roast the beef in the preheated oven until it reaches your desired level of doneness. For medium-rare (120-125°F or 49-52°C), this will take approximately 25-30 minutes. Adjust the cooking time as needed, adding 5 minutes for medium or reducing by 5 minutes for rare.
- Once done, carefully remove the beef from the oven and cover it with foil. Allow it to rest for 15 minutes; this ensures the juices redistribute, resulting in a tender and succulent roast.
- After the resting period, slice the roast to your preferred thickness and serve.
Nutrition Facts (Per Serving):
- Calories: 300
- Fat: 12g
- Carbohydrates: 2g
- Protein: 45g
It’s worth noting that these nutrition figures are general approximations and can differ based on the brands of ingredients and serving sizes you choose.
Cooking Tips:
- Allow the beef to come to room temperature before roasting for even cooking. Use a meat thermometer to achieve your desired level of doneness. Overcooking may result in tougher meat.
- For an extra layer of flavor, consider marinating the beef in balsamic vinegar, Dijon mustard, salt, and pepper mixture for 30 minutes to an hour before roasting. This allows the flavors to penetrate the meat, enhancing its taste and tenderness.