Beef Tenderloin with Balsamic Dijon Marinade (Ina Garten) by Tom

Cindy says, "So tender--- could have cut it with a butter knife!"

              
I have made this recipe twice now for different birthday occasions.  The first time I got the meat directly from the butcher at Wegman's.  The second time from the butcher at Morgan's Market in Penn Yan, which is known for the quality of their meat.  The first time was really good. The second time was even better. 

This is a very simple recipe to make, but does require attention in the roasting step.  Beef tenderloin is best cooked rare to medium-rare.  

On both occasions our guests raved about the meat.  It was absolutely delicious.  We will definitely make this recipe again. 

---Tom

Beef Tenderloin with Balsamic Dijon Marinade

(from Ina Garten)

Serves 5-6

2 1/2 - 3 pounds filet of beef, i.e., beef tenderloin, trimmed 

2 tablespoons Dijon mustard

1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Preheat the oven to 500 degrees.  Line a sheet pan with aluminum foil.  Or as I did, use a pyroceram Corningware casserole dish which is broiler safe.  Put the beef in the pan.

Combine the mustard, balsamic vinegar, and kosher salt in a small bowl. 

Using a basting brush.  Generously coat the top and sides of the beef.  Sprinkle on the coarse black pepper. 

Here is the most important step!  Place the roasting pan in the hot oven and roast for exactly 30 minutes for medium-rare.  25 minutes for rare, and 35 minutes for medium.  Remove the pan from the oven and cover with aluminum foil.  Allow the beef to rest for at least 10 minutes.

Slice and serve warm.  

---Tom