Tenderloin is an ideal special occasion meal that cannot be messed up when using a meat thermometer.
- 2 lb (1 kg) beef tenderloin oven roast, tied
- 1 tsp (5 mL) each salt and pepper
- 1 tbsp (15 mL) fresh thyme, chopped
- 2 tbsp (25 mL) fresh oregano, chopped
- 1/2 cup fresh flat leaf parsley, chopped
- 1/4 cup canola oil
- 1/4 cup (75 mL) balsamic vinegar
- 1/4 cup (75 mL) granulated sugar
- 2 tbsp (25 mL) spiced rum
- 1 tsp Dijon mustard
- Pre-heat oven to 425 F.
- Season roast with salt and pepper generously.
- Add fresh herbs to a blender or processor with oil to make a paste. Cover roast with herb paste mixture and place on a baking sheet or roasting pan. Place an oven safe meat thermometer in centre of roast, place in preheated oven.
- Roast meat in oven for 10 minutes at 425 F. Then cover with tin foil and lower oven temperature to 275 F.
- Sauce: Over medium heat add vinegar, sugar, rum and mustard stir until reduced by half and has become a syrup.
- Remove beef from oven once it reaches 140 F for medium-rare doneness and allow to rest 10-15 minutes. Beef tenderloin will reach 145 F.
- Slice into thin slices and pour balsamic reduction over top.