Grass-fed Beef Tenderloin Recipe
Grass-fed beef tenderloin cooked medium rare with a side of barley, roasted vegetables and mushrooms. Served with a balsamic cream reduction sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Barley
In a medium pot, bring 3 cups of water to a boil. Add the barley and a pinch of salt. Reduce to a simmer, cover, and cook for about 30 minutes or until tender. Drain and set aside.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Chop the carrots, zucchini, and bell pepper into bite-sized pieces. Toss the vegetables and mushrooms with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 3
Cook the Beef Tenderloin
Season the beef tenderloin with salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the beef on all sides for about 4-5 minutes per side for medium rare. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C). Remove from heat and let rest for 10 minutes before slicing.
- 4
Make the Balsamic Cream Reduction
In the same skillet, add the balsamic vinegar and bring to a boil. Reduce heat and simmer until reduced by half. Stir in the heavy cream and cook for another 5 minutes until thickened slightly.
- 5
Serve
Slice the beef tenderloin and serve it alongside the barley and roasted vegetables. Drizzle the balsamic cream reduction over the beef for added flavor.