Roasted Beef with Artichoke

Instructions

1. 1

   Preheat your oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously on all sides with salt and pepper.

   Tip: Dry meat ensures better browning and a more flavorful crust.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the beef for 3-4 minutes per side until golden brown, then set aside on a plate.

   Tip: Don't move the meat too much while searing to develop a proper crust.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil and toss in the artichoke hearts. Season with salt and pepper, then roast in the oven for 12 minutes until they start to brown.

   Tip: Cut artichokes flat-side down for better contact with the pan.

4. 4

   Return the beef to the skillet with the artichokes, nestling it among them. Add the rosemary and thyme sprigs around the meat and vegetables.

   Tip: The herbs will infuse flavor into both the beef and artichokes as everything roasts.

5. 5

   Roast everything together in the oven for 18-22 minutes until the beef reaches an internal temperature of 130°F for medium-rare, adjusting based on thickness.

   Tip: Use a meat thermometer for accurate doneness; remember the temperature will rise slightly while resting.

6. 6

   Transfer the beef and artichokes to a serving platter and tent loosely with foil. Let the beef rest for 5 minutes.

   Tip: Resting allows the juices to redistribute throughout the meat.

7. 7

   Place the skillet over medium heat and stir in the minced garlic, cooking for 30 seconds until fragrant. Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom.

   Tip: Those browned bits add tons of savory flavor to your sauce.

8. 8

   Simmer the sauce for 3-4 minutes until it reduces slightly, then whisk in the butter and lemon juice. Taste and adjust seasonings as needed.

   Tip: The butter adds richness and the lemon brightens the overall flavors.

9. 9

   Slice the beef and arrange it on the platter with the roasted artichokes. Pour the warm pan sauce over everything and serve immediately.

   Tip: For a prettier presentation, slice the beef against the grain.