Roasted Beef with Artichoke
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This elegant roasted beef with artichoke is one of my favorite dishes to make when I want something special without spending hours in the kitchen. The whole meal comes together in just over an hour, and it honestly feels like you're doing something much more complicated than you actually are. Artichoke hearts are packed with fiber and antioxidants, making this not only delicious but genuinely good for you. The beef tenderloin gets incredibly tender and juicy when roasted with garlic, fresh herbs, and a splash of balsamic vinegar, while the artichokes soak up all those wonderful flavors. It's restaurant quality cooking that won't break the bank or steal your entire evening.
Ella x
Ingredients
- ¾ kgbeef tenderloin(center cut, trimmed)
- ½ kgfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- 237 mlbeef broth
- 2 tablespoonsbalsamic vinegar
- 2 tablespoonsbutter
- 1 tablespoonlemon juice
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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