Roasted Beef with Edamame

Instructions

1. 1

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

   Tip: Drying the meat helps achieve a better crust when searing.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 2-3 minutes per side until golden brown, then transfer to a plate.

   Tip: Don't move the beef while searing; let it develop a crust undisturbed.

3. 3

   In the same skillet, add the shallots and sauté for 2 minutes. Add the minced garlic and cook for another minute until fragrant.

   Tip: The fond in the pan adds incredible flavor to your roast.

4. 4

   Return the beef to the skillet, nestling it among the shallots. Brush the top with Dijon mustard and place the rosemary and thyme sprigs around it.

   Tip: The herbs will infuse the beef as it roasts.

5. 5

   Roast in the oven for 15-20 minutes, depending on desired doneness (aim for 130-135°F internal temperature for medium-rare).

   Tip: Use a meat thermometer for best results; remove it 5°F before your target since it will continue cooking.

6. 6

   In the last 10 minutes of roasting, toss the edamame with the remaining 2 tablespoons of olive oil, salt, and pepper in a separate bowl, then spread on a baking sheet and roast alongside the beef.

   Tip: Edamame should be tender and lightly caramelized when done.

7. 7

   Remove the beef and edamame from the oven. Let the beef rest for 5 minutes, then transfer to a cutting board.

   Tip: Resting allows the juices to redistribute, keeping the meat moist.

8. 8

   Place the skillet with the shallots on the stovetop over medium heat. Add the beef broth and balsamic vinegar, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced and glossy.

   Tip: This pan sauce ties all the flavors together beautifully.

9. 9

   Slice the rested beef into 1-inch thick medallions and arrange on a serving platter. Spoon the pan sauce and caramelized shallots over the beef, and arrange the roasted edamame around the plate.

   Tip: Serve immediately while everything is still warm.