Roasted Beef with Edamame
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels restaurant quality. Tender beef tenderloin gets a gorgeous sear and roasts alongside fresh edamame, which are packed with plant based protein and fiber, making this dish surprisingly nutritious. The shallots and garlic caramelize beautifully while the rosemary and thyme infuse everything with incredible flavor. It's simple enough for a busy Tuesday but elegant enough to serve guests, and honestly, it never fails to impress.
Ella x
Ingredients
- ¾ kgbeef tenderloin(trimmed)
- 473 mlfresh edamame(thawed if frozen)
- 3shallots(halved lengthwise)
- 6garlic cloves(minced)
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 4 tablespoonsolive oil(divided)
- 3 tablespoonsbalsamic vinegar
- 1 tablespoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mlbeef broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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