Roasted Beef with Spinach
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 without the fuss. Tender beef tenderloin pairs beautifully with wilted spinach, which is packed with iron and nutrients that keep you feeling energized. The garlic, rosemary, and thyme create an aromatic foundation that fills your kitchen with the most wonderful smells. Best of all, everything cooks in one pan, making cleanup a breeze. It's simple enough for a Tuesday night but elegant enough to impress guests.
Ella x
Ingredients
- ¾ kgbeef tenderloin(trimmed)
- 1893 mlfresh spinach(packed)
- 6garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 1shallot(thinly sliced)
- 118 mlbeef broth
- 1 tablespoonbalsamic vinegar
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the beef tenderloin dry with paper towels and let it sit at room temperature for 15 minutes.
Tip: Room temperature beef cooks more evenly throughout.
- 2
Combine sea salt, black pepper, and fresh rosemary and thyme leaves in a small bowl. Rub the beef all over with 1 tablespoon of olive oil, then coat generously with the herb mixture.
Tip: Strip the herbs from their woody stems for better flavor distribution.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until a golden crust forms.
Tip: A good sear locks in juices and creates a flavorful exterior.
- 4
Transfer the skillet to the oven and roast the beef for 20-25 minutes until it reaches an internal temperature of 130°F for medium-rare.
Tip: Use a meat thermometer for precision; the beef will continue cooking slightly after removal.
- 5
Remove the beef from the oven and let it rest on a cutting board for 5 minutes while you prepare the spinach.
Tip: Resting allows juices to redistribute throughout the meat.
- 6
In the same skillet, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the sliced shallot and cook for 2 minutes until softened.
Tip: The fond from the beef adds extra depth to your spinach.
- 7
Stir in the minced garlic and cook for 30 seconds until fragrant, then add the fresh spinach in batches, stirring until each batch wilts before adding more.
Tip: Adding spinach gradually prevents overcrowding and ensures even cooking.
- 8
Pour in the beef broth and balsamic vinegar, stirring to combine. Cook for 2 minutes until the liquid slightly reduces and spinach is tender.
Tip: The balsamic adds a subtle sweetness that complements both beef and spinach.
- 9
Slice the rested beef tenderloin into 1-inch thick steaks and arrange on plates with the roasted spinach alongside. Drizzle with pan juices and serve immediately.
Tip: Let the spinach sit for 1 minute to allow excess liquid to drain before plating.
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