Roasted Beef with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.