Roasted Beef with Sweet Potato and Herb Butter

Instructions

1. 1

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

   Tip: Drying the meat ensures better browning and a flavorful crust.

2. 2

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 3-4 minutes per side until golden brown. Transfer to a plate.

   Tip: Don't move the meat while searing to develop a proper crust.

3. 3

   Toss sweet potato wedges and red onion slices with remaining olive oil, salt, and pepper. Spread on a separate baking sheet in a single layer.

   Tip: Arrange vegetables in one layer for even caramelization.

4. 4

   Place the seared beef back in the skillet and transfer both the skillet and baking sheet to the oven. Roast for 25-30 minutes for medium-rare, or until desired doneness.

   Tip: Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

5. 5

   While the beef roasts, prepare the herb butter by mixing softened butter, chopped thyme, chopped rosemary, minced garlic, and lemon zest in a small bowl.

   Tip: Make the herb butter ahead and store in the fridge until needed.

6. 6

   Remove the beef from the oven and let it rest for 5 minutes. Top with a generous dollop of herb butter and let it melt over the meat.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.

7. 7

   Remove the sweet potatoes and onions from the oven. Drizzle with balsamic vinegar and toss gently.

   Tip: The acid from vinegar balances the sweetness of the roasted vegetables.

8. 8

   Slice the beef tenderloin into ½-inch thick pieces. Arrange on a serving platter with the roasted vegetables and serve immediately with any remaining herb butter.

   Tip: Slice against the grain for maximum tenderness.