Roasted Beef with Tomato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
There's something magical about roasting beef tenderloin with fresh tomatoes and herbs from your garden or market. This dish comes together in just over an hour, making it perfect for weeknight dinners when you want something impressive without spending all day in the kitchen. Tomatoes are packed with lycopene, a powerful antioxidant that supports heart health, and when you roast them, their natural sweetness intensifies beautifully. The best part? You probably have most of these ingredients already, keeping your costs low while delivering restaurant quality flavors right to your table.
Ella x
Ingredients
- ¾ kgbeef tenderloin(center cut, room temperature)
- 4 tbspextra virgin olive oil(divided)
- 6 mediumfresh tomatoes(halved)
- 5garlic cloves(minced)
- 237 mlfresh basil(loosely packed)
- 3rosemary sprigs(fresh)
- 3thyme sprigs(fresh)
- 1½ tspsea salt
- 1 tspblack pepper(freshly ground)
- 2 tbspbalsamic vinegar
- 118 mlbeef broth
- 1 mediumred onion(thinly sliced)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels and brush with 1 tbsp of olive oil.
Tip: Dry meat ensures better browning and crust formation.
- 2
Season the beef generously on all sides with salt and pepper. Strip the leaves from the rosemary and thyme sprigs and sprinkle over the meat, pressing gently to adhere.
Tip: Fresh herbs create a flavorful crust as the meat roasts.
- 3
Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. Once smoking, place the beef in the pan and sear for 2-3 minutes on each side until deeply browned.
Tip: A proper sear locks in juices and develops rich flavor.
- 4
Arrange the tomato halves and red onion slices around the beef in the skillet. Scatter minced garlic over the vegetables.
Tip: The vegetables will caramelize and create a flavorful base sauce.
- 5
Transfer the skillet to the preheated oven and roast for 18-22 minutes until the beef reaches 130°F (54°C) internal temperature for medium-rare.
Tip: Use a meat thermometer for perfectly cooked beef every time.
- 6
Remove the skillet from the oven and transfer the beef to a cutting board. Tent loosely with foil and let rest for 8 minutes.
Tip: Resting allows juices to redistribute throughout the meat.
- 7
Place the skillet with roasted tomatoes over medium heat on the stovetop. Add balsamic vinegar and beef broth, stirring gently and crushing some tomatoes with a wooden spoon to create a sauce.
Tip: Breaking down the roasted tomatoes creates a silky sauce.
- 8
Simmer for 3-4 minutes until slightly reduced. Tear fresh basil leaves and stir into the sauce. Taste and adjust seasoning with salt and pepper. Drizzle with remaining olive oil.
Tip: Fresh basil should be added at the end to preserve its bright flavor.
- 9
Slice the rested beef into quarter-inch thick slices and arrange on serving plates. Spoon the warm tomato sauce with vegetables around the beef and serve immediately.
Tip: Warm plates will keep the dish at the perfect temperature.
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