1-1/2 pounds beef tenderloin roast, trimmed and tied.
2 tablespoons Garlic Infused Olive Oil
3 tablespoons Fig Balsamic Vinegar
3 tablespoons Dijon Mustard
1/3 cup garlic olive oil
Coarse ground salt and coarsely cracked pepper to taste
Optional: your choice of roasting vegetable tossed in olive oil and balsamic vinegar
Preheat oven to 500 degrees. Trim off the chain, silverskin and excess fat. Using butcher string, tie the tenderloin in 1-1/2 to 2- inch intervals to keep its shape intact. Line a large baking pan with aluminum foil. Coat beef with Garlic Olive Oil and place in pan.
In a small bowl, combine mustard, Fig Balsamic Vinegar and salt; mix thoroughly. Using a small brush, coat the meat with the mixture. Sprinkle pepper liberally over the meat. If desired, place roasting vegetables tossed with one tablespoon each of olive oil and balsamic around the roast in the pan. Potatoes and carrots work well. Trimmed and halved brussels sprouts are wonderful too!
Place in oven and roast for 25-28 minutes for medium rare. For accuracy, use a meat thermometer and roast until it registers 125 degrees for a medium rare result. Remove from oven and cover with aluminum foil. Let it rest in the pan for about 10-15 minutes before slicing.
Cooking Time: 25-28 Min