Sizzle Beef Tenderloin

Written by Liberty Fennell on

Last Updated on December 14, 2023

We recently partnered with Graza, a top-notch, super-fresh, extra virgin olive oil brand, and Liberty Fennell, to bring an tasty twist on a holiday favorite, Beef Tenderloin!

Beef Tenderloin

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients

For the Beef Tenderloin

  • 4 lb ButcherBox Beef Tenderloin
  • 1.5 tbsp Pink peppercorns
  • 3 Thyme sprigs stalks removed
  • 1.5 tbsp chunky sea salt
  • 4 Shallots peeled & quartered
  • 1 tbsp Graza Sizzle Olive Oil
  • 375 ml Red wine
  • 1 tbsp Butter
  • 2 tsp Fig jam
  • 1 tsp Beef stock paste

For the Green Sauce

  • Large handful fresh parsley
  • 3 Oregano sprigs stalks removed
  • 1 tbsp Capers
  • 1 Garlic clove
  • Juice of 1/2 a Lemon
  • 1/3 cup Graza Drizzle Olive Oil
  • Salt and black pepper

Instructions

  • Preheat your oven to 250F. Take the beef tenderloin out of the fridge to come up to room temperature 1 hour before cooking. Using around 8-10 pieces of meat safe string, tie the beef up into a round cylinder with a inch gap in-between each piece. This will hold the beef together and secure flavor and juices.
  • Using a pestle and mortar, crush the salt, pink peppercorns & thyme into a rough sandy paste. Rub the beef with 2 tbsp Graza Sizzle Olive Oil then rub over the peppercorn mixture.
  • Heat a large frying pan on a very high heat. Add the beef tenderloin to the hot pan, cook turning everything 1-2 mins to brown all sides (8 minutes total).
  • Pour the red wine and shallots into the bottom of a roasting dish, cover with a wire rack and place the beef on top. Place in the oven for 30-40 mins until a meat thermometer reaches 120 degrees for medium-rare. Let rest for 10 minutes for internal temperature to rise to 135. For medium, add additional 10 minutes to cook time.
  • While the tenderloin cooks, mix up all of the ingredients for the green sauce in a small blender or food processor.
  • Next, heat the butter in a frying pan, scoop out the shallots from the wine and cook in the butter for 5 minutes until caramelized. Pour the wine into the pan along with the beef stock paste, fig jam and some salt and pepper. Reduce on a high heat until thickened and glossy in texture.
  • Slice the beef into ½ inch pieces, spoon over the reduced sauce and a drizzle of the green sauce. Serve with potatoes and vegetables of your choice!
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