Garlic Balsamic Crusted beef Tenderloin

Tenderloin That’ll Make You Swoon 🤤

Okay, so have you ever cooked something that was so good, it felt like a hug? Like, I don’t know, maybe a soft, juicy beef tenderloin that’s crusted with garlic and balsamic goodness? Yaaaas! You’re gonna want to dive into this one.

Okay, Let’s Talk Ingredients

So, picture this: you and I in the grocery store, a cart half-full of snacks (because priorities). And I’m like, “Dude, get me garlic, balsamic vinegar, and a beef tenderloin, stat!”

– Garlic cloves (2-3) — fresh, please. Don’t even think about that jarred stuff.
– Balsamic vinegar (2 tablespoons) — this stuff is liquid gold. Seriously.
– Ground mustard (½ teaspoon) — gives that kick we need!
– Coarse salt (1 teaspoon) — because bland is not in our vocabulary.
– Freshly ground pepper (¼ teaspoon) — we want the good stuff, not the dusty old bottle in the back of the cupboard.
– Olive oil (1 tablespoon for marinade, another for sautéing) — extra virgin if you’re feeling fancy.
– Beef tenderloin (about 1¼ pounds) — trust me, go for the good cut. You deserve it.
– Fresh parsley for the pretty on top. 🌿

So Here’s Why I Make This Constantly

Okay, so picture this: It was my brother’s birthday last year, and I thought, “Let’s impress him with something other than takeout.” I had my mind set on this garlic balsamic crusted beef tenderloin. I was a little nervous (okay, a lot) because I had never made a whole tenderloin before. But I went for it!

So, I marinated it in the morning — seriously, just rub the garlic mix all over it and let it chill in the fridge. Fast forward to dinner, and my kitchen smelled like a fancy restaurant (I’m not even exaggerating). My brother took one bite and was like, “Dude, are you a chef now?” I was like, “Ha, no, just a hungry person!” And you know what? It was a hit. So yeah, that’s why I keep coming back to this recipe. It’s about the memories, ya know?

The One Trick That Changes Everything

Alright, listen up! The secret? Marinate that beef. Seriously! I know we’re all busy, but if you can let that baby soak in those flavors for a few hours (or even overnight), you’ll never look back. Just trust me on this!

Don’t Mess This Up (My Top Tips)

– Don’t skip the browning! It’s like giving your beef a nice tan before it hits the oven. So, get that pan hot!
– Rest it! I know it’s hard, but let it chill for 10 minutes after cooking. This lets the juices redistribute, and you don’t wanna miss that juicy goodness.
– Use a meat thermometer! You want that perfect 160 degrees. No eyeballing this one, folks.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which, let’s be real, is rare), wrap that tenderloin up tight in foil and stick it in the fridge. It’ll be good for a couple of days. Just reheat it gently in the oven or microwave. But honestly, I doubt you’ll have much left! 😂

If You Liked This, You’ll Probably Like These Too

– Garlic Butter Shrimp Pasta — because who doesn’t love pasta?!
– Honey Mustard Glazed Chicken — sweet and tangy goodness.
– Creamy Mushroom Risotto — a cozy carb hug.

So, what’s your go-to meal for impressing friends or family? Let me know! I’m always looking for new ideas. 😍