Beef Tenderloin Glazed with Apple Cider
A rich and savory beef tenderloin glazed with apple cider, paired with creamy sweet potato mash, combining the flavors of autumn for family dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb Beef Tenderloin Opt for a cut with good marbling to ensure juiciness.
- 1 cup Apple Cider Use pure apple cider for optimal sweetness and flavor complexity.
- 2 medium Sweet Potatoes Choose firm, medium-sized sweet potatoes for even cooking.
- 2 tablespoons Olive Oil For searing the beef.
- 2 medium Shallots Minced for the glaze.
- 2 cloves Garlic Minced for the glaze.
- 1 teaspoon Fresh Thyme Enhances the glaze's flavor profile.
- 1 teaspoon Fresh Rosemary Enhances the glaze's flavor profile.
- 2 tablespoons Butter For mashing with sweet potatoes.
- to taste Salt and Pepper For seasoning.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Sear the beef in a hot skillet with olive oil until well-browned on all sides, about 3-4 minutes per side.
- In the same skillet, add minced shallots and garlic, sautéing until fragrant.
- Pour in apple cider, scraping any browned bits from the bottom of the pan to incorporate flavor. Simmer until reduced by half.
- Return the beef to the pan and drizzle with the glaze. Transfer to the oven and roast until reaching your desired doneness (about 20 minutes for medium-rare).
Sweet Potato Mash
- Peel and chop sweet potatoes. Boil until tender, then drain and mash with butter and seasoning.
- Slice the beef, serve over the sweet potato mash, and drizzle additional glaze on top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes. Pro tip: Allow the beef to rest for at least 10 minutes after removing it from the oven for optimal moisture retention.