Beef,  Dinner,  Fish / Seafood

Roasted Beef Tenderloin Scampi

I have been wanting to post a recipe for beef tenderloin as it is fairly easy to make and when cooked correctly, very tender and flavorful.  There are many ways to serve and prepare; rolled and stuffed, seared and roasted, marinated and grilled, topped on salads, drizzled with sauces, in a crunchy baguette, topped on a crostini, mixed into a frittata.

Seared and roasted is one of my favorite ways to cook a beef tenderloin and a good basic method.  I decided to do a surf and turf type entre; basically prepping two dishes, a roasted beef tenderloin and a shrimp scampi.  No sauce was necessary for the tenderloin as the juices from the scampi topped the tenderloin slices with a light, lemony sauce.

Roasted Beef Tenderloin Scampi

For the tenderloin:

2 pounds beef tenderloin, trimmed of excess fat
3 cloves minced garlic
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh parsley
1 teaspoon ground sage
1/2 teaspoon marjoram
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400 degrees.  Tie the tenderloin with twine to help hold its shape and create an even thickness.  Mix together the olive oil and remaining spices to form a paste and rub all over the tenderloin.  (The tenderloin can be prepped at this point and refrigerated over night or until ready to continue – bring to room temperature before proceeding)

Heat a cast iron or ovenproof skillet over medium high heat and allow to get hot.  Add about 2 tablespoons of olive oil.  Put the tenderloin in the pan and sear it, turning once.  Place the pan in the oven and roast until the internal temperature reaches 125 degrees F on an instant-read thermometer, about 20 minutes.  Remove to a platter and let rest for 10 minutes.  Cut into 1/4 inch slices and platter.

For the Shrimp Scampi:

1 lb of shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons olive oil
3 – 4 large garlic cloves, minced
Pinch of salt
2 tablespoons finely chopped fresh parsley
2 tablespoons fresh lemon juice

In a large skillet, melt the butter with the olive oil over medium high heat.  Add in the shrimp, garlic and salt.  Cook for about 2-3 minutes, turning the shrimp until they are just pink.  Stir in the parsley and lemon juice and cook 1 minute.

Pour shrimp and sauce over the tenderloin slices.  Serve with additional lemon wedges.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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