Balsamic Glazed Beef Tenderloin with Roasted Garlic Fettuccine
Caramelized Balsamic Beef Medallions with Creamy Roasted Garlic Pasta
Ingredients:
1.5 pounds beef tenderloin, cut into 1-inch thick medallions
3/4 cup balsamic vinegar
2 tablespoons honey
3 tablespoons olive oil, divided
1 tablespoon Dijon mustard
4 cloves garlic, minced (plus 1 whole head for roasting)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
8 ounces fettuccine pasta
2 tablespoons unsalted butter
1/3 cup heavy cream
1/2 cup Parmesan cheese, freshly grated
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil (for searing)
Directions:
Preheat oven to 400°F (200°C).
Cut the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast in the oven for 35-40 minutes until golden and soft. Set aside to cool.
While the garlic roasts, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes until reduced by half and syrupy. Set aside.
In a bowl, combine 2 tablespoons olive oil, Dijon mustard, minced garlic, rosemary, and thyme. Season the beef medallions with salt and pepper, then coat them with the herb mixture. Let marinate at room temperature for 20 minutes.
Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Heat vegetable oil in a large skillet over high heat. When the oil is very hot, add the beef medallions and sear for 3-4 minutes per side for medium-rare (adjust time for desired doneness). Remove to a plate and tent with foil to rest.
Squeeze the roasted garlic cloves from their skins into a bowl and mash with a fork.
In the same skillet used for the beef (lower heat to medium), add butter and mashed roasted garlic, stirring for 1 minute until fragrant.
Add heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. If sauce is too thick, add some reserved pasta water to reach desired consistency.
Add the drained pasta to the skillet and toss to coat evenly with the sauce.
Slice the rested beef medallions and arrange them on top of the pasta. Drizzle with balsamic glaze and garnish with chopped parsley.
Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes
Kcal: 695 kcal | Servings: 4 servings