How to make
Its preparation is not difficult. It is one of those dishes that is prepared on special occasions. For this method of preparation, we only need salt, black pepper and a sprig of rosemary and beef - tenderloin, known for its tenderness and juiciness.
I prepare it in the most traditional way: I seal it in the pan on both sides to brown and then put it in the oven to bake for a few minutes. But what distinguishes roasted tenderloin with salt and black pepper from other options is the aroma of rosemary, which gives it a fresh and more special taste.
The cooking of the beef tenderloin is short so that the meat inside remains pink and tender.
Preparation of roasted tenderloin. I tie the beef tenderloin with kitchen twine and add a few sprigs of rosemary to flavor it.
In a baking pan suitable for the oven, I pour 2-3 lumps of butter, 2 tablespoons of extra virgin olive oil and add the meat. I carefully seal it on all sides, then add a glass of white wine.
Simmer with the wine until the alcohol evaporates over high heat. Add salt and black pepper to taste and put in the oven for 30 minutes at 390°F (200°C).
At the end of cooking, I let it rest for a few minutes, then cut the fillet into slices and arrange it on the serving plate.
Before serving, I drizzle the slices of steamed beef tenderloin with the sauce from the roasting. This is a traditional way of making tenderloin with rosemary in Italy.
I serve the roasted beef tenderloin with a side dish of vegetables such as peas in butter, classic potatoes or, as I did in this case, with sweet potatoes.
