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Baked Beef Tenderloin

Some dishes are made for celebrating, and Baked Beef Tenderloin is one of them. Seared first and then baked with a sauce of blended vegetables, it turns out tender and full of flavor. A slightly more elaborate recipe than our everyday stews, perfect for a special family meal.
Course Main Course
Cuisine Mediterranean, Spanish
Keyword Baked Beef Tenderloin, Beef with Olive Oil
Total Time 1 hour 15 minutes
Servings 5 people
Calories 400kcal

Ingredients

  • 800 g Solomillo de ternera
  • 3 Medium carrots
  • 1 Onion
  • 1 Green pepper
  • 1 Red pepper
  • 1 Leek
  • 2 cloves Garlic
  • 1 glass White wine
  • 1 glass Water
  • 5 tablespoons Picual EVOO
  • Pepper, parsley, salt To taste

Instructions

  • Prepare the vegetables.
    Cut the carrot, leek, peppers and onion into julienne strips. Crush the garlic.
  • Brown the tenderloin.
    Pour the EVOO into a pot and heat over high heat. Add the tenderloin and brown it for about 5 minutes. Remove it.
  • Sauté the vegetables.
    In the same pot, sauté
  • Braise with wine.
    Add the wine and cook for 15 minutes over medium heat with the pot covered.
  • Return the tenderloin to the pot.
    Add the tenderloin and a glass of water, and leave covered for 10 minutes.
  • Make the sauce.
    Take everything out of the pot. Blend the vegetables to make the sauce.
  • Bake.
    Preheat the oven to 150ºC for 15 minutes. Place the tenderloin on a baking tray and bake at 200ºC for 30 minutes.
    • Do not open the oven during the first 15-20 minutes so it doesn't lose heat and the meat cooks evenly.
  • Plate up.
    Serve the tenderloin with the sauce in a separate sauce boat.

Notes

  • We chose our Picual en Envero for its great stability, making it the ideal variety for frying. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
  • Let the tenderloin rest for 5 minutes before slicing so it keeps its juices.
  • If you prefer a smoother sauce, pass it through a strainer before serving.
  • Pairs well with a young, medium-bodied red wine.