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Balsamic Glazed Roast Beef
Presented by Chef | Activist Tim Groody
Serves 20
1 -5-6 # beef tenderloin
¼ cup good balsamic vinegar
2 T olive oil
2 T ground black pepper
1 T chopped garlic
2 T rosemary leaves
Clean or have the butcher clean all the fat from the tenderloin. Combine the black pepper, garlic and the vinegar. In a pan rub the tenderloin with the olive oil and ¾ of the vinegar mix. Add herb and rub onto the tenderloin. Let marinate over night. Pan roast the tenderloin and finish cooking in the oven at 350*. Baste the tenderloin every few minutes with the remaining vinegar. This also can be used with rib roasts, shoulders or any other cut of beef. You can also grill the tenderloin. For larger roasts don not sear before putting in the oven. Serve and Enjoy!!!!!
