Pistachio Crusted Tenderloin with Balsamic Glaze

Serves 4

Time 30 minutes plus resting

Ingredients

500g grass-fed tenderloin, trimmed

2 tbsp extra virgin olive oil, divided

3 garlic cloves, minced

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh thyme, finely chopped

2 tbsp fresh parsley, chopped (optional)

¼ cup pistachios, finely chopped

Salt and pepper, to taste

For the Roasted Vegetables

1 large sweet potato, cubed

1 red onion, cut into wedges

2 carrots, sliced into thick rounds

1 zucchini, sliced

1 cup cherry tomatoes, halved

1-2 tbsp extra virgin olive oil

A few fresh rosemary and thyme sprigs, optional

Salt and pepper, to taste

For the Balsamic Glaze

⅓ cup balsamic vinegar 

1 tbsp maple syrup 

Method

In a small bowl, combine the minced garlic, chopped herbs, and pistachios. Add 1 tbsp of extra virgin olive oil, salt, and pepper, mixing well to create a coarse paste.

Pat the tenderloin dry and season it all over with salt and pepper. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until golden brown.

Remove the tenderloin from the skillet and place it on a baking sheet lined with parchment paper.

Press the herb and pistachio mixture onto the top of the tenderloin, coating it evenly.

Preheat your oven to 200°C.

Toss the sweet potatoes, red onion, carrots, and zucchini in olive oil, salt, pepper, and a few sprigs of rosemary and thyme. Spread the vegetables around the tenderloin on the baking sheet.

Roast in the oven for 15-20 minutes or until the tenderloin reaches your preferred doneness (around 57°C/135°F for medium-rare) and the vegetables are tender.

Add the cherry tomatoes in the last 5 minutes of roasting for a burst of sweetness.

While the tenderloin and vegetables are roasting, add balsamic vinegar and maple syrup to a small saucepan over medium heat. Simmer for about 10 minutes, stirring occasionally, until the glaze has reduced by half and thickened.

Let the tenderloin rest for 5 minutes after removing it from the oven, then slice it into medallions.

Arrange the roasted vegetables on a platter, top with the tenderloin slices, and drizzle with the balsamic glaze.

Garnish with extra fresh herbs if desired.