Pan-Seared Beef Rossini au Jus

Ingredients

• 1.5 lbs beef tenderloin, tied with kitchen twine
• 2 large potatoes, peeled and diced into 1-inch cubes
• 2 medium carrots, peeled and julienned
• 1 large onion, diced
• 2 sprigs of fresh rosemary, chopped

Instructions

Step 1: Prepare the Beef Tenderloin

Season the beef tenderloin with salt and pepper on all sides, making sure to massage the seasonings into the meat to enhance the flavor. Let it rest at room temperature for 15 minutes before cooking.,### Step 2: Sear the Beef Tenderloin

Heat a cast-iron skillet over medium-high heat until shimmering hot. Add a small amount of oil to the pan and carefully place the beef tenderloin in the skillet. Sear the beef for 2-3 minutes on each side, or until a nice crust forms. Transfer the skillet to the preheated oven and roast the beef at 400°F (200°C) for 10-12 minutes, or until it reaches your desired level of doneness. Remove the beef from the oven and let it rest for 5 minutes before slicing it thinly against the grain.,### Step 3: Prepare the Vegetables

While the beef is cooking, heat a separate skillet over medium heat. Add a small amount of oil and sauté the diced onions until they are translucent and fragrant, about 5 minutes. Add the julienned carrots and cook for an additional 5 minutes, stirring occasionally, until they are tender but still crisp. Set the vegetables aside and keep warm.,### Step 4: Create the Jus

Deglaze the skillet used for the beef by pouring in a small amount of red wine and scraping up any browned bits from the bottom of the pan. Bring the wine to a simmer and cook until it has reduced by half, about 2-3 minutes. Add the chopped rosemary and cook for an additional 1 minute, until fragrant. Stir in a small amount of butter to enrich the sauce and season with salt and pepper to taste.,### Step 5: Plate the Dish

Slice the rested beef tenderloin into thin medallions and place them on a plate. Arrange the sautéed vegetables alongside the beef and spoon the reduced jus over the top. Garnish with additional fresh rosemary and a drizzle of olive oil, if desired.