Sheet Pan Five Spice and Vanilla Rubbed Fillet of Beef with Simply Organic® Brown Gravy
Thanksgiving dinner can be kind of nuts, amirite? Don’t panic! My must-have’s will make the big day stress-free. It’s all about the best ingredients and a few shortcuts that will still pack the flavor. This year, you can keep your turkey—I’m making my Sheet Pan Five Spice and Vanilla-Rubbed Fillet of Beef which is just that—a minimum of prep with a low and slow oven that renders the meat melt in your mouth tender and full of flavor. Simply Organic® Pure Madagascar Vanilla Extract imparts a complex flavor that plays so perfectly with five spice. It’s served with luxurious silky gravy—full of umami and depth of flavor—yet it’s Simply Organic® Brown Gravy Mix. You heard me right! And it only took 5 minutes to make. How great is that?
Serves 8
INGREDIENTS
1 whole beef tenderloin (4-4 ½ lbs.) trimmed and tied
2 tbsp olive oil
2 tsp Simply Organic Madagascar Pure Vanilla Extract
2 tsp Simply Organic Five Spice Powder
3 tsp kosher salt
2 tsp Simply Organic Black Pepper
10 thyme sprigs, plus more for garnish
1 packet Simply Organic Brown Gravy Mix
1 cup water
METHOD
Preheat oven to 275F.
Let fillet come to room temperature (approximately 30 minutes). Pat dry with paper towel on all sides. In a small bowl, whisk together oil and Simply Organic Pure Madagascar Vanilla Extract until combined, then use a brush (or your impeccably clean hands) to generously rub fillet all over. Sprinkle Simply Organic Five Spice Powder, kosher salt and Simply Organic Black Pepper on top and rub on all sides. Place thyme branches on a parchment lined sheet pan and then place prepared fillet atop.
Roast for 1¼ hours to 1½ hours or until internal temperature reads 125F. Tent with foil and let rest for 15 minutes.
In the meantime, make the gravy. In a saucepan, mix 1 cup water with Simply Organic Brown Gravy Mix contents until fully dissolved. Cook over medium heat, until mixture comes to a boil. Reduce heat and simmer 1 minute, or until desired consistency is reached. Remove from heat and pour into a gravy boat or small serving bowl.
To serve, slice fillet into ½” slices. Arrange on a serving platter and garnish with thyme sprigs. Serve warm with warm gravy alongside.