Beef Tenderloin Recipes

Million Dollar Roast Beef Tenderloin Recipe

This delicious cut of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-mouth experience.

Prep: 15min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 564 kcal, Sugar 1 g, Sodium 364 mg, Fat 47 g, Saturated Fat 20 g, Carbohydrate 1 g, Fiber 1 g, Protein 33 g, Cholesterol 139 mg, servingSize 1 serving

Ingredients:

• 4 to 5 lb. Beef tenderloin (trimmed, cut in two pieces and tied.)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp butter (salted, softened)
• 2 tsp garlic (minced )
• 1 tsp horseradish (prepared or dijon mustard)
• 1 tsp rosemary (minced or thyme)

Instruction:

1. Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.
2. Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1″ slices.

Roasted Beef Tenderloin

Beef tenderloin is the softest, most buttery-textured cut of meat. Here’s how to cook a beef tenderloin roast for a delicious and easy dinner.

Prep: 25min

Total: 50min

Yield: 8 serving(s)

Ingredients:

• 1 whole (4 to 5 lb.) beef tenderloin (butt)
• 4 tbsp. salted butter, or more to taste
• 1/3 c. whole peppercorns, more or less to taste
• Lawry’s Seasoned Salt (or your favorite salt blend)
• Lemon pepper seasoning
• Olive oil

Instruction:

1. Preheat oven to 475°.
2. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
3. Sprinkle meat generously with Lawry’s. You can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry’s Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
4. Place the peppercorns in a zip-top bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
5. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
6. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475° oven until the temperature reaches just under 140°, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
7. Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
8. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Beef Tenderloin

The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus).

Prep: 15min

Total: 40min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 895 kcal, Carbohydrate 4 g, Protein 53 g, Fat 70 g, Saturated Fat 33 g, Cholesterol 228 mg, Sodium 913 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 5-6 pounds (2.5-3 kg) beef tenderloin, (trimmed)
• 3 teaspoons coarse salt
• 1 1/2 teaspoons fresh cracked black pepper
• 2 tablespoons canola or vegetable oil
• 1/2 cup unsalted butter, (divided)
• 4 large cloves garlic, (minced)
• 1/2 teaspoon Dijon mustard ((optional))
• 2 tablespoons vegetable or canola oil
• 1 onion (or brown shallots) (finely chopped)
• 1 1/2 cups (375 ml) dry red wine ((Merlot or Pinot Noir))
• 2 cups (500 ml) beef stock or broth
• 1 sprig fresh thyme or rosemary
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt

Instruction:

1. Carve the beef tenderloin into 1/2-inch-thick slices and serve the beef tenderloin with the optional red wine sauce.
2. Season with salt to taste and whisk in reserved garlic butter. Pour in any juices left over from the resting steaks just before serving.OPTIONAL FOR A SMOOTH AND SILKY SAUCE: strain sauce through a sieve and discard the onion before serving.

Roast Beef Tenderloin with Red Wine Sauce

Perfect for special occasions, this sear-roasted beef tenderloin served with a rich red wine sauce is easy to make and super elegant.

Prep: 20min

Total: 1h40min

Yield: 4 to 6

Nutrition Facts: servingSize , calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, Saturated Fat 26 g, unSaturated Fat , Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg

Ingredients:

• 8 tablespoons unsalted butter, divided
• ¾ cup finely chopped shallots, from 2-3 large shallots
• 1¼ cups red wine
• 3 cups beef broth
• 6 fresh thyme sprigs
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 (2 to 3 lb) center-cut beef tenderloin roast
• Kosher salt (½ teaspoon per pound of beef)
• Freshly ground black pepper (¼ teaspoon per pound of beef)
• 2 tablespoons vegetable oil
• ¼ cup beef broth

Instruction:

1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
4. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
5. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn’t oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
6. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it’s hot.
7. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
8. Carve the tenderloin into ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner

FAQ

Which cooking method is best for beef tenderloin?

Is a beef tenderloin the same as a filet mignon?

Should I sear my beef tenderloin before roasting?

What is the best temperature to cook a beef tenderloin?