Perfect Beef Tenderloin Recipe
Now don’t be intimidated by its beauty (and size!). Beef tenderloin is actually really easy to make and it will be melting in your mouth in no time! I know this cut of meat can be quite expensive, but I’m telling you, it will easily serve a crowd and be way less than what that crowd would pay at a restaurant. Oh yes, you’re going to make this as good as any restaurant version!Beef tenderloin doesn’t require much in the way of seasoning or spicing because the meat shines all by itself! Be generous with the salt and pepper and simply let it do its thing! However, I love serving this with a delicious horseradish yogurt sauce, because horseradish and steak truly are a match made in heaven.
Beef tenderloin – I’m using a 3 pound beef tenderloin today. Salt and pepper – For seasoning and to taste. Olive oil – For searing purposes. Butter – Unsalted butter and melted. Balsamic vinegar – I like to use a good quality balsamic vinegar for this cut of beef! Garlic – 4 fresh cloves, minced. Remember the golden rule; 1.5 teaspoons of jarred garlic is equal to 1 fresh clove. Thyme – 3 sprigs of fresh thyme for garnish and taste! Dijon mustard – Any brand will work, so choose your favorite!
Yogurt Sauce
Greek yogurt – Choose your favorite but make sure it’s plain yogurt! Sour cream – Any brand will work here! Lemon juice – Preferably from a fresh lemon! Horseradish – A key element in our sauce for some added heat! Salt and pepper – To taste!
This roasted beef presents beautifully but is so easy to make! Once the beef is seared it needs no attention as it cooks in the oven, which gives you plenty of time to focus on your sides. This makes roasted tenderloin recipes ideal for Christmas dinner!
Prep The Beef
To begin, you need to make sure the tenderloin is at room temperature so take it out of the fridge 30 minutes before starting. Next, you need to trim any silverskin from the meat and then tie the whole length of the tenderloin well with butcher’s twine. Then pat the meat dry with paper towels so that it forms a better crust when seared. Now, generously season the tenderloin on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Preheat The Oven
Before you begin cooking you need to preheat your oven to 450°F (232°C). It needs to be super hot so that once the meat is seared you can pop it right in the oven. You do not want the oven temperature to be too low or the meat will not cook as well.
Sear The Tenderloin
Forming a good sear adds lots of delicious flavor! To do this, heat the olive oil over medium-high heat in a large oven-safe skillet. Then add the tenderloin to the pan and sear it on all sides until it’s well browned. Each side will take a few minutes to form a nice crust. If the meat is sticking to the pan at all it just means that the crust is still forming on that side.
Make The Glaze
With the beef now seared you make the yummy glaze. Combine the melted butter, balsamic vinegar, dijon mustard, garlic, and thyme together in a small bowl. Then brush the mixture all over the tenderloin making sure it’s evenly covered on all sides.
Roast Beef Tenderloin
Now that the beef is seared and glazed, transfer it to the oven still in the oven-proof skillet and roast it for 25 minutes for medium rare. When it’s ready an instant-read thermometer will read 130°F (54°C) when inserted into the thickest part of the tenderloin to check the internal temperature. However, if you like your meat to be more well done just keep baking it in the oven for a few more minutes. Also, if you don’t have an oven-proof skillet just transfer the whole beef tenderloin to a roasting pan before putting it in the oven.
Make The Yogurt Sauce
While the meat is roasting to perfection in the oven you can make the yogurt sauce! So add the yogurt, sour cream, lemon juice, horseradish, salt, and pepper to a small bowl. Then whisk everything together well and then place the sauce in the fridge to chill until ready to serve.
Rest And Serve
Once the roast tenderloin is done, remove it from the oven and place it on a cutting board. Now, cover it with foil and let it rest for 10 minutes to lock in the juices. Then slice the tenderloin and serve it topped with yogurt sauce and fresh herbs!
What Is Tenderloin?
Beef tenderloin is basically the name of the large cut of beef, before it is sliced into steak. Once it is cut into steaks, those steaks are typically known as “filet mignon”. Beef tenderloin is found in the loin of the cow and is regarded as the most tender cut of beef, also one of the most expensive!
How To Tie Tenderloin
This recipe requires the beef tenderloin to be tied so you’re going to want to have some kitchen twine on hand! Mine already came tied, and usually you can ask the butcher to tie it for you, however if you need to do it yourself, here’s a great article explaining how to do it. It’s important to tie your roast though because this will ensure even cooking.
What Temperature Should I Cook Beef Tenderloin To?
Since beef tenderloin is not a cheap cut of beef, you want to make sure you cook it correctly and at the correct temperature. The recommended doneness for beef tenderloin is medium rare and trust me that will give you melt-in-your-mouth tender beef. A thermometer is the ONLY way to guarantee a perfectly cooked beef tenderloin just how you like it.
Slow Cooker?
Unfortunately cooking beef tenderloin in a slow cooker is not the most ideal way nor is it going to give you the results you’re looking for. Slow cookers are meant to cook meat all the way through, and with beef tenderloin this will create a well done and very dry result – which is not the goal here! If you’re looking for slow cooking roast options, some cuts of meat that work great in a slow cooker would be a chunk steak, round steak or a skirt steak.
How to serve
We enjoyed this beef tenderloin with some fresh bread and a gorgeous skillet of green beans! You can also serve your beef tenderloin with any of these classic sides:
Mashed Potatoes Easy Potato Salad Garlic Parmesan Roasted Brussel Sprouts Greek Salad Garlic and Herb Roasted Carrots Roasted Red Peppers Slow Cooker Bread Classic Dinner Rolls
Leftovers
Fridge: Beef tenderloin will last in the fridge for 3 – 4 days when stored properly in an airtight container. Freezer: To extend it’s shelf life I recommend placing it into the freezer, properly stored, and it will last up to 3 months. Be sure to thaw in the fridge overnight before warming in the oven.
Other Delicious Beef Recipes To Try
Beef Wellington Easy Pot Roast Beef Teriyaki Skewers Slow Cooker Corned Beef Korean Beef Rice Bowls Slow Cooker Short Ribs Prime Rib Roast Roast Beef
