Beef Tenderloin Recipe (with Video)

Beef Tenderloin Recipe: Beef tenderloin is a premium cut of beef known for its tenderness and rich flavor. Located along the spine, it’s the same cut used for filet mignon but in its larger, uncut form. This makes it perfect for special occasions, dinner parties, or a luxurious family meal. Because of its high-quality nature, proper preparation ensures you get the most out of this cut.

Whether you’re a beginner or a seasoned chef, this step-by-step guide will walk you through the process of creating a mouthwatering beef tenderloin.

Ingredients You Will Need

To create a flavorful and juicy beef tenderloin, gather the following:

Main Ingredients:

• 1 whole beef tenderloin (3-4 lbs)
• 2-3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tsp coarse sea salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard (optional)

Optional Ingredients for Variations:

• Smoked paprika for a smoky flavor.
• Soy sauce for an umami twist.
• Lemon zest for a citrusy kick.

These ingredients ensure the tenderloin is well-seasoned and aromatic.

Kitchen Equipment Needed

Preparing beef tenderloin requires some basic kitchen tools:

• A sharp chef’s knife
• Cutting board
• Meat thermometer
• Cast iron skillet or heavy-bottomed pan
• Roasting tray
• Aluminum foil
• Basting brush
• Kitchen twine (for tying the tenderloin)

These tools help you achieve precision and ease during preparation.

Choosing the Right Beef Tenderloin

Selecting a high-quality beef tenderloin is the foundation of a delicious dish. Look for:

• Marbling: The tenderloin should have slight marbling (fat streaks) for flavor.
• Color: A bright red color indicates freshness.
• Texture: It should feel firm yet tender to the touch.

When purchasing, you’ll have the option between fresh and frozen. Fresh tenderloin offers better texture, but frozen is a viable option if properly thawed.

Preparing the Beef Tenderloin

Preparation is key for an evenly cooked tenderloin:

1. Trimming: Remove excess fat and the silver skin (a thin, tough membrane). A sharp knife is essential for precision.
2. Tying: Use kitchen twine to tie the tenderloin at 2-inch intervals. This ensures even cooking and a uniform shape.
3. Seasoning: Pat the tenderloin dry with paper towels. This step helps the seasoning adhere better.

Want to take it up a notch? Add a thin layer of Dijon mustard before applying the seasonings for an added layer of flavor.

Creating the Perfect Marinade

A great marinade infuses the tenderloin with flavor and enhances its natural taste.

Basic Marinade Ingredients:

• ½ cup olive oil
• ¼ cup red wine or balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Whisk together all ingredients in a bowl.
2. Place the tenderloin in a zip-lock bag or shallow dish.
3. Pour the marinade over the meat, ensuring full coverage.

Let the beef tenderloin marinate for at least 4 hours, or overnight for deeper flavor penetration.

Marinating the Beef Tenderloin

Marinating helps tenderize the meat and locks in flavors:

• Place the tenderloin in a resealable bag or a glass dish.
• Turn the meat occasionally to ensure even marination.
• Refrigerate during this process and let it sit at room temperature for 30 minutes before cooking.

Pro Tip: For a more robust flavor, use a marinade injector to infuse the marinade deep into the meat.

Searing the Beef Tenderloin

Searing locks in the juices and creates a beautifully caramelized crust on the tenderloin. This step is crucial for enhancing the flavor and texture.

Step-by-Step Guide to Searing:

1. Preheat the Pan: Heat a cast iron skillet or heavy-bottomed pan over high heat until it’s smoking hot.
2. Add Oil: Pour in 2-3 tablespoons of olive oil or another high-smoke-point oil like avocado oil.
3. Sear All Sides: Place the beef tenderloin in the pan and sear each side for 2-3 minutes until a deep brown crust forms. Don’t forget the ends!
4. Avoid Overcrowding: If your tenderloin is too long for the pan, sear it in sections or use a griddle.

Pro Tip: Press the meat gently against the pan with tongs to ensure full surface contact for an even sear.

Once the tenderloin is seared, it’s ready for roasting.

Roasting the Beef Tenderloin

Roasting allows the tenderloin to cook through evenly while preserving its juiciness.

Steps for Roasting:

1. Preheat Your Oven: Set the oven to 425°F (220°C).
2. Transfer to a Roasting Tray: Place the seared tenderloin on a wire rack set over a roasting pan. This ensures even heat circulation.
3. Use a Thermometer: Insert a meat thermometer into the thickest part of the tenderloin. This is essential for accuracy.
4. Cook to Desired Doneness:
   • Rare: 120°F (49°C)
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)

Pro Tip: Baste the tenderloin with its juices or a mix of melted butter and herbs midway through roasting for extra flavor.

Checking for Doneness

A properly cooked beef tenderloin is tender, juicy, and cooked to your liking. Use both visual cues and a meat thermometer to assess doneness.

Visual Cues:

• Rare: Red center with a cool touch.
• Medium-rare: Warm red center.
• Medium: Slightly pink center.

Internal Temperature Guide:

• Remove the tenderloin from the oven when it’s 5°F (3°C) below your target temperature. It will continue cooking as it rests.

Resting the Beef Tenderloin

Resting is a critical step that allows the juices to redistribute within the meat, ensuring each slice is moist and flavorful.

How to Rest the Tenderloin:

1. Transfer the tenderloin to a cutting board.
2. Loosely cover it with aluminum foil.
3. Let it rest for 15-20 minutes before slicing.

Skipping this step could result in juices spilling out when you cut the meat, leaving it dry.

Slicing the Beef Tenderloin

When it’s time to slice, a sharp knife and proper technique make all the difference.

Steps for Perfect Slices:

1. Remove the twine from the tenderloin.
2. Slice against the grain into even portions, about 1-inch thick.
3. Arrange the slices on a serving platter for presentation.

Pro Tip: Use a serrated knife if your tenderloin has a crusty exterior to avoid tearing the meat.

Pairing Suggestions

Beef tenderloin pairs wonderfully with a variety of side dishes and beverages.

Side Dishes:

• Creamy mashed potatoes
• Garlic-roasted asparagus
• Honey-glazed carrots
• Wild mushroom risotto

Wine Pairings:

• Red wines like Cabernet Sauvignon, Merlot, or Pinot Noir enhance the rich flavor of the tenderloin.

For a non-alcoholic option, consider sparkling water with a twist of lime or cranberry juice.

Storing Leftovers

If you’re lucky enough to have leftovers, proper storage is key to preserving the flavor and texture.

Storage Tips:

• Wrap slices tightly in aluminum foil or store them in an airtight container.
• Refrigerate for up to 3 days.
• For longer storage, freeze the meat for up to 3 months.

Reheating: Reheat in the oven at a low temperature (around 275°F) to prevent the meat from drying out.

Common Mistakes to Avoid

Avoid these pitfalls for the best results:

1. Overcooking: Always use a thermometer to prevent the tenderloin from becoming dry.
2. Skipping Rest Time: Resting is essential for juicy meat.
3. Insufficient Seasoning: Be generous with your seasonings to enhance the natural flavors.

FAQs about Beef Tenderloin Recipe

1. What is the best way to cook beef tenderloin?

The best way to cook beef tenderloin is by roasting it in the oven at a high temperature after seasoning it well. Searing the tenderloin in a hot skillet before roasting locks in the juices and enhances the flavor.

2. How long should I cook beef tenderloin?

The cooking time depends on the size and desired doneness. A medium-rare beef tenderloin typically requires 20-25 minutes in a 425°F (220°C) oven for a 2-3 pound roast.

3. What is the ideal temperature for beef tenderloin?

For medium-rare, the internal temperature should be 135°F (57°C). Use a meat thermometer to ensure accuracy and allow the meat to rest for 10-15 minutes before slicing.

4. What sides pair well with beef tenderloin?

Beef tenderloin pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. Add a creamy sauce like Béarnaise or red wine reduction for extra flavor.

5. Can I prepare beef tenderloin in advance?

Yes, you can season and sear the beef tenderloin a day in advance. Store it in the refrigerator, and then roast it just before serving for maximum freshness.

6. How do I store leftover beef tenderloin?

Wrap the leftovers tightly in foil or place them in an airtight container. Store in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently to maintain tenderness.

Conclusion

Beef tenderloin is a show-stopping centerpiece for any meal, and with this step-by-step guide, you can prepare it to perfection. From selecting the best cut to mastering the art of searing, roasting, and slicing, this recipe ensures a flavorful and tender dish that’s sure to impress.

Whether you’re hosting a special dinner or treating your family, this beef tenderloin recipe is worth every effort.