Craving a show-stopping meal that’s surprisingly easy to master? Beef tenderloin is your ticket to elegant dinners and cozy comfort food alike. From quick weeknight wonders to holiday feasts, we’ve gathered 20 irresistible recipes that will transform this luxurious cut into your new favorite dish. Get ready to impress your family and friends—let’s dive into these mouthwatering creations!
Herb-Crusted Beef Tenderloin
Dinner parties just got easier with this showstopper. You’ll love how simple it is to create a restaurant-quality meal right at home, perfect for impressing guests or treating yourself to something special.
Ingredients
– 2 lbs beef tenderloin
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh rosemary, chopped
– 1/4 cup breadcrumbs
Instructions
1. Preheat your oven to 425°F.
2. Pat the beef tenderloin dry with paper towels to ensure a good sear.
3. Rub the tenderloin with 1 tablespoon of olive oil.
4. Season the tenderloin evenly with kosher salt and black pepper.
5. Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
6. Sear the tenderloin for 2-3 minutes per side until browned.
7. Combine minced garlic, chopped parsley, chopped rosemary, and breadcrumbs in a small bowl.
8. Press the herb mixture firmly onto the top and sides of the seared tenderloin.
9. Transfer the skillet to the preheated oven.
10. Roast for 20-25 minutes until the internal temperature reaches 135°F for medium-rare.
11. Remove the tenderloin from the oven and let it rest for 10 minutes before slicing.
Now that’s what I call a perfect centerpiece! The crust adds a wonderful crunch while the beef stays incredibly juicy inside. Try serving it with roasted vegetables or slicing it thin for sandwiches the next day—it’s delicious every way.
Garlic and Rosemary Beef Tenderloin Roast
You know those cozy Sunday dinners that just hit different? This garlic and rosemary beef tenderloin roast is exactly that—simple, elegant, and packed with flavor. It’s perfect for impressing guests or treating yourself to something special without a ton of fuss.
Ingredients
– 1 (3 lb) beef tenderloin roast
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F and place a rack in the middle position.
2. Pat the beef tenderloin roast dry with paper towels to help the seasoning stick better.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper.
4. Rub the mixture evenly all over the surface of the roast.
5. Place the roast on a rack set inside a roasting pan to allow air circulation for even cooking.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat or bone.
7. Roast in the preheated oven for 25–30 minutes, or until the thermometer reads 135°F for medium-rare.
8. Remove the roast from the oven and let it rest on a cutting board for 10 minutes; this allows the juices to redistribute, keeping the meat tender.
9. Slice the roast against the grain into 1-inch thick pieces for serving.
Now, that first bite is pure magic—tender, juicy beef with a crispy herb crust that’s bursting with garlic and rosemary goodness. Serve it alongside roasted veggies or over a bed of creamy mashed potatoes for a meal that feels downright luxurious.
Beef Tenderloin with Red Wine Sauce
Mmm, nothing beats a perfectly cooked beef tenderloin with rich red wine sauce—it’s fancy but totally doable at home. You’ll love how tender the beef gets and how the sauce adds a deep, savory kick. Let’s dive in and make this restaurant-quality dish together!
Ingredients
– 2 pounds beef tenderloin, trimmed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup dry red wine
– 1/2 cup beef broth
– 2 tablespoons unsalted butter
– 1 shallot, minced
– 1 teaspoon fresh thyme leaves
Instructions
1. Preheat your oven to 425°F and let the beef tenderloin sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the beef dry with paper towels and rub it all over with olive oil, salt, and black pepper.
3. Heat a large oven-safe skillet over medium-high heat and sear the beef for 2-3 minutes per side until browned.
4. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until a meat thermometer reads 135°F for medium-rare.
5. Tip: Let the beef rest on a cutting board for 10 minutes before slicing to keep it juicy.
6. While the beef rests, use the same skillet over medium heat to sauté the minced shallot for 2-3 minutes until softened.
7. Pour in the dry red wine and simmer for 5 minutes, scraping up any browned bits from the pan.
8. Add the beef broth and fresh thyme, then simmer for another 5 minutes until the sauce reduces by half.
9. Tip: Stir in the unsalted butter off the heat until melted for a glossy, smooth sauce.
10. Slice the beef into 1-inch thick pieces and drizzle with the red wine sauce.
This dish delivers a melt-in-your-mouth tenderloin with a velvety, robust sauce that’s packed with flavor. Try serving it over creamy mashed potatoes or with roasted veggies for a cozy, impressive meal that’ll have everyone asking for seconds.
Grilled Beef Tenderloin with Chimichurri
Brace yourself for the most incredible grilled beef tenderloin you’ll ever make. You’re about to create a restaurant-quality meal that’s surprisingly simple, with a vibrant chimichurri sauce that takes it over the top. This dish is perfect for special occasions or when you just want to treat yourself.
Ingredients
– 2 lbs beef tenderloin
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cups fresh parsley
– 1/2 cup fresh cilantro
– 1/4 cup red wine vinegar
– 3 cloves garlic
– 1/2 tsp red pepper flakes
– 1/2 cup olive oil
Instructions
1. Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 30 minutes.
2. Pat the beef dry with paper towels to ensure a good sear.
3. Rub 2 tablespoons of olive oil evenly over the entire surface of the beef.
4. Season the beef generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, pressing the seasoning into the meat.
5. Preheat your grill to high heat, aiming for 450°F.
6. Place the beef on the hot grill and sear for 2 minutes without moving it.
7. Flip the beef and sear the other side for 2 minutes.
8. Reduce the grill heat to medium (350°F) and continue cooking for 15-20 minutes, turning every 5 minutes.
9. Insert a meat thermometer into the thickest part of the beef and cook until it reaches 135°F for medium-rare.
10. Transfer the beef to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
11. While the beef rests, combine 2 cups of fresh parsley, 1/2 cup of fresh cilantro, 1/4 cup of red wine vinegar, 3 minced garlic cloves, and 1/2 teaspoon of red pepper flakes in a food processor.
12. Pulse the ingredients until roughly chopped, about 5-6 pulses.
13. With the processor running, slowly drizzle in 1/2 cup of olive oil until the sauce emulsifies.
14. Season the chimichurri with a pinch of salt if needed.
15. Slice the rested beef against the grain into 1-inch thick pieces.
16. Drizzle the chimichurri sauce over the sliced beef or serve it on the side.
Nothing beats the contrast between the perfectly grilled, buttery-soft beef and the bright, herbaceous chimichurri. The sauce cuts through the richness beautifully, making each bite incredibly balanced. Try serving it with roasted potatoes or over a bed of arugula for a complete meal that’ll impress everyone at your table.
Balsamic Glazed Beef Tenderloin
Just imagine this: you’re craving something fancy but easy, and balsamic glazed beef tenderloin hits the spot. It’s tender, savory, and perfect for impressing guests or treating yourself. You’ll love how simple it is to make at home.
Ingredients
– 2 pounds beef tenderloin
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey
– 2 cloves garlic, minced
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the beef tenderloin dry with paper towels to ensure a good sear.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried rosemary, salt, and black pepper.
4. Place the beef tenderloin in a baking dish and pour the marinade over it, coating all sides evenly.
5. Let the beef marinate at room temperature for 15 minutes to allow the flavors to penetrate.
6. Heat an oven-safe skillet over medium-high heat on the stovetop.
7. Sear the beef tenderloin for 2-3 minutes per side until browned, using tongs to turn it carefully.
8. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare.
9. Remove the skillet from the oven and let the beef rest for 10 minutes on a cutting board to redistribute juices.
10. Slice the beef against the grain into 1-inch thick pieces for maximum tenderness.
11. Drizzle any remaining pan juices over the slices before serving. You’ll adore the melt-in-your-mouth texture and the sweet-tangy glaze that caramelizes beautifully. Try serving it over mashed potatoes or with a side of roasted vegetables for a complete meal that feels gourmet without the fuss.
Filet Mignon with Creamy Mushroom Sauce
Haven’t you been craving something fancy but easy? This filet mignon with creamy mushroom sauce is perfect for date night or treating yourself. It’s rich, comforting, and way simpler than it looks.
Ingredients
– 2 filet mignon steaks, 6 ounces each
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup beef broth
– 1 teaspoon fresh thyme leaves
– Salt and black pepper
Instructions
1. Pat the filet mignon steaks dry with paper towels and season both sides generously with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the steaks to the skillet and sear for 4 minutes on the first side without moving them to develop a golden-brown crust.
4. Flip the steaks and cook for another 3-4 minutes for medium-rare (internal temperature of 135°F) or until desired doneness.
5. Tip: Use an instant-read thermometer to check doneness accurately and avoid overcooking.
6. Transfer the steaks to a plate and let them rest for 5 minutes to allow juices to redistribute.
7. In the same skillet, melt the unsalted butter over medium heat.
8. Add the sliced cremini mushrooms and cook, stirring occasionally, for 5-7 minutes until they release their moisture and turn golden brown.
9. Tip: Don’t overcrowd the mushrooms to ensure they brown nicely instead of steaming.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
12. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly.
13. Tip: Simmer the sauce gently to prevent the cream from curdling.
14. Return the rested steaks to the skillet, spooning the creamy mushroom sauce over them to warm through for 1 minute.
15. A buttery, tender filet mignon pairs beautifully with the earthy, creamy mushroom sauce. Serve it over mashed potatoes or with a side of roasted asparagus for a complete meal that feels indulgent yet approachable.
Beef Tenderloin Wellington
Craving something fancy but totally doable? Beef Wellington is that showstopper dish that’ll wow your guests without stressing you out. It’s got tender beef, savory mushrooms, and flaky pastry all in one gorgeous package.
Ingredients
– 1 (2 lb) beef tenderloin
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 oz cremini mushrooms
– 2 shallots
– 2 cloves garlic
– 2 tbsp unsalted butter
– 1/4 cup dry white wine
– 2 tbsp Dijon mustard
– 6 slices prosciutto
– 1 sheet puff pastry
– 1 large egg
Instructions
1. Pat the beef tenderloin dry with paper towels.
2. Rub the beef with 1 tablespoon olive oil, then season with kosher salt and black pepper.
3. Heat a skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side.
4. Remove the beef from the skillet and let it cool completely.
5. Finely chop the cremini mushrooms, shallots, and garlic.
6. Heat the remaining 1 tablespoon olive oil and 2 tablespoons butter in the skillet over medium heat.
7. Add the chopped mushrooms, shallots, and garlic, cooking until softened and liquid evaporates, about 8 minutes.
8. Pour in 1/4 cup dry white wine and cook until absorbed, about 2 minutes.
9. Spread the mushroom mixture on a plate and chill in the refrigerator for 10 minutes.
10. Brush the cooled beef with 2 tablespoons Dijon mustard.
11. Lay 6 slices of prosciutto on plastic wrap, overlapping slightly.
12. Spread the chilled mushroom mixture over the prosciutto.
13. Place the mustard-coated beef in the center and wrap tightly with the prosciutto and mushroom layer.
14. Chill the wrapped beef in the refrigerator for 15 minutes.
15. Roll out 1 sheet of puff pastry on a floured surface to 1/8-inch thickness.
16. Place the chilled beef in the center of the pastry and wrap completely, sealing the edges.
17. Beat 1 large egg with 1 tablespoon water to make an egg wash.
18. Brush the pastry with the egg wash.
19. Score the top of the pastry with a knife in a decorative pattern.
20. Preheat the oven to 400°F.
21. Bake the Wellington on a parchment-lined baking sheet for 35-40 minutes, until the pastry is golden brown and the internal temperature reaches 125°F for medium-rare.
22. Let the Wellington rest for 10 minutes before slicing.
Buttery, flaky pastry gives way to perfectly pink beef and that rich mushroom duxelles. Serve it sliced thick with a simple green salad or roasted veggies for a meal that feels straight out of a fancy restaurant.
Slow-Roasted Beef Tenderloin with Horseradish Cream
Craving something special for dinner? This slow-roasted beef tenderloin is incredibly tender and packed with flavor. You’ll love how easy it is to make, especially with that zesty horseradish cream on top.
Ingredients
– 1 (3 lb) beef tenderloin
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 cup sour cream
– 2 tbsp prepared horseradish
– 1 tbsp fresh chives, chopped
– 1 tsp lemon juice
Instructions
1. Preheat your oven to 275°F.
2. Pat the beef tenderloin dry with paper towels to help the seasoning stick better.
3. Rub the tenderloin all over with olive oil.
4. Season the tenderloin evenly with kosher salt and black pepper.
5. Place the tenderloin on a rack set in a roasting pan.
6. Insert an oven-safe meat thermometer into the thickest part of the tenderloin.
7. Roast in the preheated oven until the internal temperature reaches 125°F for medium-rare, about 60-75 minutes.
8. While the beef roasts, make the horseradish cream by combining sour cream, prepared horseradish, minced garlic, chopped chives, and lemon juice in a small bowl.
9. Stir the horseradish cream until well blended, then refrigerate until ready to serve.
10. Remove the beef from the oven when it reaches 125°F and let it rest on a cutting board for 15 minutes to allow the juices to redistribute.
11. Slice the beef against the grain into 1-inch thick portions.
12. Serve the sliced beef with a dollop of horseradish cream on top.
Let this dish shine with its melt-in-your-mouth texture and the sharp kick from the horseradish cream. It’s perfect for slicing thin and serving on crusty bread or alongside roasted vegetables for a complete meal.
Pepper-Crusted Beef Tenderloin
Just imagine this: you’re hosting a dinner party, and you want to impress without stressing. Pepper-crusted beef tenderloin is your secret weapon—it’s elegant, flavorful, and surprisingly simple to pull off.
Ingredients
– 2 pounds beef tenderloin
– 2 tablespoons black peppercorns
– 1 tablespoon kosher salt
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
– 1/2 cup beef broth
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 425°F (218°C) to ensure it’s hot enough for a good sear.
2. Crush 2 tablespoons black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan for maximum flavor release.
3. Pat the 2 pounds beef tenderloin dry with paper towels to help the crust adhere better.
4. Rub the tenderloin all over with 1 tablespoon kosher salt and the crushed peppercorns, pressing gently to make them stick.
5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Sear the tenderloin on all sides until browned, about 3-4 minutes per side, for a flavorful crust.
7. Add 3 cloves minced garlic and 1 tablespoon chopped fresh rosemary to the skillet, stirring for 30 seconds until fragrant.
8. Pour in 1/2 cup beef broth to deglaze the pan, scraping up any browned bits with a wooden spoon for added depth.
9. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
10. Remove the skillet from the oven and transfer the tenderloin to a cutting board; let it rest for 10 minutes to allow juices to redistribute.
11. While resting, place the skillet back on the stove over low heat and whisk in 2 tablespoons unsalted butter until melted and slightly thickened for a simple pan sauce.
12. Slice the tenderloin against the grain into 1-inch thick pieces and serve drizzled with the pan sauce.
Zesty and robust, the pepper crust gives each bite a satisfying crunch that contrasts beautifully with the tender, juicy interior. For a creative twist, serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables to soak up that rich sauce.
Garlic Butter Beef Tenderloin Steak
Heads up, this garlic butter beef tenderloin steak is about to become your new favorite weeknight dinner. It’s juicy, flavorful, and surprisingly easy to pull off—perfect for when you want something fancy without the fuss. You’ll love how the garlic butter melts right into that tender steak.
Ingredients
– 2 beef tenderloin steaks
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
Instructions
1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steaks dry with paper towels to help achieve a better sear.
3. Season both sides of the steaks evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the steaks in the hot skillet and sear for 4 minutes without moving them to develop a golden-brown crust.
6. Flip the steaks and cook for another 4 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
7. Transfer the steaks to a plate and let them rest for 5 minutes to allow the juices to redistribute.
8. In the same skillet, reduce the heat to low and add 4 tbsp unsalted butter, 3 cloves minced garlic, and 1 tbsp chopped parsley.
9. Cook the garlic butter for 1-2 minutes, stirring constantly, until fragrant and slightly golden.
10. Pour the garlic butter sauce over the rested steaks just before serving.
Keep it simple and savor that melt-in-your-mouth tenderness with a rich, buttery garlic kick. It pairs wonderfully with roasted veggies or a crisp salad for a complete meal that feels indulgent yet effortless.
Beef Tenderloin with Blue Cheese Sauce
Heads up, beef lovers! You’re about to make the most impressive yet surprisingly simple dinner. This beef tenderloin with blue cheese sauce is restaurant-quality but totally doable at home.
Ingredients
– 1.5 lbs beef tenderloin roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 4 oz crumbled blue cheese
– 2 tbsp unsalted butter
– 1 tbsp fresh chives, chopped
Instructions
1. Preheat your oven to 425°F.
2. Pat the beef tenderloin completely dry with paper towels.
3. Rub the tenderloin evenly with olive oil.
4. Season all sides generously with kosher salt and black pepper.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the tenderloin for 2-3 minutes per side until deeply browned.
7. Insert an oven-safe meat thermometer into the thickest part of the meat.
8. Transfer the skillet to the preheated oven.
9. Roast for 15-20 minutes until the thermometer reads 135°F for medium-rare.
10. Remove the skillet from the oven using oven mitts.
11. Transfer the beef to a cutting board and let rest for 10 minutes.
12. While the beef rests, melt butter in a small saucepan over medium heat.
13. Add minced garlic and cook for 1 minute until fragrant.
14. Pour in heavy cream and bring to a gentle simmer.
15. Reduce heat to low and whisk in blue cheese until smooth.
16. Stir in chopped chives and remove from heat.
17. Slice the rested beef against the grain into 1-inch thick pieces.
18. Drizzle the blue cheese sauce over the sliced beef.
Perfectly tender beef meets that tangy, creamy sauce in every bite. Try serving it over mashed potatoes or with roasted asparagus for a complete meal that’ll wow everyone at the table.
Asian-Style Marinated Beef Tenderloin
Hey there, you’re about to make the most flavorful beef tenderloin ever. This Asian-inspired marinade is a game-changer for weeknight dinners or impressing guests.
Ingredients
– 1.5 lbs beef tenderloin
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp brown sugar
– 1/2 tsp red pepper flakes
– 2 tbsp vegetable oil
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, 1 tbsp brown sugar, and 1/2 tsp red pepper flakes until the sugar dissolves completely.
2. Place 1.5 lbs beef tenderloin in a large resealable plastic bag and pour the marinade over it, ensuring the beef is fully coated.
3. Seal the bag tightly, removing as much air as possible to help the marinade penetrate evenly.
4. Refrigerate the marinating beef for at least 2 hours or up to 4 hours for deeper flavor—avoid over-marinating to prevent the meat from becoming mushy.
5. Remove the beef from the refrigerator 30 minutes before cooking to allow it to come to room temperature for more even cooking.
6. Preheat your oven to 400°F and heat an oven-safe skillet over medium-high heat on the stovetop.
7. Add 2 tbsp vegetable oil to the hot skillet and carefully place the marinated beef tenderloin in the pan.
8. Sear the beef for 2-3 minutes per side until a golden-brown crust forms, using tongs to turn it gently.
9. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
10. Remove the beef from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute—this ensures a tender, juicy slice.
11. Slice the beef against the grain into 1/2-inch thick pieces for maximum tenderness.
You’ll love the tender, melt-in-your-mouth texture and the savory-sweet umami punch from the marinade. Try serving it over steamed jasmine rice with a sprinkle of green onions for a complete meal that’s sure to wow.
Beef Tenderloin with Port Wine Reduction
Perfect for a special dinner, this beef tenderloin with port wine reduction feels fancy but is totally doable. You’ll love how the rich sauce complements the tender meat, making it a showstopper without the stress. Let’s get cooking!
Ingredients
– 2 pounds beef tenderloin
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup port wine
– 1/2 cup beef broth
– 2 tablespoons unsalted butter
– 1 shallot, minced
Instructions
1. Preheat your oven to 425°F.
2. Pat the beef tenderloin dry with paper towels to ensure a good sear.
3. Rub the tenderloin with olive oil, then season evenly with salt and black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
5. Sear the tenderloin for 3 minutes per side until a golden-brown crust forms.
6. Transfer the skillet to the preheated oven and roast for 20 minutes for medium-rare, or until an internal thermometer reads 135°F.
7. Remove the beef from the skillet and let it rest on a cutting board for 10 minutes to retain juices.
8. While the beef rests, place the same skillet over medium heat and add the minced shallot, cooking for 2 minutes until softened.
9. Pour in the port wine, scraping up any browned bits from the pan for extra flavor.
10. Simmer the port wine for 5 minutes until reduced by half.
11. Add the beef broth and continue simmering for another 5 minutes until the sauce thickens slightly.
12. Remove the skillet from heat and whisk in the unsalted butter until the sauce is smooth and glossy.
13. Slice the rested beef tenderloin into 1-inch thick pieces.
14. Drizzle the port wine reduction over the sliced beef before serving.
Every bite melts in your mouth with buttery tenderness, balanced by the deep, sweet notes of the reduction. Try serving it over creamy mashed potatoes or with roasted vegetables for a complete meal that’s sure to impress.
Smoked Beef Tenderloin with BBQ Rub
Delicious doesn’t even begin to describe this smoked beef tenderloin. You’re about to make the most tender, flavorful cut of beef you’ve ever tasted, and it’s surprisingly simple to pull off with just a few key steps.
Ingredients
– 1 whole beef tenderloin (4-5 lbs)
– 2 tbsp olive oil
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
Instructions
1. Trim any silver skin and excess fat from the beef tenderloin using a sharp knife.
2. Pat the tenderloin completely dry with paper towels to ensure the rub adheres properly.
3. Brush the entire surface of the tenderloin with 2 tbsp olive oil.
4. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper.
5. Generously coat the tenderloin with the spice rub mixture, pressing it into the meat.
6. Let the seasoned tenderloin rest at room temperature for 30 minutes to allow the flavors to penetrate.
7. Preheat your smoker to 225°F using your favorite hardwood like hickory or oak.
8. Place the tenderloin directly on the smoker grate fat-side up for even rendering.
9. Smoke the tenderloin until the internal temperature reaches 125°F for medium-rare, about 60-90 minutes.
10. Remove the tenderloin from the smoker and let it rest on a cutting board for 10 minutes before slicing.
Heavenly slices of this smoked beef tenderloin melt in your mouth with a perfect balance of smoky sweetness from the rub and juicy tenderness. Serve it sliced thin on a platter with grilled vegetables, or make incredible sandwiches with crusty bread and horseradish sauce for a crowd-pleasing meal.
Beef Tenderloin Carpaccio
Unbelievably elegant yet surprisingly simple to make at home, beef tenderloin carpaccio is that perfect appetizer that always impresses. You’ll love how the delicate slices of beef melt in your mouth with every bite. It’s fancy enough for special occasions but easy enough for a weeknight treat.
Ingredients
– 1 pound beef tenderloin
– 2 tablespoons extra virgin olive oil
– 1 tablespoon lemon juice
– 1/4 cup arugula
– 1/4 cup shaved Parmesan cheese
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
– 1 tablespoon capers
Instructions
1. Place the beef tenderloin in the freezer for 45 minutes to firm up for easier slicing.
2. Remove the beef from the freezer and use a sharp knife to slice it into 1/8-inch thick pieces against the grain.
3. Arrange the beef slices in a single layer on a chilled serving plate, slightly overlapping them.
4. Drizzle 2 tablespoons of extra virgin olive oil evenly over the beef slices.
5. Squeeze 1 tablespoon of fresh lemon juice over the arranged beef.
6. Sprinkle 1/2 teaspoon of sea salt evenly across the carpaccio.
7. Grind 1/4 teaspoon of black pepper over the beef.
8. Scatter 1/4 cup of fresh arugula over the seasoned beef.
9. Arrange 1/4 cup of shaved Parmesan cheese on top of the arugula.
10. Garnish with 1 tablespoon of capers distributed across the plate.
11. Let the carpaccio rest at room temperature for 5 minutes before serving to allow the flavors to meld.
Buttery-soft beef practically dissolves on your tongue, while the peppery arugula and salty Parmesan create perfect contrast. The bright lemon and olive oil dressing ties everything together beautifully. Try serving it with crusty bread to soak up every last drop of the delicious juices.
Mediterranean Herb Grilled Beef Tenderloin
You know that feeling when you want something fancy but don’t want to spend hours in the kitchen? This grilled tenderloin delivers restaurant-quality flavor with minimal effort.
Ingredients
– 1.5 lbs beef tenderloin
– 3 tbsp olive oil
– 2 tbsp fresh rosemary
– 2 tbsp fresh thyme
– 4 cloves garlic
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lemon
Instructions
1. Pat the 1.5 lbs beef tenderloin completely dry with paper towels to ensure proper browning.
2. Mince 4 cloves garlic, 2 tbsp fresh rosemary, and 2 tbsp fresh thyme together until finely chopped.
3. Rub 3 tbsp olive oil evenly over all sides of the beef tenderloin.
4. Season the tenderloin with 1 tsp kosher salt and 1/2 tsp black pepper, pressing gently to adhere.
5. Press the herb-garlic mixture firmly onto all surfaces of the meat.
6. Let the tenderloin rest at room temperature for 30 minutes to ensure even cooking.
7. Preheat your grill to high heat, approximately 450°F, with one zone for direct heat and one for indirect.
8. Place the tenderloin on the direct heat side and sear for 2 minutes per side to develop a crust.
9. Move the tenderloin to the indirect heat side and close the grill lid.
10. Cook for 15-20 minutes, flipping once halfway through, until internal temperature reaches 135°F for medium-rare.
11. Remove the tenderloin from the grill and let it rest on a cutting board for 10 minutes to redistribute juices.
12. Squeeze the juice of 1 lemon over the rested meat before slicing.
13. Slice against the grain into 1-inch thick portions.
Zesty and aromatic, this tenderloin boasts a perfectly seared crust giving way to buttery-soft interior. The rosemary and thyme create an earthy fragrance that pairs beautifully with the bright lemon finish. Try serving slices over a bed of arugula with shaved parmesan for a complete meal that feels effortlessly elegant.
Conclusion
Kick your cooking up a notch with these incredible beef tenderloin recipes! From elegant dinners to cozy family meals, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious dishes too!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
