After enjoying a beautiful beef tenderloin dinner, you’re likely left with delicious leftovers—but what to do with them? Don’t let that premium cut go to waste! From quick weeknight dinners to impressive comfort meals, we’ve gathered 22 creative and mouthwatering ways to transform your leftover tenderloin into something new and exciting. Keep reading to discover recipes that will make you look forward to leftovers!
Beef Tenderloin and Mushroom Stroganoff
On brisk evenings, this creamy stroganoff delivers comfort without fuss. Tender beef and earthy mushrooms create a rich, satisfying meal. Ready in under an hour, it’s perfect for weeknights or impressing guests.
Ingredients
– Beef tenderloin – 1 lb
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Beef broth – 1 cup
– Sour cream – ½ cup
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
Instructions
1. Cut beef tenderloin into ½-inch strips against the grain for tenderness.
2. Season beef with salt, black pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear beef in a single layer for 2 minutes per side until browned; remove and set aside.
5. Add diced onion to the skillet; cook for 3 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add sliced mushrooms and cook for 5 minutes until they release moisture and brown.
8. Pour in beef broth, scraping the bottom to deglaze the pan for extra flavor.
9. Return beef to the skillet; simmer for 10 minutes over medium heat.
10. Meanwhile, cook egg noodles in boiling salted water for 8 minutes until al dente; drain.
11. Reduce heat to low; stir in sour cream until fully incorporated and heated through.
12. Serve immediately over cooked noodles.
The sauce is luxuriously creamy with a deep umami flavor from the mushrooms and broth. For a twist, top with fresh parsley or serve alongside a crisp green salad to balance the richness.
Tenderloin Beef Tacos with Avocado Salsa
You’ve been craving tacos that actually satisfy. Tenderloin beef tacos with avocado salsa deliver restaurant-quality flavor without the fuss. Let’s make them.
Ingredients
– Beef tenderloin – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Corn tortillas – 8
– Avocado – 1
– Lime juice – 2 tbsp
– Red onion – ¼ cup, diced
– Cilantro – 2 tbsp, chopped
Instructions
1. Pat the beef tenderloin dry with paper towels.
2. Rub the tenderloin with 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
3. Heat a skillet over high heat until smoking hot.
4. Sear the tenderloin for 2 minutes per side to form a crust.
5. Reduce heat to medium and cook for 4 more minutes per side for medium-rare (internal temperature 135°F).
6. Remove the beef from the skillet and let it rest for 5 minutes.
7. While the beef rests, warm the tortillas in a dry skillet for 30 seconds per side.
8. Dice the avocado and place it in a bowl.
9. Add 2 tbsp lime juice, ¼ cup diced red onion, and 2 tbsp chopped cilantro to the bowl.
10. Gently mash the mixture with a fork until slightly chunky.
11. Thinly slice the rested beef against the grain.
12. Assemble tacos by placing beef slices on warmed tortillas and topping with avocado salsa.
A perfect balance of tender, juicy beef and creamy, tangy salsa makes every bite irresistible. Serve immediately with extra lime wedges for squeezing over the top.
Leftover Beef Tenderloin Stir Fry
Breathe new life into that leftover beef tenderloin with this quick stir fry. Transform yesterday’s luxury into tonight’s effortless dinner in under 15 minutes.
Ingredients
Beef tenderloin – 2 cups, sliced
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Garlic – 2 cloves, minced
Bell pepper – 1, sliced
Green onions – 3, chopped
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add sliced beef tenderloin and cook for 2 minutes without stirring to develop a sear.
3. Flip beef pieces and cook for another 1 minute until lightly browned.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Add sliced bell pepper and cook for 2 minutes until slightly softened.
6. Pour in soy sauce and stir to coat all ingredients evenly.
7. Cook for 1 minute while stirring constantly to prevent burning.
8. Remove from heat and stir in chopped green onions.
9. Serve immediately while hot.
Glistening with savory soy sauce and packed with tender beef, this stir fry delivers restaurant-quality results with minimal effort. The bell peppers add crisp texture while the green onions provide fresh contrast. Try serving over steamed rice or stuffing into warm tortillas for a quick fusion twist.
Beef Tenderloin Sandwich with Horseradish Sauce
Kick off your lunch with this hearty beef tenderloin sandwich. Perfectly seared beef meets zesty horseradish sauce for a satisfying meal. Ready in under 30 minutes.
Ingredients
– Beef tenderloin – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Mayonnaise – ½ cup
– Prepared horseradish – 2 tbsp
– Lemon juice – 1 tbsp
– Sandwich buns – 4
Instructions
1. Pat the beef tenderloin dry with paper towels to ensure a good sear.
2. Season the beef evenly with salt and black pepper on all sides.
3. Heat olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the beef for 4 minutes per side until a brown crust forms.
5. Reduce heat to medium and cook for another 6 minutes, turning once, until internal temperature reaches 135°F for medium-rare.
6. Transfer the beef to a cutting board and let it rest for 5 minutes to retain juices.
7. While the beef rests, whisk together mayonnaise, horseradish, and lemon juice in a small bowl.
8. Slice the beef thinly against the grain for tenderness.
9. Toast the sandwich buns in the same skillet for 1-2 minutes until lightly golden.
10. Spread horseradish sauce on the bottom halves of the buns.
11. Layer the sliced beef evenly over the sauce.
12. Top with the other bun halves.
Serve immediately while warm for the best experience. The sandwich boasts a tender, juicy texture with a spicy kick from the horseradish. Try pairing it with crispy fries or a fresh side salad.
Creamy Beef Tenderloin Pasta
Ready for a rich, comforting meal that comes together fast. Creamy beef tenderloin pasta delivers restaurant-quality flavor with minimal effort. Perfect for weeknights or impressing guests.
Ingredients
Beef tenderloin – 1 lb
Heavy cream – 1 cup
Penne pasta – 8 oz
Garlic – 3 cloves
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add penne pasta and cook for 9 minutes until al dente.
3. Drain pasta and set aside, reserving ¼ cup pasta water.
4. Slice beef tenderloin into ½-inch thick strips against the grain.
5. Season beef strips with ½ tsp salt and ¼ tsp black pepper.
6. Heat a large skillet over medium-high heat for 2 minutes.
7. Add butter and swirl to coat the pan.
8. Sear beef strips for 90 seconds per side until browned.
9. Remove beef from skillet and set aside on a plate.
10. Mince garlic cloves finely.
11. Reduce skillet heat to medium and add minced garlic.
12. Sauté garlic for 45 seconds until fragrant but not browned.
13. Pour heavy cream into the skillet and bring to a simmer.
14. Simmer cream for 3 minutes until slightly thickened.
15. Return cooked beef and any juices to the skillet.
16. Add drained pasta and toss to combine.
17. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
18. Season with remaining ½ tsp salt and ¼ tsp black pepper.
19. Cook for 1 more minute until everything is heated through.
Luxuriously creamy sauce clings to every bite of tender beef and pasta. The seared beef adds deep flavor that contrasts beautifully with the rich cream base. Try topping with fresh parsley or serving alongside garlic bread for extra indulgence.
Thai Beef Tenderloin Salad
Perfectly seared beef meets crisp greens in this vibrant Thai salad. Packed with bold flavors and fresh herbs, it’s a satisfying meal that comes together fast. Skip the takeout and make this instead.
Ingredients
– Beef tenderloin – 1 lb
– Fish sauce – 2 tbsp
– Lime juice – 2 tbsp
– Brown sugar – 1 tbsp
– Red chili – 1, minced
– Garlic – 2 cloves, minced
– Romaine lettuce – 4 cups, chopped
– Mint leaves – ¼ cup
– Cilantro – ¼ cup
– Red onion – ½, thinly sliced
– Vegetable oil – 1 tbsp
Instructions
1. Pat the beef tenderloin dry with paper towels to ensure a good sear.
2. Heat vegetable oil in a skillet over high heat until shimmering, about 1 minute.
3. Sear the beef for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer the beef to a cutting board and let it rest for 5 minutes to retain juices.
5. While the beef rests, whisk together fish sauce, lime juice, brown sugar, minced red chili, and minced garlic in a small bowl.
6. Thinly slice the beef against the grain for tenderness.
7. In a large bowl, combine chopped romaine lettuce, mint leaves, cilantro, and thinly sliced red onion.
8. Pour the dressing over the salad and toss to coat evenly.
9. Arrange the sliced beef on top of the salad.
Outstanding texture contrasts the tender beef with crisp lettuce and herbs. The dressing delivers a punch of salty, sweet, and spicy notes. Serve immediately with extra lime wedges for squeezing over.
Beef Tenderloin and Vegetable Frittata
Grab your skillet—this beef tenderloin and vegetable frittata comes together fast for a protein-packed meal. Great for brunch or dinner, it’s hearty and versatile. Prep your ingredients first for seamless cooking.
Ingredients
– Beef tenderloin – 8 oz
– Eggs – 6
– Milk – ¼ cup
– Olive oil – 1 tbsp
– Onion – ½ cup, diced
– Bell pepper – ½ cup, diced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Dice 8 oz beef tenderloin into ½-inch cubes.
3. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium-high heat for 2 minutes.
4. Add beef cubes and cook for 4 minutes, stirring once, until browned on all sides.
5. Remove beef from skillet and set aside on a plate.
6. Add ½ cup diced onion and ½ cup diced bell pepper to the same skillet.
7. Sauté vegetables for 5 minutes until softened, stirring occasionally.
8. In a medium bowl, whisk together 6 eggs, ¼ cup milk, ½ tsp salt, and ¼ tsp black pepper until fully combined.
9. Return cooked beef to the skillet with vegetables.
10. Pour egg mixture evenly over the beef and vegetables in the skillet.
11. Cook on stovetop over medium heat for 3 minutes without stirring until edges set.
12. Transfer skillet to preheated oven and bake for 12-15 minutes until center is firm and top is golden.
13. Remove from oven and let rest for 2 minutes before slicing.
Perfect for slicing into wedges, this frittata boasts a fluffy texture with tender beef bites. Serve warm with a side salad for a balanced meal, or enjoy leftovers cold—it’s just as tasty.
Leftover Beef Tenderloin Shepherd’s Pie
Waste not, want not. Transform leftover beef tenderloin into a comforting shepherd’s pie. This hearty dish comes together quickly for a satisfying meal.
Ingredients
– Leftover beef tenderloin – 2 cups, diced
– Potatoes – 4 medium, peeled and quartered
– Butter – 4 tbsp
– Milk – ½ cup
– Frozen peas and carrots – 1 cup
– Beef broth – 1 cup
– Flour – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 375°F.
2. Boil potatoes in salted water for 15 minutes until fork-tender.
3. Drain potatoes thoroughly to avoid watery mash.
4. Mash potatoes with 3 tbsp butter and milk until smooth.
5. Season mashed potatoes with ½ tsp salt and ¼ tsp pepper.
6. Heat remaining 1 tbsp butter in an oven-safe skillet over medium heat.
7. Add diced beef tenderloin and cook for 2 minutes to warm through.
8. Sprinkle flour over beef and stir for 1 minute to cook out raw taste.
9. Gradually pour in beef broth while stirring constantly.
10. Bring mixture to a simmer and cook for 3 minutes until thickened.
11. Stir in frozen peas and carrots and remaining ½ tsp salt and ¼ tsp pepper.
12. Spread beef mixture evenly in the skillet.
13. Top with mashed potatoes, spreading to cover completely.
14. Create decorative peaks with a fork to maximize crispy surface area.
15. Bake for 25 minutes until filling is bubbly and topping is golden brown.
16. Let rest for 5 minutes before serving to allow settling.
Effortlessly elegant, this pie delivers tender beef in rich gravy beneath a creamy, golden potato crust. The peas and carrots add sweet contrast and color. Serve with a crisp green salad to cut through the richness.
Beef Tenderloin and Blue Cheese Quesadillas
Unbelievably simple yet sophisticated, these quesadillas transform basic ingredients into restaurant-quality fare. Perfect for quick dinners or impressive appetizers, they deliver bold flavor with minimal effort.
Ingredients
– Flour tortillas – 4 large
– Beef tenderloin – 8 oz
– Blue cheese – ½ cup crumbled
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Season beef tenderloin with salt and black pepper on all sides.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat (375°F).
3. Sear beef for 3 minutes per side until a golden-brown crust forms.
4. Remove beef from skillet and let rest for 5 minutes before slicing thinly against the grain.
5. Wipe skillet clean and heat remaining 1 tbsp olive oil over medium heat.
6. Place one flour tortilla in the skillet.
7. Sprinkle half the blue cheese evenly over the tortilla.
8. Arrange half the sliced beef over the cheese.
9. Top with another tortilla and press down gently.
10. Cook for 2-3 minutes until bottom tortilla is golden brown and crispy.
11. Flip carefully using a spatula and cook for another 2-3 minutes until second side is golden.
12. Remove from skillet and repeat process with remaining ingredients.
13. Cut each quesadilla into 4 wedges using a sharp knife.
Rich, creamy blue cheese melts into the juicy beef, creating a luxurious filling contrast with the crisp tortilla. Serve immediately with a side of tangy salsa or cool sour cream to balance the bold flavors.
Caramelized Onion and Beef Tenderloin Pizza
Outrageously savory and deeply satisfying, this pizza combines sweet caramelized onions with tender beef. Perfect for a gourmet weeknight dinner or entertaining guests. Every bite delivers complex flavors with minimal effort.
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Yellow onions – 2 large
– Beef tenderloin – 8 oz
– Mozzarella cheese – 2 cups shredded
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 475°F with pizza stone inside for 30 minutes.
2. Slice onions thinly to ensure even caramelization.
3. Heat 1 tbsp olive oil in skillet over medium-low heat.
4. Add onions and cook for 25 minutes, stirring every 5 minutes until golden brown.
5. Season onions with ½ tsp salt and ¼ tsp pepper, then remove from skillet.
6. Cut beef tenderloin into ¼-inch thick strips against the grain for tenderness.
7. Pat beef dry with paper towels to promote browning.
8. Heat remaining 1 tbsp olive oil in skillet over high heat.
9. Sear beef for 1 minute per side until browned but medium-rare inside.
10. Season beef with remaining ½ tsp salt and ¼ tsp pepper.
11. Roll out pizza dough on floured surface to 12-inch circle.
12. Transfer dough to preheated pizza stone using parchment paper.
13. Spread caramelized onions evenly over dough, leaving ½-inch border.
14. Arrange beef strips over onions.
15. Top with shredded mozzarella cheese.
16. Bake for 12-15 minutes until crust is golden and cheese bubbles.
17. Let rest for 3 minutes before slicing to set the toppings.
The crust stays crisp under the weight of toppings while the beef remains juicy. Serve with arugula salad to cut through the richness, or drizzle with balsamic reduction for extra depth.
Leftover Beef Tenderloin Fried Rice
Transform last night’s beef tenderloin into a quick, satisfying meal. This fried rice comes together fast and makes the most of premium leftovers. Tender beef pairs perfectly with fluffy rice and crisp veggies.
Ingredients
Leftover beef tenderloin – 1 cup, chopped
Cooked white rice – 2 cups
Vegetable oil – 2 tbsp
Eggs – 2
Soy sauce – 2 tbsp
Frozen peas – ½ cup
Green onions – 2, sliced
Instructions
1. Heat a large skillet or wok over medium-high heat for 2 minutes.
2. Add 1 tbsp vegetable oil and swirl to coat the pan.
3. Pour in beaten eggs and scramble for 1 minute until just set.
4. Remove eggs from skillet and set aside.
5. Add remaining 1 tbsp oil to the same skillet.
6. Toss in chopped beef tenderloin and cook for 1 minute to warm through.
7. Add cooked rice, breaking up any clumps with a spatula.
8. Stir-fry rice and beef for 3 minutes until grains are separate and slightly crispy.
9. Pour in soy sauce and mix thoroughly to coat all ingredients.
10. Add frozen peas and cook for 2 minutes until heated through.
11. Return scrambled eggs to the skillet.
12. Add sliced green onions and toss everything together for 1 minute.
13. Remove from heat and serve immediately.
Juicy beef bits contrast with the slightly crisp rice, while soy sauce adds depth. Top with extra green onions or serve with a fried egg for extra richness.
Creamy Beef Tenderloin and Broccoli Casserole
Only the most comforting dishes combine tender beef and crisp broccoli in a creamy sauce. This casserole delivers rich flavor with minimal effort. Perfect for busy weeknights or cozy dinners.
Ingredients
Beef tenderloin – 1 lb
Broccoli florets – 2 cups
Heavy cream – 1 cup
Cheddar cheese – 1 cup
Flour – 2 tbsp
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 375°F.
2. Cut beef tenderloin into 1-inch cubes.
3. Steam broccoli florets for 3 minutes until bright green but still firm.
4. Melt butter in a skillet over medium heat.
5. Toss beef cubes in flour, shaking off excess.
6. Sear beef in skillet for 2 minutes per side until browned.
7. Tip: Don’t overcrowd the skillet to ensure proper browning.
8. Transfer beef to a greased 9×13 inch baking dish.
9. Arrange steamed broccoli over the beef.
10. Pour heavy cream evenly over the ingredients.
11. Sprinkle cheddar cheese on top.
12. Season with salt and black pepper.
13. Tip: For extra flavor, add a pinch of garlic powder to the cream.
14. Bake uncovered for 25 minutes until cheese is golden and bubbly.
15. Tip: Let the casserole rest for 5 minutes before serving for easier slicing.
16. Just out of the oven, it boasts a creamy interior with a crispy cheese crust. The beef stays juicy while the broccoli adds a fresh crunch. Serve over egg noodles or with crusty bread to soak up the sauce.
Beef Tenderloin Spring Rolls with Peanut Dipping Sauce
Ditch the ordinary with these crispy, savory rolls. They combine tender beef with fresh crunch in every bite. Perfect for appetizers or light meals.
Ingredients
– Beef tenderloin – 8 oz
– Rice paper wrappers – 8 sheets
– Carrot – 1, shredded
– Cucumber – 1, julienned
– Mint leaves – ¼ cup
– Cilantro – ¼ cup
– Peanut butter – ¼ cup
– Soy sauce – 2 tbsp
– Lime juice – 1 tbsp
– Honey – 1 tbsp
– Garlic – 1 clove, minced
– Water – 2 tbsp
– Vegetable oil – 2 tbsp
Instructions
1. Slice beef tenderloin into thin strips, ¼ inch thick.
2. Heat vegetable oil in a skillet over medium-high heat until shimmering, about 350°F.
3. Sear beef strips for 2 minutes per side until browned but still pink inside for tenderness.
4. Remove beef from skillet and let cool to room temperature.
5. Fill a large bowl with warm water, around 100°F, for softening rice paper.
6. Dip one rice paper wrapper into water for 5 seconds until pliable but not soggy.
7. Lay wrapper flat on a clean surface.
8. Place 2-3 beef strips, 1 tbsp shredded carrot, 1 tbsp julienned cucumber, 5 mint leaves, and 5 cilantro leaves in the center.
9. Fold bottom edge over filling, then fold in sides, and roll tightly to seal. Tip: Roll firmly to prevent tearing during frying.
10. Repeat steps 6-9 for remaining wrappers and ingredients.
11. Heat vegetable oil in a deep skillet to 375°F for frying.
12. Fry spring rolls in batches for 3-4 minutes until golden brown and crispy. Tip: Avoid overcrowding to maintain oil temperature.
13. Remove with a slotted spoon and drain on paper towels.
14. In a small bowl, whisk peanut butter, soy sauce, lime juice, honey, minced garlic, and water until smooth for the dipping sauce. Tip: Adjust consistency with more water if too thick.
15. Serve spring rolls immediately with peanut dipping sauce.
Zesty and satisfying, these rolls offer a crisp exterior with a juicy, flavorful filling. The peanut sauce adds a creamy, tangy contrast that elevates each bite. Try serving them as a party appetizer or alongside a fresh salad for a complete meal.
Leftover Beef Tenderloin and Potato Hash
Zesty leftover beef tenderloin transforms into a hearty breakfast hash. This recipe maximizes flavor with minimal ingredients. Perfect for using up holiday leftovers or Sunday roast remains.
Ingredients
– Leftover beef tenderloin – 2 cups, cubed
– Potatoes – 2 cups, diced
– Onion – ½ cup, diced
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Eggs – 4
Instructions
1. Heat olive oil in a large skillet over medium-high heat (375°F).
2. Add diced potatoes and cook for 8 minutes, stirring occasionally until edges begin to brown.
3. Add diced onion and cook for 4 minutes until translucent.
4. Push potato-onion mixture to one side of the skillet.
5. Add cubed beef tenderloin to the empty side and sear for 2 minutes per side.
6. Combine all ingredients in the skillet and season with salt and pepper.
7. Create 4 wells in the hash mixture using the back of a spoon.
8. Crack 1 egg into each well and cover the skillet.
9. Cook for 5 minutes until egg whites are set but yolks remain runny.
10. Remove from heat and let rest for 2 minutes before serving.
Pro tip: For extra crispy potatoes, parboil them for 5 minutes before dicing and frying.
Perfectly cooked eggs should have firm whites and liquid yolks that create a rich sauce when broken.
Use a cast iron skillet for superior browning and even heat distribution.
Prepare this hash immediately after taking the skillet off the heat. The crispy potatoes contrast beautifully with the tender beef and creamy egg yolks. Serve directly from the skillet with hot sauce or fresh herbs for added brightness.
Beef Tenderloin Pho Soup
Just when you need a comforting bowl, this beef tenderloin pho delivers. It’s quick, flavorful, and perfect for weeknights. Skip the long simmer—this version is ready fast.
Ingredients
Beef tenderloin – 8 oz
Rice noodles – 4 oz
Beef broth – 4 cups
Fish sauce – 2 tbsp
Star anise – 2 pods
Ginger – 1 inch piece
Onion – ½
Lime – 1
Bean sprouts – ½ cup
Basil – ¼ cup
Jalapeño – 1
Instructions
1. Slice beef tenderloin into thin strips, ¼-inch thick, against the grain for tenderness.
2. Bring beef broth to a boil in a pot over high heat, then reduce to a simmer.
3. Add star anise, sliced ginger, and halved onion to the broth; simmer for 10 minutes to infuse flavors.
4. Remove and discard the star anise, ginger, and onion from the broth using a slotted spoon.
5. Stir in fish sauce and simmer for 2 more minutes.
6. Cook rice noodles according to package directions, drain, and divide into bowls.
7. Place raw beef slices on top of the noodles in each bowl.
8. Ladle the hot broth over the beef to cook it slightly, about 1 minute.
9. Top with bean sprouts, basil leaves, sliced jalapeño, and a squeeze of lime juice.
10. Serve immediately, stirring gently to combine. Soft noodles and tender beef create a rich, aromatic broth. For a twist, add a fried egg on top or serve with extra herbs on the side.
Beef Tenderloin Wrap with Pesto and Greens
Perfectly seared beef tenderloin gets wrapped in a tortilla with vibrant pesto and crisp greens. This handheld meal comes together in minutes but delivers restaurant-quality flavor. Prep your ingredients first for a smooth assembly process.
Ingredients
Beef tenderloin – 8 oz
Flour tortilla – 1 large
Basil pesto – 2 tbsp
Mixed greens – ½ cup
Olive oil – 1 tbsp
Salt – ¼ tsp
Black pepper – ⅛ tsp
Instructions
1. Pat the beef tenderloin dry with paper towels to ensure a proper sear.
2. Season all sides of the beef with salt and black pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the beef for 3 minutes per side until a golden-brown crust forms.
5. Reduce heat to medium and cook for another 4 minutes until internal temperature reaches 135°F for medium-rare.
6. Transfer beef to a cutting board and let rest for 5 minutes to redistribute juices.
7. Warm the flour tortilla in the same skillet for 20 seconds per side until pliable.
8. Spread basil pesto evenly over the center of the tortilla, leaving a 1-inch border.
9. Slice the rested beef against the grain into ¼-inch thick strips.
10. Arrange beef slices over the pesto, then top with mixed greens.
11. Fold the bottom edge of the tortilla over the filling, then roll tightly from one side.
12. Slice the wrap diagonally in half for easier handling.
Zesty pesto cuts through the rich beef, while greens add a refreshing crunch. Serve immediately with a side of pickled vegetables for contrast, or pack it whole for a mess-free lunch on the go.
Spicy Beef Tenderloin Tostadas
Mouthwatering spicy beef tenderloin transforms simple tostadas into a flavor explosion. Perfect for quick dinners or entertaining guests. This recipe delivers maximum impact with minimal effort.
Ingredients
– Beef tenderloin – 1 lb
– Corn tortillas – 8
– Vegetable oil – ¼ cup
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lime – 1
– Cilantro – ¼ cup
– Red onion – ½
– Avocado – 1
Instructions
1. Preheat oven to 375°F.
2. Cut beef tenderloin into ½-inch cubes.
3. Combine chili powder, cumin, salt, and black pepper in a bowl.
4. Toss beef cubes in spice mixture until evenly coated.
5. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
6. Cook beef for 3 minutes per side until browned but still pink inside.
7. Remove beef from skillet and let rest for 5 minutes.
8. Brush tortillas lightly with remaining vegetable oil.
9. Bake tortillas for 8-10 minutes until crisp and golden.
10. Dice red onion into ¼-inch pieces.
11. Chop cilantro finely.
12. Slice avocado into thin wedges.
13. Cut lime into quarters.
14. Arrange crispy tortillas on serving plates.
15. Top with spicy beef cubes.
16. Garnish with red onion, cilantro, and avocado.
17. Squeeze lime juice over each tostada.
Perfectly crisp tortillas provide the base for tender, spicy beef. The fresh toppings add brightness and crunch. Serve immediately with extra lime wedges for squeezing.
Beef Tenderloin and Bean Chili
Satisfying and hearty, this beef tenderloin chili combines premium meat with simple beans. It’s a one-pot wonder that delivers deep flavor with minimal effort. Perfect for chilly evenings or game day gatherings.
Ingredients
– Beef tenderloin – 1 lb
– Olive oil – 2 tbsp
– Onion – 1 cup, diced
– Garlic – 3 cloves, minced
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Crushed tomatoes – 1 (28 oz) can
– Kidney beans – 1 (15 oz) can, drained
– Beef broth – 2 cups
– Salt – 1 tsp
Instructions
1. Cut beef tenderloin into 1-inch cubes.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add beef cubes and sear for 2 minutes per side until browned. (Tip: Don’t overcrowd the pan to ensure proper browning.)
4. Remove beef and set aside.
5. Add diced onion to the same pot and cook for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in chili powder and cumin, toasting for 30 seconds.
8. Pour in crushed tomatoes, scraping the bottom to release browned bits.
9. Add drained kidney beans and beef broth.
10. Return seared beef to the pot.
11. Bring to a boil, then reduce heat to low.
12. Simmer uncovered for 45 minutes, stirring occasionally. (Tip: Simmering uncovered helps thicken the chili naturally.)
13. Stir in salt during the last 5 minutes of cooking.
14. Remove from heat and let rest for 10 minutes before serving. (Tip: Resting allows flavors to meld and meat to reabsorb juices.)
Hearty chunks of tenderloin remain juicy against the thick, bean-studded base. The spice blend creates warmth without overwhelming heat. Serve over cornbread or topped with sharp cheddar for contrasting textures.
Conclusion
Leftover beef tenderloin is a culinary treasure, and these 22 recipes help you transform it into delicious new meals. We hope you enjoy trying these ideas—share your favorites in the comments and pin this article on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
