Beef Tenderloin Recipe

Beef Tenderloin Recipe
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Don’t be put off by its beauty (or size!) evermore. The beef tenderloin recipe is really easy to cook and will melt in your mouth in no time! I realize that this cut of meat might be costly, but trust me when I say that it will easily feed a party for a fraction of the cost the same audience would pay at a cafe. Yes, you’ll make it taste as delicious as any restaurant version!

Because flesh shines by itself and, the beef tenderloin recipe doesn’t take much in the way of cooking or spicing. Add lightly with salt and pepper, then sit and relax! However, because horseradish and steak are a mix long happy, I like to serve it with a delicious horseradish yogurt sauce.

More Christmas recipes Check here: CRANBERRY BRIE BITES

Beef Tenderloin Recipe

Beef Tenderloin Recipe

Meah
The large portion of beef – before it is cut into steak – is known as beef tenderloin. The steak is called as "filet mignon" once they've been sliced into steaks. The tenderloin of beef is found in the cow's loin and is called the most tender cut of meat – as well as one of the most costly!
4 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 5 mins
Additional 1 hr
Total Time 2 hrs 20 mins
Course Dinner
Cuisine American
Servings 6
Calories 732 kcal

Ingredients
  

FOR BEEF

  • 3 pound beef tenderloin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 3 tbsp butter unsalted, melted
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 4 cloves garlic minced
  • 3 springs thyme

For Yogurt Sauce

  • ½ cup Greek yogurt
  • ¼ cup sour cream
  • 2 tbsp lemon juice
  • 2 tsp horseradish
  • ¼ tsp Kosher salt

Instructions
 

  • Mix the oil, vinegar, mustard, thyme, rosemary sprigs, bay leaf, crushed garlic, and honey in a large mixing bowl. Add the meat to the bowl, cover with plastic wrap, and marinate for 1 hour or up to 1 day in the refrigerator. Optional: Before baking, bring the tenderloin to room temperature.
  • Preheat the oven to 450° Fahrenheit (232° c). Wrap aluminum foil over a cookie sheet and place a sheet pan inside. Using paper towels, blot the tenderloin dry after removing it from the marinade. Place on the rack after coating with salt, pepper, rosemary, and chopped garlic.
  • Roast for 20 minutes for rare, or until done to your taste. Wait for a 5- to 10-minute rest period before slicing.
  • Meanwhile, prep the sauce: Mix the yogurt, sour cream, horseradish, and lemon juice in a medium mixing bowl and season with salt.
  • The tenderloin should be sliced and served with a sauce on the side.

Notes

The only way to ensure a properly cooked beef tenderloin is exactly how you like it is to use a thermometer. 120 degrees to 125 degrees: uncommon; 130 degrees to 135 degrees: medium-rare; 140 degrees to 145 degrees: medium; 150 degrees: well done
When kept properly in an airtight container, beef tenderloin will last 3–4 days in the refrigerator.
I recommend freezing it and carefully storing it to increase its lifespan. It will last up to 3 months in the freezer. Freeze overnight in the refrigerator before warming in the oven.


Nutrition Value:
Calories: 732kcal | Carbohydrates: 3g | Protein: 43g | Fat: 60g | Saturated Fat: 25g | Fiber: 1g | Sugar: 2g| Cholesterol: 180mg | Sodium: 628mg | Potassium: 740mg | Vitamin C: 4mg | Calcium: 52mg | Iron: 6mg | Vitamin A: 258IU


The nutritional information is for a single serving and is simply a close estimate. The nutritional information for any recipe on this site is not guaranteed to be accurate.
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