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Beef Tenderloin
Why Make This Recipe
Beef tenderloin is one of the most tender cuts of beef, making it perfect for special occasions or when you just want to enjoy a delicious meal. Cooking this dish at home gives you control over the flavors and allows you to create a memorable dining experience without the need to go out. With its rich taste and juicy texture, beef tenderloin is sure to impress family and friends alike.
How to Make Beef Tenderloin
Ingredients:
- 1 beef tenderloin (about 2 to 3 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- Fresh rosemary, chopped
- Fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 1/2 cup red wine
Directions:
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides until browned, about 3-4 minutes per side.
- In a small bowl, mix minced garlic, chopped rosemary, thyme, and Dijon mustard. Rub this mixture all over the beef.
- Transfer the seared tenderloin to a roasting pan.
- Pour beef broth and red wine into the bottom of the pan.
- Roast in the preheated oven for about 25-35 minutes, or until the internal temperature reaches 135-140°F (medium-rare).
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- Serve with the pan juices drizzled on top.
How to Serve Beef Tenderloin
Beef tenderloin is best served sliced into thick pieces. You can place the slices on a platter and drizzle the delicious pan juices over them. Pair it with sides like roasted vegetables, mashed potatoes, or a fresh salad to complete your meal. A good red wine would also complement this dish beautifully.
How to Store Beef Tenderloin
If you have leftovers, store them in an airtight container in the refrigerator. Beef tenderloin can last for up to three days when properly stored. To reheat, consider using a gentle method like warming in the oven to keep it tender and juicy.
Tips to Make Beef Tenderloin
- Use a meat thermometer to check the internal temperature for perfect doneness.
- Letting the meat rest after cooking helps retain its juices, making each slice tender and flavorful.
- Feel free to experiment with different herbs and spices for unique flavors.
Variation
You can try marinating the tenderloin in a mixture of soy sauce, garlic, and ginger for an Asian-inspired twist. Additionally, using different types of wine can alter the flavor profile of your dish.
FAQs
Can I use a different cut of beef?
Yes, other cuts like ribeye or sirloin can work, but they may not be as tender as beef tenderloin.
What if I don’t have fresh herbs?
Dried herbs can be used instead, but reduce the quantity since dried herbs are more concentrated in flavor.
Can I make this dish ahead of time?
Yes, you can prepare the tenderloin ahead and sear it. Then, just roast it when you are ready to serve.
Beef Tenderloin
A succulent and tender beef tenderloin recipe, perfect for special occasions, boasting rich flavors and a juicy texture.
Ingredients
Main Ingredients
- 1 piece beef tenderloin (about 2 to 3 pounds) Choose a high-quality cut for better flavor.
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 1/2 cup red wine
Herbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides until browned, about 3-4 minutes per side.
- In a small bowl, mix minced garlic, chopped rosemary, thyme, and Dijon mustard. Rub this mixture all over the beef.
- Transfer the seared tenderloin to a roasting pan.
- Pour beef broth and red wine into the bottom of the pan.
Cooking
- Roast in the preheated oven for about 25-35 minutes, or until the internal temperature reaches 135-140°F (medium-rare).
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- Serve with the pan juices drizzled on top.
Notes
Use a meat thermometer to check the internal temperature for perfect doneness. Letting the meat rest after cooking helps retain its juices, making each slice tender and flavorful. Feel free to experiment with different herbs and spices for unique flavors.
