beef tenderloin recipe

This beef tenderloin recipe is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook time. Here's how to cook beef tenderloin roast in the oven like a pro.

Beef Tenderloin

c. extra-virgin olive oil

tbsp. balsamic vinegar

mustard

thyme

rosemary

bay leaf

garlic,

tbsp. honey

(2-lb.) beef tenderloin

kosher salt

tsp. black pepper

c. Greek yogurt

sour cream

horseradish

lemon

Kosher salt

Do you make beef tenderloin during the holiday season?

This is my go to recipe for holidays and special occasions.   I will purchase the whole tenderloin 25-30 days in advance and let it wet age in the cryovac bag in the refrigerator.  Then I will put it in this marinade and let it sit for at least 1 day but usually 2 full days.  Makes for and amazing dinner gathering.  Love this recipe and the guests always go away satisfied.

Fabulous recipe! First time making out this Christmas and it came out perfectly! Thank you! Happy new year!

I have never been able to cook a roast. For some reason it just NEVER turns out right...too rare, too done, basically shoe leather!!  I made this for Christmas Eve. My husband bought a tenderloin that was "too good of a deal to pass up!"  I googled this recipe and took a chance.  It was PERFECT!!!!!  My family looked at me and said, "are you sure YOU made this?"  I followed the recipe to the letter. A meat thermometer is CRUCIAL which I never paid much attention to before, but I had a new one ready!! AND I made the horseradish sauce (with the mayo of course, no yogurt for this family) and it was DELICIOUS!!!!!!!  I'm not a horseradish sauce person and I even liked it !!  I also watched the video probably four times and I have to say, that was also a lifesaver.  I'm a visual person and I like to SEE how they do it.  I don't think I would have done it the way they did without viewing that video. By the way, the tenderloin was so large, remember, my husband got "such a deal" so I halved it and marinated them both side by side in a lasagna type casserole dish, then transferred to the wire rack over the aluminum lined baking sheet. It was FABULOUS!!  I've put the recipe (printed it out of course) and put in my "accordion recipe file" which is falling apart, but there's something about the printed page, and the stains that come after cooking it and the memories and notes you can make....anyway, MAKE THIS ONE!!

This is not nearly cooked after 20 minutes. Total fail while I wait for it to finish.

Just reading the comments make my mouth water. Can’t wait to make one. This will be the first time so I hope it turns out good! By the way I’m a guy & I don’t really cook.

In my 34 years of marriage, I've never been able to cook a roast.  It was always too rare, too well done...like leather or like a big hunk of something you couldn't chew enough to wash it down.  I followed this TO THE LETTER and I couldn't believe I was the one that cooked it!! I made it Christmas Eve for dinner. My family was in shock. It was perfect and I also made the horseradish sauce.  I don't even like horseradish but this was UNBELIEVABLE!!!!   I of course used mayo, as all of us southerners would do...yogurt?? Not a fan. But I have to tell you, it was a hit and I'm making it again tonight...just because it's Thursday!

We cooked 5,5lb piece for 40 minutes, it melted in our mouths.

I was worried about making this for the first time for Christmas dinner, but it came out so well! It was so tasty & tender. I accidentally cooked it just a bit longer than I wanted to, but still so very good!!

https://streaming.hearstdigitalstudios.com/9041ce61-6c12-4c10-8161-d655d472919d/video_rover_16x9_1080p_hd_1539030763_4991.mp4

It has the most INSANE yogurt-horseradish sauce.

Beef Tenderloin = The Easiest, Most Impressive Holiday Dinner Ever

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

Smoked Beef Tenderloin 

beef

Worcestershire Sauce

Tablespoon Killer Hogs AP seasoning

Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

mushrooms

shallot finely chopped

garlic

red wine

beef broth

Tablespoon Kitchen Accomplice Beef Broth Concentrate

butter

Killer Hogs AP Seasoning

Place all ingredients into a smoker-safe dish

Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.

Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.

Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.

Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.

Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.

Slice the tenderloin into desired thickness and serve.

https://www.youtube.com/watch?v=FuWpecDU9Wo

Beef Tenderloin with Beefy Mushrooms smoked on the Pellet Grill

#beeftenderloin #smokedbeeftenderloin #howtobbqright 

Pellet Grill Beef Tenderloin

WHAT MALCOM USED IN THIS RECIPE:

- Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- Traeger Blackened Saskatchewan Rub https://amzn.to/3MVIwR0
- Kitchen Accomplice Beef Broth Concentrate - https://amzn.to/3Htzf1b
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- 12” Red Handle Slicer Knife http://bit.ly/H2QKnife12inch

Beef Tenderloin Recipe Smoked on the Pellet Grill with Smoked Mushrooms

Ingredients
- 1 whole beef tenderloin 
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Killer Hogs AP seasoning
- 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Directions:
1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees. 
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.  
6. Slice the tenderloin into desired thickness and serve.

Smoked Mushroom Ingredients 
- 3 pints sliced mushrooms 
- 1 shallot finely chopped
- 5-6 cloves garlic minced
- 1 cup red wine
- 1 cup beef broth
- 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
- 1/2 stick butter
- 2 teaspoons Killer Hogs AP Seasoning

Directions:
1. Place all ingredients into a smoker-safe dish or a half size aluminum pan. 
2. Smoke on pit for 1.5 - 2 hours until mushrooms and garlic are tender. 
3. Serve with beef and enjoy. 

Connect With Malcom Reed: 
http://howtobbqright.com/

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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/  

For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Beef Tenderloin on Pellet Grill

This Beef Tenderloin with Red Wine Cranberry Sauce is a simple yet show-stopping way to impress your guests! This simple technique will yield perfectly succulent beef every time - it takes the guesswork out of an impressive roast! The red wine cranberry sauce is the perfect accompaniment and takes things to the next level!

Beef Tenderloin with Red Wine Cranberry Sauce

salt

black pepper

sugar

unsalted butter

oz cranberries

cranberry juice (or water)

honey

Black pepper,

Roughly 2 hours before you want to serve, take the tenderloin out of the fridge to sit at room temperature for an hour.

Place the tenderloin on a roasting rack set in a pan and pat it dry with paper towels.

Liberally season it all over with the salt, pepper, and sugar. Don’t be shy! It NEEDS a lot of seasoning.

Insert an oven-safe meat thermometer into the thickest part of the roast and then place in the hot oven for 25-30 minutes, or until the meat thermometer registers a temperature of 120-125°F. This will give you a perfectly medium-rare beef with a deep crust on the outside (it will cook more as it rests in the pan).

While the beef is roasting, melt the butter in a small saucepan and add in the garlic cloves. Allow the garlic to steep in the warm butter.

Remove the pan from the oven and immediately pour the garlic butter all over the beef. Tent the pan with foil and allow the roast to rest for at least 30 minutes.

Slice and serve with the cranberry sauce on the side.

For the Beef:

While the beef is roasting/resting, make the sauce by combining all the ingredients in a saucepan set over medium heat.

Cook, stirring frequently, until the cranberries begin to burst and pop.

Reduce the heat to low and cook for 20-25 minutes, stirring frequently, or until the sauce is thickened and the cranberries are very tender.

For the Cranberry Sauce:

Beef Tenderloin with Red Wine Sauce is a show-stopper of a roast.  Pick up a whole tenderloin from your butcher to serve 8 to 12 people.  Get a 2 to 3 lb roast for 4 servings.  The red wine sauce can be started days in advance.  And the leftovers are insanely delicious.

Beef Tenderloin with Red Wine Sauce

shallots (chopped)

beef broth (divided)

thyme (fresh)

¼ tsp black pepper

olive oil (or canola, divided)

tbsp rosemary (fresh, chopped)

garlic (finely minced)

salt and pepper

finishing salt (such

In a medium saucepan, melt 4 tbsp of the butter over medium heat.  Add the shallots and cook, stirring occasionally, until soft, about 4 minutes.

Add the wine, 2 cups of broth, thyme, salt, and pepper, and bring to a boil. Lower the heat to medium and simmer for 20 minutes, or until reduced by half.  Turn off heat.  This can be done up to 3 days in advance.  See NOTES.

Start the Sauce

Meanwhile, rub 2 tbsp of the oil all over the roast.  Use your fingers to rub in the rosemary and garlic all over the roast.  Liberally salt and pepper the entire roast.  Allow the roast to sit at room temperature for 1 hour.

Preheat oven to 425°F.

Heat 2 tbsp oil and 2 tbsp butter in a large oven-proof skillet or Dutch oven over medium-high heat.  Add the roast and sear until browned all over, about 7 minutes.  It&#39;s okay if you have to bend the roast to fit in the skillet.

Place the skillet in the oven and cook until an internal temperature of 125°F is reached (for medium-rare).  If you don&#39;t have an oven-proof skillet, transfer the roast to a baking pan.  An instant-read thermometer ensures the correct internal temperature.  See NOTES regarding cooking temperatures.

Remove the roast from the skillet/pan, and allow to rest while you finish the sauce.

Place the skillet (or pan) on the stove over medium heat.  Add the remaining ¼ cup of beef broth and use a spatula to scrape up the bits stuck to the pan.  Bring to a simmer and sprinkle with another ¼ tsp of salt.  Pour the broth into the pan with reserved sauce.   Stir to combine.   Strain into a gravy boat if serving immediately.   If not serving immediately, store the sauce and then gently reheat over low heat on the stove in a pan.

Cut the twine from the meat and then slice the roast into ½-inch medallions.  Place on a serving platter and serve warm, or at room temperature, with sauce on the side.   Sprinkle the slices with finishing salt, if desired.

Prepare the Roast and Finish the Sauce

This easy Beef Tenderloin roast is so flavorful and cooked perfectly. It&#39;s great for holidays or any special occasions that you want to impress guests.

Beef tenderloin* (, trimmed and tied*)

Tablespoons butter (, softened)

garlic (, minced)

thyme (, chopped)

heavy cream

Tablespoon orange zest

Tablespoon orange juice (, freshly squeezed)

dijon mustard

salt and pepper (,

Trim and Truss Meat (your butcher can do this, and tie it): Remove fat and any silver skin from the meat. Fold the tail (tapered-end) under and use kitchen twine to tie the meat in 1-inch sections. (Depending on your pan size, you may want to cut the beef tenderloin in half, so you have two equal size pieces, to fit in a cast-iron skillet, Dutch-oven, roasting pan*, or on a baking sheet.)

Air Chill Meat (Optional, but recommended): 10-24 hours before cooking, pat the meat dry with paper towels and season on all sides with kosher salt and black pepper. Place on a wire rack set over a lined baking sheet and allow to chill, uncovered, in the fridge for 10-24 hours. This simple step infuses flavor and will help yield a wonderful crust on the meat. If you don’t have time, skip this step.

Make Herb Butter: Combine all ingredients and set aside until ready to use (can be made up to 2 weeks ahead, stored in the fridge).

Make Horseradish Sauce: Mix the heavy cream with an electric hand mixer until it reaches soft peaks. In a separate bowl, mix remaining ingredients together. Gently fold in the whipped cream until incorporated and refrigerate 30 minutes, or a few days ahead.

Prepare Beef Tenderloin: Remove roast from the fridge 1 to 2 hours before cooking, to allow meat to come to room temperature and cook evenly. If you did not air chill the meat, pat the meat with paper towels all over, then season on all sides with salt and pepper.

Preheat oven to 425 degrees F.

Sear Meat: Heat oil in a large cast-iron pan over medium-high heat. Once hot, add the prepared beef tenderloin, rotating it slowly to sear for a few minutes on each side, to create a golden-brown crust (about 10 minutes).

Brush herb butter all over the meat.

Oven: Transfer pan to the oven and roast, uncovered, for just 10-20 minutes, or until it reaches desired temperature: (Remove the meat about 5 degrees earlier than desired temperature, because it will continue to cook as it rests!)Rare: 115-120 degrees F (remove from oven around 110-115 degrees F)Medium rare 120-125 degrees (remove from oven when center is 115-120 degrees F)Medium 130-135F (remove from oven around 125-130 degrees F)

Rest covered with aluminum foil, for 15-20 minutes before slicing and serving.

Serve: Remove twine and slice crosswise into 1-inch-thick rounds. Serve with whipped horseradish on the side, for dipping.

https://content.jwplatform.com/videos/lXdsRY4K.mp4

I’m excited to show you how easy it is to make a show-stopping roast Beef Tenderloin that’s flavorful, tender, and cooked perfectly. We serve it with a simple, orange-infused horseradish that’s going to wow your dinner guests.

This Beef Tenderloin recipe makes a decadent celebratory roast that&#039;s tender and juicy with a delicious brown crust. Our time-tested recipe and simple tips result in the best beef tenderloin recipe you&#039;ll love for holidays and special occasions!

Stone House Seasoning

Place beef tenderloin on a rimmed baking sheet, pat dry with paper towels and season both sides of the meat with Stone House Seasoning. Cover tightly with plastic wrap and refrigerate for one hour or up to 4 days before you plan on cooking and serving.

Remove from the refrigerator, unwrap and allow to stand for about an hour to come to room temperature.

Meanwhile, preheat grill or oven to approximately 400º F.

Place tenderloin onto grill or in the oven. Allow the beef tenderloin to cook until it reaches 145º F when checked with an internal meat thermometer in the thinner areas and 140º F in the thicker area, about 45 minutes.

Remove from grill and cover loosely with aluminum foil and allow to rest on the carving board for about 15 minutes prior to carving and serving.

I made this for Christmas and followed recipe precisely. It was a huge hit. Thank you very much. :-)

Absolutely perfect! I was skeptical about a 45 minute roast time, but with the 15 minute rest , it worked. Definitely a keeper.

Beef Tenderloin with Pepper Cream Sauce is a fantastic and super easy but elegant dish that&#039;s perfect for the holidays and any special occasion.

Beef Tenderloin with Pepper Cream Sauce

black peppercorns

onion powder

garlic powder

olive oil

shallot (, minced)

brandy ((or dry sherry

low-sodium beef broth

In a shallow bowl, combine 2 tablespoons coarsely crushed black peppercorns, 1 &amp; 1/4 teaspoons coarse salt, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Sprinkle the seasoning mixture between (4) 6 ounce, 1-inch thick beef tenderloin filets on both sides.

Warm 2 tablespoons butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Swirl to coat and then gently place the steaks in the pan. Cook for about 3 to 3 &amp; 1/2 minutes per side (an instant-read thermometer inserted into the center should read 130 degrees. See note below.) Transfer steaks to a platter, cover with foil and keep warm.

Add 1 large minced shallot to the pan and sauté until softened, then pour in 1/4 cup brandy (or red wine) and deglaze the pan, scraping up any brown bits. Let the wine reduce by half.

Slowly whisk in a 1/3 cup low sodium beef broth, followed by 1 cup heavy cream and simmer the sauce until it&#39;s reduced and thickened, about 6 minutes.

Place the steaks back in the skillet, turn to coat with the sauce.

Serve with the remaining sauce and mashed potatoes and your favorite roasted green veggie, or our sheet pan roasted sweet potato supper!

Make a garlic herb beef tenderloin roast that’s tender, juicy, and never overcooked. Includes oven time chart, doneness temps, and chef tips.

How to Cook Beef Tenderloin Roast in the Oven

beef tenderloin (, trimmed and tied)

coarse kosher salt

canola oil (, if needed)

white onion

unsalted butter (, softened)

garlic (, minced or grated)

Dijon mustard

rosemary (, minced)

thyme (, minced)

Trim and tie the 3 pound beef tenderloin to attempt to make it as uniformly sized as possible. Rub the roast with1 1/2 teaspoons coarse kosher salt and 1/2 teaspoon ground black pepper. Set aside for 30 minutes.

Meanwhile, mash together the softened 5 tablespoons unsalted butter, pressed or minced 3 cloves garlic, 1 teaspoon Dijon mustard, chopped 1 teaspoon fresh rosemary and 1 teaspoon fresh thyme. Set aside at room temperature until needed.

Preheat the oven to 425°F. Heat a large (12-inch or larger) oven-safe cast iron or stainless steel skillet over medium-high heat. If using stainless steel, use 2 teaspoons canola oil to prevent sticking. This isn&#39;t necessary using seasoned cast iron.

Brown all sides of the roast, turning on each side for 1-2 minutes. Remove from the heat.

Surround the roast with sliced 1 white onion. Rubbed the fresh 2 sprigs fresh thyme and 2 sprigs fresh rosemary between your palms and add surround the roast.

Please into the oven and roast for 5 minutes. Then reduce the heat to 350°F. Top the roast with 2 tablespoons of compound butter. Roast for an additional 10 minutes, top with the remaining butter and roast for another 5 minutes. The exact time will depend on the desired degree of doneness and size of your roast. Test using a digital thermometer and remove 5°F before the desired temperature. -Rare: 120–125°F-Medium-rare: 125–130°F-Medium: 135–140°F-Medium-well: 145–150°F

Tent loosely with aluminum foil and rest for 15 minutes.

Slice into 1 inch thick slices. Serve with the roasted onion slices and discard aromatics.

If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

wow this beef tenderloin recipe was so tender and flavourful. the hubby LOVEd it

The garlic was so gorgeous on the beef. We will definitely be having this again!

Beef with compound butter is my favorite! This looks amazingly delicious, and the pictures are gorgeous. I can't wait to try it!

Wow, this is cooked to perfection! I love the combination of herbs you used for the compound butter. Yum!

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Top 8 beef tenderloin recipe recipes from across the web

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Beef Tenderloin

Smoked Beef Tenderloin

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Beef Tenderloin with Red Wine Sauce

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Beef Tenderloin

Beef Tenderloin with Pepper Cream S...

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