Name: Beef Tenderloin Recipe
Ingredients: 2 pounds Beef Tenderloin, Trimmed: The star of the show! Beef tenderloin, often called filet mignon when cut into steaks, is prized for its tenderness and delicate flavor. When selecting your tenderloin, look for a piece that is evenly shaped and has good marbling – those fine streaks of fat within the muscle. Marbling is key to both flavor and moisture. Choose a tenderloin that is firm to the touch and has a vibrant red color. “Trimmed” is important as it refers to the removal of the silverskin, a tough membrane that can become chewy during cooking. If your tenderloin isn’t already trimmed, you can ask your butcher to do it, or learn to do it yourself with a sharp knife. Investing in high-quality beef tenderloin will make a noticeable difference in the final result. Consider options like USDA Prime or Choice grades for superior flavor and tenderness.; 3 tablespoons Olive Oil: Olive oil is the workhorse of this recipe, used both in the herb rub and for searing. Opt for a good quality extra virgin olive oil. Extra virgin olive oil has a richer flavor and higher smoke point compared to regular olive oil, making it ideal for both searing and adding depth to the herb rub. The fruity notes of olive oil complement the beef and herbs beautifully.; 4 cloves Garlic, Minced: Garlic is an aromatic powerhouse that infuses the beef with savory depth. Fresh garlic is essential for this recipe. Avoid using pre-minced garlic in jars, as it lacks the pungent flavor of freshly minced cloves. Mince the garlic finely to ensure it evenly distributes its flavor throughout the herb rub and doesn’t burn during searing. If you love garlic, you can even slightly increase the amount to 5 or 6 cloves for a bolder flavor.; 2 teaspoons Fresh Rosemary, Chopped: Rosemary brings a distinct piney, fragrant aroma to the beef tenderloin. Fresh rosemary is preferred for its vibrant flavor and aroma. Dried rosemary can be used in a pinch, but use half the amount (1 teaspoon) as dried herbs are more concentrated. Chop the rosemary finely to release its oils and ensure it adheres well to the beef.; 2 teaspoons Fresh Thyme, Chopped: Thyme adds an earthy, slightly lemony note that complements the rosemary and beef perfectly. Like rosemary, fresh thyme is best for this recipe. Dried thyme can be substituted, again using half the amount (1 teaspoon). Strip the thyme leaves from the woody stems and chop them finely.; 1 teaspoon Black Pepper: Freshly ground black pepper is crucial for adding a subtle spice and enhancing the other flavors. Use freshly cracked black peppercorns for the best flavor. Pre-ground pepper tends to lose its pungency over time. Adjust the amount of pepper to your preference – if you like a spicier dish, you can increase it slightly.; 1 teaspoon Salt: Salt is essential for seasoning the beef and enhancing its natural flavors. Kosher salt or sea salt are excellent choices. Kosher salt, with its larger crystals, is easy to pinch and distribute evenly. Sea salt adds a slightly more complex flavor. Ensure you season generously, as salt not only adds flavor but also helps to tenderize the meat.; 1/4 cup Dijon Mustard: Dijon mustard adds a tangy, slightly spicy kick and helps to create a beautiful crust on the beef during roasting. Choose a good quality Dijon mustard for the best flavor. The acidity in the mustard also helps to tenderize the beef slightly.; 1 tablespoon Balsamic Vinegar: Balsamic vinegar adds a touch of sweetness and acidity, balancing the richness of the beef and mustard. Use a good quality balsamic vinegar for a more complex flavor. The balsamic vinegar also contributes to the beautiful dark color of the seared tenderloin.; 1 cup Beef Broth: Beef broth is used to create moisture during roasting and forms the base of the delicious pan sauce. Use a good quality beef broth or stock. Low sodium broth is a good option to control the saltiness of the dish. Homemade beef broth will elevate the flavor even further if you have the time.; 1 tablespoon Butter: Butter is added at the end to enrich the pan sauce, adding a velvety texture and luxurious flavor. Use unsalted butter to control the saltiness of the sauce. The butter emulsifies with the beef broth and pan drippings to create a smooth and flavorful sauce.

Ingredients

Scale

2 pounds Beef Tenderloin, Trimmed: The star of the show! Beef tenderloin, often called filet mignon when cut into steaks, is prized for its tenderness and delicate flavor. When selecting your tenderloin, look for a piece that is evenly shaped and has good marbling – those fine streaks of fat within the muscle. Marbling is key to both flavor and moisture. Choose a tenderloin that is firm to the touch and has a vibrant red color. “Trimmed” is important as it refers to the removal of the silverskin, a tough membrane that can become chewy during cooking. If your tenderloin isn’t already trimmed, you can ask your butcher to do it, or learn to do it yourself with a sharp knife. Investing in high-quality beef tenderloin will make a noticeable difference in the final result. Consider options like USDA Prime or Choice grades for superior flavor and tenderness.

3 tablespoons Olive Oil: Olive oil is the workhorse of this recipe, used both in the herb rub and for searing. Opt for a good quality extra virgin olive oil. Extra virgin olive oil has a richer flavor and higher smoke point compared to regular olive oil, making it ideal for both searing and adding depth to the herb rub. The fruity notes of olive oil complement the beef and herbs beautifully.

4 cloves Garlic, Minced: Garlic is an aromatic powerhouse that infuses the beef with savory depth. Fresh garlic is essential for this recipe. Avoid using pre-minced garlic in jars, as it lacks the pungent flavor of freshly minced cloves. Mince the garlic finely to ensure it evenly distributes its flavor throughout the herb rub and doesn’t burn during searing. If you love garlic, you can even slightly increase the amount to 5 or 6 cloves for a bolder flavor.

2 teaspoons Fresh Rosemary, Chopped: Rosemary brings a distinct piney, fragrant aroma to the beef tenderloin. Fresh rosemary is preferred for its vibrant flavor and aroma. Dried rosemary can be used in a pinch, but use half the amount (1 teaspoon) as dried herbs are more concentrated. Chop the rosemary finely to release its oils and ensure it adheres well to the beef.

2 teaspoons Fresh Thyme, Chopped: Thyme adds an earthy, slightly lemony note that complements the rosemary and beef perfectly. Like rosemary, fresh thyme is best for this recipe. Dried thyme can be substituted, again using half the amount (1 teaspoon). Strip the thyme leaves from the woody stems and chop them finely.

1 teaspoon Black Pepper: Freshly ground black pepper is crucial for adding a subtle spice and enhancing the other flavors. Use freshly cracked black peppercorns for the best flavor. Pre-ground pepper tends to lose its pungency over time. Adjust the amount of pepper to your preference – if you like a spicier dish, you can increase it slightly.

1 teaspoon Salt: Salt is essential for seasoning the beef and enhancing its natural flavors. Kosher salt or sea salt are excellent choices. Kosher salt, with its larger crystals, is easy to pinch and distribute evenly. Sea salt adds a slightly more complex flavor. Ensure you season generously, as salt not only adds flavor but also helps to tenderize the meat.

1/4 cup Dijon Mustard: Dijon mustard adds a tangy, slightly spicy kick and helps to create a beautiful crust on the beef during roasting. Choose a good quality Dijon mustard for the best flavor. The acidity in the mustard also helps to tenderize the beef slightly.

1 tablespoon Balsamic Vinegar: Balsamic vinegar adds a touch of sweetness and acidity, balancing the richness of the beef and mustard. Use a good quality balsamic vinegar for a more complex flavor. The balsamic vinegar also contributes to the beautiful dark color of the seared tenderloin.

1 cup Beef Broth: Beef broth is used to create moisture during roasting and forms the base of the delicious pan sauce. Use a good quality beef broth or stock. Low sodium broth is a good option to control the saltiness of the dish. Homemade beef broth will elevate the flavor even further if you have the time.

1 tablespoon Butter: Butter is added at the end to enrich the pan sauce, adding a velvety texture and luxurious flavor. Use unsalted butter to control the saltiness of the sauce. The butter emulsifies with the beef broth and pan drippings to create a smooth and flavorful sauce.

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Instructions

Preheat your oven to 425°F (220°C). Preheating the oven is crucial for ensuring even cooking and proper searing in the oven. Make sure your oven is fully preheated before placing the skillet inside. This high temperature is ideal for roasting the tenderloin quickly and achieving a beautiful crust.

In a small bowl, combine garlic, rosemary, thyme, black pepper, salt, and olive oil to create a paste. This herb and garlic paste is the flavor foundation of the dish. In a small bowl, thoroughly mix the minced garlic, chopped rosemary, chopped thyme, black pepper, salt, and olive oil. Mix until it forms a thick, fragrant paste. This paste will be rubbed all over the beef tenderloin, infusing it with aromatic flavors.

Rub the garlic and herb mixture all over the beef tenderloin, ensuring it’s evenly coated. Generously rub the herb paste all over the beef tenderloin. Use your hands to massage the paste into every nook and cranny, ensuring an even coating. This step is crucial for maximizing flavor in every bite. Allow the herb rub to sit on the tenderloin for at least 15-20 minutes at room temperature before searing. This allows the flavors to penetrate the meat and helps the meat come to room temperature for more even cooking.

In a large oven-safe skillet, heat the remaining olive oil over medium-high heat. Sear the beef tenderloin for about 3-4 minutes on each side until nicely browned. Searing the beef tenderloin is essential for developing rich, deep flavor and a beautiful crust. Use a large oven-safe skillet – cast iron is ideal as it retains heat well. Heat the remaining olive oil over medium-high heat until it shimmers. Carefully place the herb-coated tenderloin in the hot skillet. Sear for 3-4 minutes per side, until a deep golden brown crust forms. Avoid overcrowding the pan, as this will steam the meat instead of searing it. If needed, sear the tenderloin in batches. Searing creates the Maillard reaction, a chemical process that produces hundreds of flavor compounds, adding complexity and depth to the dish.

Remove the skillet from the heat. Brush the seared tenderloin with Dijon mustard and drizzle with balsamic vinegar. Take the skillet off the stovetop. Using a pastry brush or spoon, evenly brush the Dijon mustard all over the seared tenderloin. Then, drizzle the balsamic vinegar over the mustard-coated tenderloin. The Dijon mustard adds a tangy, slightly spicy layer, while the balsamic vinegar provides sweetness and acidity, creating a balanced flavor profile.

Pour the beef broth into the skillet around the tenderloin. This will help keep the meat moist while roasting. Pour the beef broth into the skillet, around the beef tenderloin, not directly over it. The beef broth creates a moist environment in the oven, preventing the tenderloin from drying out during roasting. It also adds flavor and will form the base of the delicious pan sauce later.

Transfer the skillet to the preheated oven. Roast for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust the time for your preferred doneness. Carefully transfer the skillet to the preheated oven. Roast for 20-25 minutes for medium-rare. Use a meat thermometer to check the internal temperature for accuracy. Insert the thermometer into the thickest part of the tenderloin, avoiding bone if present. For medium-rare, aim for 130°F (54°C). For medium, roast to 135-140°F (57-60°C), and for medium-well, roast to 145-150°F (63-66°C). Remember that the internal temperature will continue to rise slightly as the meat rests (carryover cooking).

When the tenderloin is done, remove it from the oven and cover it with aluminum foil. Let it rest for at least 10 minutes before slicing. Resting the beef tenderloin is absolutely crucial for juicy, tender results. Once the tenderloin reaches your desired internal temperature, remove the skillet from the oven and immediately cover the tenderloin loosely with aluminum foil. Let it rest for at least 10 minutes, or even up to 15 minutes. During resting, the juices redistribute throughout the meat, resulting in a more tender and flavorful final product. If you slice the tenderloin immediately, the juices will run out, leaving you with dry meat.

In the meantime, place the skillet back on the stove over medium heat. Add the butter and stir the broth, scraping up any bits from the bottom of the pan. Cook for 3-4 minutes to create a pan sauce. While the tenderloin is resting, make the pan sauce. Place the skillet back on the stovetop over medium heat. Add the butter to the skillet. As the butter melts, use a spoon or spatula to scrape up any browned bits from the bottom of the pan – these are called fond and are packed with flavor. Stir the broth and pan drippings together and cook for 3-4 minutes, or until the sauce slightly reduces and thickens. The butter adds richness and a velvety texture to the sauce. Taste the sauce and adjust seasoning with salt and pepper if needed.

Slice the rested tenderloin into 1-inch thick medallions and serve with the pan sauce drizzled on top. After the tenderloin has rested, remove the foil and slice it against the grain into 1-inch thick medallions. Slicing against the grain ensures maximum tenderness. Arrange the medallions on a serving platter and generously drizzle the pan sauce over the top. Garnish with fresh rosemary or thyme sprigs, if desired, for an elegant presentation. Serve immediately and enjoy your “Best Ever Beef Tenderloin!”

Nutrition

Serving Size: One Normal Portion
Calories: 350-450
Sugar: 2-4g
Sodium: 400-600mg
Fat: 20-30g
Saturated Fat: 8-12g
Carbohydrates: 5-10g
Fiber: 1-2g
Protein: 35-45g
Cholesterol: 120-150mg