Oven Seared Beef Tenderloin With Herb Pan Sauce

The best beef tenderloin recipe slathered in garlic herb butter is outrageously juicy, bursting with flavor and and so like shooting fish in a barrel!

This beef tenderloin recipe is an effortless, melt-in-your-mouth, show stopper dripping with then much flavor you will be obsessed.  Information technology is celebration, special occasion and holiday worthy (perfect for Valentine's Day and Christmas!) and is foolproof as long as you accept a meat thermometer. To make this elegant yet like shooting fish in a barrel recipe, the beef tenderloin is enveloped in a robust spice mix, seared to gold brown perfection, slathered with garlic herb butter and baked to 5- star juicy splendor.  The beef tenderloin is seeping with tantalizing buttery garlic herb flavor that'due south complimented by a vivid, cooling horseradish cream sauce you lot volition want to put on everything – and it takes threescore seconds to whisk together!  As much as you love this beef tenderloin the solar day off, it makes fantastic leftovers likewise – because it's so tender!  I've included detailed instructions, tips, tricks and everything you need to know to cook the All-time beefiness tenderloin recipe!

When you're looking to impress for special occasions, this beef tenderloin is a fabulous choice likewise equally garlic butter pork tenderloin, skillet steak and potatoes, crazy tender pot roast, beefiness tips and gravy, honey balsamic beef, summit sirloin with balsamic cream sauce and marinated flank steak.

This is a complete guide to how to make beef tenderloin, you tin utilise the "jump to recipe" at the top of the page to skip directly to the recipe.

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BEEF TENDERLOIN RECIPE

With Valentine'southward Day this Sunday, I have been sharing some of my favorite elegant recipes including Tuscan salmon, brownish butter gnocchi (coming Thursday), crème brûlée and now this beefiness tenderloin recipe! (You can check out all of my Valentine's Day recipes at a glance here.)

If you aren't familiar with beef tenderloin, maybe yous're familiar with fillet mignon? Beefiness tenderloin is where the fillet comes from and truly lives upward to its proper noun.  It is the most tender cut of beefiness and boasts a delicious, nigh buttery tender texture.  Fifty-fifty the leftovers are melt-in-your-mouth fabulous!  Aye, beefiness tenderloin is pricey, but worth every penny and you can make a 5-star repast that will serve a crowd for manner less than whatsoever 5-star restaurant – with as delicious results!

We dearest to make this beef tenderloin recipe for special occasions and the holidays because non just does it serve a big quantity of people, it requires little hand's on prep and can exist prepped 100% ahead of time so all you have to practice is pop it in the oven for well-nigh 20 minutes for a stress costless win!  With a skilful meat thermometer, you and yours will be sinking their teeth into perfectly cooked, fool proof, restaurant fabulous beef tenderloin.

In this beef tenderloin recipe, the beef is sliced in half to create ii large roasts, rubbed with seasonings, seared until golden, then bathed with garlic herb butter then broiled while the butter creates a cocky-basting butter sauce.   The emerging beef tenderloin is sensationally flavorful, rich and buttery, and velvety tender.  I CANNOT wait for y'all to try it!

What Is a Beef Tenderloin?

Beef tenderloin is the most tender cut of beef that melts in your mouth when cooked correctly.  Here's a closer wait:

• Where is beefiness tenderloin from?  The beef tenderloin is a long cylindrical muscle in the cow which runs along the rear portion of the backbone.  Information technology sits between the top sirloin and the bottom sirloin and extends towards the short loin.
• What does beef tenderloin look like?:A whole beef tenderloin has a like shape to a pencil, with a thick end known equally the "butt" which tapers into a small, sparse end known as the "tail."  The tail starts a little past the ribs and grows in thickness towards the butt of the cow.  The beefiness tenderloin can be sold either "unpeeled" with the silverskin intact or "peeled" with the silverskin removed.
• What does beef tenderloin gustatory modality like?: The beef tenderloin comes from a muscle that performs very lilliputian exercise or even exertion so it is by far the most tender cutting of all beef with a melt-in-your-rima oris texture.  Beef tenderloin likewise contains very little marbling, making information technology a very lean cutting with a mild bulky flavor so it is often served with some kind of big, punchy flavor added such as garlic herb butter and horseradish sauce similar in this recipe or a bacon wrap, pepper chaff, or red wine sauce.
• How to melt beef tenderloin?: Beef tenderloin tin can exist cooked whole, equally roasts or as steaks.  The whole beef tenderloin as well as the butt and heart cuts are quite thick, so the the all-time way to cook them is to sear the outside, then finish cooking in the oven to medium-rare.  You lot don't want to overcook beefiness tenderloin because information technology doesn't accept a lot of fat and can dry out more than easily. The tail is all-time sliced or chopped before cooking.
• What are other names for beefiness tenderloin?:  Beef tenderloin is the whole muscle from which dissimilar cuts (and their diverse names) come from such as filet mignon, Châteaubriand, fillet, tenderloin steak and boneless butt tenderloin.  Information technology's also a portion of the T-bone or porterhouse steak as well.  Encounter the section beneath for a more than in-depth look.
• Where cuts come from beef tenderloin?: In that location are three main "cuts" of the tenderloin: ane) the butt (wide end), 2) the eye-cut (middle section) and 3) the tail (tapered terminate). The barrel stop is quite thick then it is usually sold as boneless barrel tenderloin and cooked equally a roast or as steaks.  It is too fabled for carpaccio because it is so tender. The center-cut has the most compatible bore and therefore used for medallions such equally chateaubriand (larger center portion), tournedos (smaller central portion) and filet mignon (just above the pointy tail). The center cutting is too what beef Wellington is made of.  Lastly, the tail is the narrowest cutting and tapers in shape and then it's most suitable for recipes requiring sliced or chopped tender steak such as beef stroganoff, pho, stir fries, hors d'oeuvres, and kabobs.
• Why is beefiness tenderloin so expensive? Beef tenderloin is anomaly in that it is the most tender cut of beef with an almost buttery tender texture and it is the leanest which makes it a prize cut of beef which demands a loftier price.

How and where to buy Beef Tenderloin

If you lot've never purchased beef tenderloin, you might feel a footling intimidated, peculiarly because it is such a pricey cutting of beef.  I am here to arm you with what you demand to know so y'all can go the best quality beefiness for your money. Here are three areas to pay attention to:

How Much Beef Tenderloin per Person?

A whole beefiness tenderloin is quite pricy, and then you lot may be wondering, do I demand the whole affair?  Information technology depends on how many people you lot are serving or if you like leftovers!  This recipe is for a 4–5-pound whole beef tenderloin, but you lot tin can half the recipe if needed.  As a full general rule, you'll want about ½ pound of meat person, which means this recipe will serve 8-x people three to four (1/2-inch) slices.  Of course, there are variables such every bit big or small eaters, children, etc., and what sides you lot are serving with the dish.

How exercise I halve the recipe?

If you would like to halve the recipe to serve iv to six guests, and then you will need one 2–3-pound middle cut beef tenderloin.  Every bit previously discussed, the beefiness tenderloin can be broken down and sold in three different cuts – the center-cut is ideal to cook on its own because information technology is the well-nigh uniformly shaped so it volition cook the most evenly and piece into beautifully medallions (it is the cutting filet mignon comes from).  If cooking simply the center cut, then I would cheque the temperature after 15 minutes of cooking.

Should I purchase Whole or Trimmed Beefiness Tenderloin?

Typically, the grocery shop will sell whole beefiness tenderloin either:

• whole/unpeeled:  meaning the fat and silverskin are left on
• trimmed/peeled: meaning the fat is removed just the silverskin is left on
• PSMOs ("pismos"): short for peeled, argent peel removed, and side muscle (the "concatenation") left on.  In PSMOs you will only have to remove the fat side strip.

The price per pound varies significantly between unpeeled and peeled due to the labor involved.  Peeled cuts of beef tenderloin can exist equally much equally $ten more per pound than unpeeled!  Every bit far as which ane to buy?  It comes down to your budget, fourth dimension constraints and knife skills.  Peeled beefiness tenderloin makes for an effortless dinner, whereas unpeeled, is the way to go if you if you are comfortable with a pocketknife and are looking to save coin over fourth dimension.

Where should I purchase beef tenderloin?

I propose calling around before you head off to buy a whole beef tenderloin.  Many grocery stores will sell it at the meat counter, but some may not, especially if it'due south not around Christmas or Valentine'due south Day.  Costco, all the same, seems to always comport both peeled and unpeeled beef tenderloin with the best price.

Ingredients for Beef Tenderloin Recipe

In addition to the beef tenderloin, you'll need ingredients for the elementary spice rub, herb butter and optional horseradish sauce.  There are a few ingredients going on merely each component is fabricated by simply whisking the ingredients together – SO easy! Hither's what y'all'll demand to make this beef tenderloin recipe:

THE Beefiness

• Kosher Salt: Is a must for dry brining (more on that below) considering its large texture doesn't clump similar table salt. I recommend Diamond Crystal make kosher salt.  The amount of salt you need will correlated straight to the size of your beef tenderloin.  You will desire ¾ teaspoon salt for every pound of beef. So, the simple equation is .75 x pounds of beef = teaspoons.  If you desire to convert to tablespoons, divide the teaspoons by 3.  So, for a iv-pound beef tenderloin, you will want one tablespoon kosher salt.
• Vegetable oil: You MUST utilize vegetable oil or another neutral high smoking oil such as canola oil to sear the roasts.  You lot cannot use olive oil or it will burn.
• Seasonings:In addition to kosher common salt, the beefiness tenderloin roasts get coated in a generous rub of chili pulverisation, pepper, paprika, garlic powder, onion pulverization to create a delicious crust of flavour. If possible, utilise freshly cracked black pepper for the best season.

Garlic Herb Butter

• Butter: Is softened just so it'due south spreadable then used as the base to our garlic herb butter. I recommend using unsalted butter because there is already salt in the spice rub – yous don't ruin your beef tenderloin recipe by making it too salty!  You tin add salt, but yous tin can't have it away!
• Herbs: Stale parsley, dried oregano, and dried thyme are mixed with the butter and garlic to make a flavorful herb butter that gets smeared all over the beefiness tenderloin roasts. I recommend dried herbs otherwise you demand 3X the number of fresh herbs and the butter gets pretty clunky and hard to spread.
• Garlic: Yous'll need 2 garlic cloves for the garlic butter. We don't want too much because the rub already has garlic powder. I like using both fresh and powdered garlic because they permeate and flavor the beefiness differently.
• Prepared horseradish: Just one teaspoon adds a popular of tanginess to lighten the butter and brand the herbs smooth. It is likewise used the horseradish foam sauce beneath but if you lot prefer not to use it, substitute Dijon mustard instead.

How to trim beef tenderloin

Now that you lot are the proud owner of a whole beef tenderloin, it'southward time to prepare information technology for baking which involves trimming, tying, and cutting.  Information technology may seem like in that location are quite a few steps involved, merely don't worry, each one of them is relatively quick and easy.

If you have purchased an unpeeled beef tenderloin, you will need to remove the fat including the fatty chain and the silverskin or only the silverskin if the fat has already been trimmed.

• What is the chain? The fatty chain is a strip of meat that runs the length of the tenderloin. It is tender, appetizing meat, but it's separated from the tenderloin by lots of fat and sinew that cooks up chewy so you don't want to include it in your roasts. Yous tin can trim the chain meat afterwards information technology'south removed and use it for some other employ or freeze it for after.
• How to remove the chain: Offset, use your fingers to break through the connective tissue belongings that section to the tenderloin and pare it away, most if it will hands separate. Adjacent, use the tip of a sharp pocketknife to terminate slicing through any remaining connective tissue – that's information technology! My Costco peeled tenderloin didn't have the fatty chain so I don't have a movie to evidence yous, but yous can bank check out this helpful Youtube tutorial.
• What is silverskin?  The silverskin is function of a sinew that runs the length of the beef on one side.  Information technology looks like thin, silverish fat.  You will want to remove it before cooking considering it doesn't melt like fatty does and can go tough and chewy when cooked and can ruin your expensive cut of beef!
• How to trim silverskin:  At that place really isn't annihilation special most removing the silverskin. Start by removing equally much fat every bit possible from the tenderloin – y'all can even begin by pulling it off with your fingers.  Underneath the fat you'll see the silverskin. To remove, slip a sharp pocketknife in between the silverskin and the meat shut to the border of the thickest part of the tenderloin to create a "tab." Angle the knife and then the bract is facing toward the silvery peel style from the meat.  Finally, hold the tab taught while you cutting the silverskin with a sawing move until it'south cut complimentary.

How to cut beef tenderloin

The beefiness tenderloin tapers similar a pencil, wide on one end (the "butt') and narrow on the other (the "tail"), which means information technology will not cook evenly if left alone – y'all will have a juicy butt and a dry, overcooked tail.  To remedy this, you will need to cut the whole beef tenderloin in half to create two small roasts and then fold the tail over and tie it to the main trunk of the roast so it's an even thickness.

Two roasts not only cook more than evenly but permit y'all to sear the beefiness (because information technology can actually fit in your pan!), and let you lot to cook the roasts for unlike durations. This is helpful because the butt roast is larger and volition probable crave more cooking time. It is also helpful if yous would like to cook the roasts to different temperatures – cook i medium rare and the medium so everyone in the house is happy.

To cutting the beef tenderloin, you don't desire to just cut directly in the middle because we are going to exist folding up the tail, so the tail end would be shorter than the butt cease. Instead, fold upward the tail so you tin can eyeball where the heart of the tenderloin is subsequently the thin stop is folded confronting the roast. This volition give you 2 equal halves later the roasts are tied.

How to tie beef tenderloin roast

In order for beef tenderloin to cook evenly and hold the folded tail in place, information technology is tied with kitchen twine – you can besides ask a butcher to do this for you lot. The thought behind tying is to create as compatible roasts every bit possible.

To necktie the tail roast, first, re-fold the sparse end up against the roast to create a compatible cylinder shape.  Adjacent, you can merely tie private loops spaced 1 ½ inches apart down the length of each tenderloin and and then one loop going effectually lengthwise or follow the more proper technique below which is actually quicker (simply more difficult explain, then just try it!):

• 1) Take a string and loop it effectually the width of one roast, almost 1-inch from the end and tie a snug knot.
• 2)  Loop the string effectually your left hand by moving the string from the front of your hand to the back so it creates a loop.
• 3)  Move your same mitt so it'southward picking upwards the front end of your roast and pull the loop around your tenderloin with the reverse hand and shimmy it down to create a loop 1 ½ inches from the beginning loop.  Pull any loose string so it'due south snug and repeat the process, tightening equally you get.
• 4) To finish, wrap the string all the fashion effectually the roast lengthwise then tie off the end and trim any excess string.

Why Dry Brine Beef Tenderloin

At present that the beef tenderloin roasts are tied, it's fourth dimension to flavour. Dry brining sounds fancy merely it just means seasoning the beef with salt (and other seasonings) and chilling it uncovered in the refrigerator overnight up to 48 hours.  If you lot don't have time, you can just flavour and let information technology rest while it comes to room temperature – so don't stress nearly this process!

Dry brining eliminates the wet on the surface of the meat which promotes a spectacular seared crust and achieves the goals of traditional brining—deeply seasoned, juicy beef – without water logged beef.

How does it piece of work?  The salt in the dry brine achieves 3 goals:

• Deep seasoning:  The moisture of the meat breaks downwardly the water-soluble elements in the seasoning creating a glaze which you volition be able to run into sitting on the surface of the beefiness. The glaze eventually seeps back into the meat as the salt moves from an area of high concentration (the surface of the beefiness) to a lower concentration (within the beef).
• Tenderizes:  The common salt breaks down the cell proteins so they tin can no longer contract when cooking which allows the cells to hold onto more water resulting in juicier beef.
• Golden crust:  The common salt helps achieve better surface browning – the hallmark of any well-cooked beef.  The salts result in a quicker Maillard reaction and crispier crust because the surface of the meat stays drier during searing and cooking.

HOW TO COOK BEEF TENDERLOIN

Now the fun part!  Now that the beefiness tenderloin is prepped, it's time to cook!  Here'due south how:

• Season beef generously: The dry out brining starts by drying the beefiness with paper towels and then seasoning with a spice rub.   Mix chili powder, garlic powder, common salt, onion powder, paprika and pepper together then rub onto all sides of the roasts.  We are going to hold the herbs and add together them to the herb butter considering we don't desire them to burn when nosotros sear the beef.

• Chill beef:  This is the second function of dry brining.  Transfer the beef tenderloin roasts to a cooling rack placed over a baking sheet.  Refrigerate uncovered for 12-48 hours.  You tin can too air-condition less than 12 hours; it just won't be as affective- but it's better than nothing!
• Bring roasts to room temperature: The beef must be at room temperature before it'south cooked or it won't cook evenly.  Gear up the beef tenderloin on your counter for nearly 2 hours before you plan on searing. If yous haven't dry brined the beef, then season information technology commencement and then let it rest for the two hours.
• Sear the roasts: Searing the beef creates theMaillardreaction resulting in rich, deep, complex flavor and locks in the juices which prevents the surface of the tenderloin from becoming dehydrated when cooked at high heat.  To sear, heat 2 tablespoons vegetable oil in a big bandage iron skillet over medium loftier-heat. When oil is very hot and just smoking, add beef tenderloins (you may need to piece of work in batches). Sear each side of beef until deeply gilt.

• Slather with herb butter:  Because beef tenderloin is a lean cut of beef with little marbling, it is balmy in flavour and prone to drying out.  To remedy these shortcomings, we create a cocky-basting butter bath to promote extra juicy, flavorful beefiness.  To make the garlic herb butter, stir together the softened butter, garlic, and fresh herbs.  You can do this at any signal while the beefiness is coming to room temperature. Next, slather the top and sides of the roasts with the butter – information technology will seem similar a lot, but use all of it!  As the beef tenderloin bakes, the butter will drench the beefiness with moisture and collect in the skillet to create a buttery pool, some of which will seep back into the beef, and the rest is used to drip the beefiness later it comes out of the oven – heaven!

• Bake the beef tenderloin: Searing the roasts in a cast-atomic number 26 skillet makes baking super unproblematic – simply transfer the skillet to the oven and bake at425 degrees F for most xx minutes.  If you don't take an oven proof skillet, yous tin can use a lightly greased blistering dish such every bit a 9×13 pan or roasting pan.
• Let the meat rest: Once the beef tenderloin comes out of the oven, let it residue for xv minutes. This gives the juices time to redistribute evenly all over the beef and makes for the near tender beef tenderloin!

What Temperature Should I Bake Beef Tenderloin?

Beef tenderloin is a very lean cut of meat so it requires a relatively high oven blistering temperature, about 450 degrees F. Lower temperatures require longer cooking times (upwards to an hour) which dry out the beef. By cooking at a higher temperature, the meat is cooked through earlier information technology has fourth dimension to dry out.

How Long to Melt Beef Tenderloin?

The verbal cooking fourth dimension of the beef tenderloin depends on the bodily size of the roasts and temperature yous like your beef cooked. In general, the full cooking time including searing, roasting and resting will be effectually l-65 minutes.

• Searing: volition take about 9-12 minutes (virtually 3-4 minutes per side), depending on the actual heat of your skillet adamant by the skillet material and how long the beef has been dry brined.
• Roasting: After searing, the beef tenderloin will roast for approximately 25 to 35 minutes in the oven for a total of most twenty to 35 minutes. Your thinner tail roasts might take closer to 20 minutes and your thicker barrel roast might take closer to 35 minutes.
• Resting: After the beef tenderloin is finished cooking, it should residual for at least 15 minutes and then the juices that push to the exterior when cooking tin can be reabsorbed and redistributed all throughout the beefiness.

What Temperature Should Beef Tenderloin Be?

Beef tenderloin should be cooked medium-rare to medium.  Information technology shouldn't be cooked to a college temperature considering it'south a lean cutting of beef and tin can dry out out if overcooked. Substantially, the higher the internal temperature, the more tough the meat will exist.

Utilize the below temperature nautical chart to gauge your beef tenderloin's doneness, keeping in mind the beefiness volition ascension 5-7 degrees after resting, then have the meat out of the oven 5-vii degrees below the temperature yous are aiming for.

• RARE – 115°F – 120°F
• MEDIUM RARE – 120°F – 125°F
• MEDIUM – 130°F – 135°F

To take beef temperature, insert the probe in the thickest part of the roasts.  Keep in mind this ways thinner slices towards the ends of the roast will exist more cooked simply the eye will remain the exact temperature you're aiming for. This is some other reason to aim for medium-rare in the center so the ends won't exceed medium.

How to cook the perfect beef tenderloin!

Terminal year I purchased a beef tenderloin and did the worst matter you can practice to a pricey cut of beef – I overcooked it!  My instant read thermometer was out of whack.  I was determined not to do information technology ever again, and then I purchased this digital probe thermometer, and it worked like a dream!  You are welcome to use an instant read thermometer, but for 100% accurateness, I highly recommend this digital probe thermometer which retrieves temperature precisely to within ±1.8°f (±1°c ).

This digital probe thermometer has two probes so you lot can place a probe in each of the roasts. This is especially helpful when cooking a beef tenderloin because the ii roasts can melt at dissimilar temperatures.  My tail roast took 20 minutes to cook and my butt roast took an actress 15 minutes!  The thermometer allows you lot to set the desired temperature for each probe and an alarm will set equally soon as information technology reaches the set up temperature.

Note, if you've never used a probe thermometer earlier, the LCD display does Non go in the oven or barbecue!  Y'all insert the probes into the meat and weave the cables out of the oven and the magnetic back allows you to stick it on your oven door or you tin apply the flip-out countertop stand.

Tips for the Best Beefiness Tenderloin Recipe

• Refrigerate overnight: If possible, tie up the tenderloin then flavor it generously and let it rest in the refrigerator overnight. The beefiness will be more tender, flavorful and all that seasoning will form a flavorful golden-brown crust!
• Sear for flavor and moisture:  Apply a large cast atomic number 26 skillet for the best sear.  If you cannot sear both tenderloins without them touching, then y'all will want to sear in two batches.  I clean out my pan in between searing each beef tenderloin roast and then the second doesn't get any residual brownish bits that can burn.  Have care to sear the roasts until deeply golden on all sides.
• Softened butter:  Make sure the butter is softened merely still thick and so it'southward spreadable and will stick to the tenderloin.
• Don't overcook: Because beef is then lean, it can dry out very easily if overcooked. Utilize your meat thermometer and check your beef right at 20 minutes and so every few minutes as needed to attain the correct temperature.  Meliorate yet, use a digital probe thermometer, and prepare the desired temperature.
• Permit the beef rest: Practice NOT skip the resting period once the beef is pulled from the oven. If you cut into the beef right away, the juices volition ooze right out and yous'll be left with a potentially dry beef tenderloin. Letting it rest makes the tenderloin ultra moist and juicy!

What to Serve with Beef Tenderloin

I originally planned on making some sort of warm sauce to back-trail the beefiness tenderloin recipe such as black peppercorn or balsamic cream sauce, only after tasting the robust meat, I knew zesty horseradish cream sauce would be the perfect sublime counterpart.

The horseradish foam sauce is cool and creamy with a gentle heat and brightness from the lemon juice that beautifully balances, contrasts and cuts through the richness of the meat without overpowering it.  Both my husband and I were obsessed with this sauce – and yous will be too – it'south so good on everything!

You tin customize the horseradish sauce just how y'all like it by calculation more or less horseradish, more or less lemon juice or even cherry pepper flakes. It is also make ahead friendly and so piece of cake – just whisk the ingredients together and you take a divine finishing sauce in minutes.

RECIPE VARIATIONS

You tin can alter the flavor profile of this beefiness tenderloin recipe by mixing up the seasonings or the sauce. Hither are a few variations to try:

• Seasonings: Bandy the seasonings for Cajun seasoning, Mexican seasonings or bandy the herbs for rosemary and basil.
• Sauces: Serve with a red vino sauce, peppercorn cream sauce, balsamic foam sauce, classic gravy, mushroom gravy, caramelized mushroom sauce, peri peri sauce or fifty-fifty chimichurri.
• Toppings: Serve with browned butter sautéed mushrooms or caramelized onions.
• Chaff: Try wrapping the tenderloin in bacon strips before searing or creating a peppercorn crust.

What Sides to Serve with Beefiness Tenderloin

We are a steak and potatoes bunch over here, and so for me, nothing is improve with this beef tenderloin recipe than Garlic Butter Mashed Potatoes! Of course, we'll throw in a fantastic salad like Apple Salad and a veggie similar Parmesan Asparagus and now y'all have a meal worthy of your spectacular beef tenderloin! Experience gratuitous to mix and match your sides with some of the tasty options beneath:

• Potatoes: Potatoes and steak go together like peanut butter and jelly! Effort any of these irish potato favorites to complete your steak dinner: Company Mashed Potatoes, Dull Cooker Mashed Potatoes, Smashed Potatoes, Twice Baked Potatoes, Au Gratin Potatoes, or Roasted Pesto Potatoes.
• Risotto: If y'all're more of a rice than a murphy person, get your comforting carbs in the form of risotto! My risotto recipes are all broiled in the oven so they are hand'southward off, foolproof and And then EASY. And of course they sense of taste divine. You lot'll be drooling over Parmesan Risotto, Mushroom Risotto and Butternut Squash Risotto.
• Veggies: You can have your canvass pan veggies all prepped and gear up to become then throw them in the last few minutes with the beef tenderloin to cook because the roasting times are very like. Try Roasted Broccoli, Roasted Butternut Squash, Roasted Brussels Sprouts, Roasted Root Vegetables or Roasted Carrots, in the oven or Sauteed Brussels Sprouts, Glazed Carrots or Brown Butter Balsamic Asparagus on the stove.
• Salads: Wedge Salad and Green Edible bean Salad are always a classic with beef tenderloin. We also beloved Spinach Berry Salad, Strawberry Salad and Cucumber Tomato Salad in the spring and Apple Salad, Autumn Salad, Roasted Butternut Squash Salad and Roasted Beet Salad in the winter.
• Fruit Salads: Perfect Fruit Salad, Creamy Grape Salad, Pina Colada Fruit Salad, Winter Fruit Salad and Berry Salad in Honey Mascarpone Dressing will amp up your fruit game!
• Casseroles: Y'all probably don't hear the word "casserole" and recall gourmet, but these casseroles pair beautifully with this beef tenderloin recipe and volition elevate whatsoever plate: One thousand thousand Dollar Macaroni and Cheese, Zucchini Casserole, Light-green Bean Casserole, Potatoes Au Gratin, Sweet Potato Goulash.
• Breads: Another must with steak! Y'all tin go as simple as crusty bread or as fabled as Perfect Dinner Rolls, Buttery Breadsticks or Garlic Bread.
• Dessert: At that place are likewise many fabulous desserts to listing hither, so I recommend checking out my dessert page. Some of my favorite special occasion desserts include Kentucky Butter Cake (I make this more than whatever other dessert), Crème Brulee, Chocolate Mousse Cake, Chocolate Raspberry Block, German Chocolate Cheesecake and Reddish Velvet Cheesecake.

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How to Store Leftover Beefiness Tenderloin

Leftover beef tenderloin should exist stored in an airtight container in the refrigerator. When properly stored, the beef is good for up to 5 days.

You tin reheat the beef tenderloin as medallions or chop it upwards and it becomes a chameleon of sorts suitable for all sorts of dishes. Utilize information technology in beefiness stroganoff or any of your favorite pastas or add together information technology to salads, wraps, soups, rice or risotto. It's also tasty in breakfast favorites such equally hash browns, omelets, frittatas, quiche, breakfast enchiladas, or breakfast casseroles. Leftover beef tenderloin tin fifty-fifty be seasoned with taco seasoning and added to tacos, burritos, tostadas, sopes or quesadillas.  Finally, endeavor slicing the beef thinner to make a steak sandwich with homemade BBQ sauce!

How to Reheat Beefiness Tenderloin

Beef tenderloin tin be reheated in the microwave, skillet or oven.  It reheats well if not initially cooked in a higher place medium.  Brand sure to slice the tenderloin earlier reheating it so it warms up quickly; you lot don't want to accidentally dry out the outside of the meat.

• Microwave: Heat slices for 30 seconds and then at 20 2d intervals every bit needed.
• Skillet: Melt some butter in a skillet and then add slied beef tenderloin.  Heat just until warmed through.
• Oven: Wrap sliced tenderloin in foil and bake at 350 degrees F for 10 to 15 minutes, or until merely heated through.

Tin I Freeze Beef Tenderloin?

Yep! You can freeze beef tenderloin whole, chopped or in slices. Frozen tenderloin should exist used inside 3-4 months

Looking for More Beefiness Dinners?

• Balsamic Wearisome Cooker Roast Beef
• Beef and Broccoli
• Braised Short Ribs
• Crockpot Pot Roast
• Marinated Flank Steak
• London Broil
• Slow Cooker Beef Tips and Gravy
• Grilled Asian Steak
• All of my beef recipes!

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• one 4-5 pound beef tenderloin trimmed of silverskin and excess fatty
• 2 tablespoons Vegetable oil
• Kitchen twine

Spice Rub

• 3-4 teaspoons kosher salt use ¾ teaspoon for every pound
• one tablespoon chili pulverisation
• ane tsp EACH pepper, paprika, garlic powder, onion powder

Garlic Herb Butter Spread

• 6 tablespoons unsalted butter
• two cloves garlic minced
• ane teaspoon prepared horseradish
• 1 tsp EACH dried parsley, dried oregano, stale thyme

• CUT: One end of the beef tenderloin will have a thinner tapered cease – we will be folding this cease upwardly against the roast. Cut the beef tenderloin in half so the two halves volition be roughly equal length when you lot fold the thin end upwards against the roast to create a uniform cylinder shape (see photos in post).

  

• Necktie: In lodge for beef tenderloin to cook evenly and concord the folded tail in identify, it is tied with kitchen twine – you can also ask a butcher to do this for you. Beginning, re-fold the thin finish up confronting the roast to create a compatible cylinder shape if needed. To tie, you tin can but tie individual loops spaced 1 ½ inches apart down the length of each tenderloin then one loop going effectually the roasts lengthwise or I've detailed the proper technique below which is actually quicker (just maybe more hard explain, so just try it! – see detailed photos in post):

• Take a string and loop it around the width of one roast, about 1-inch from the terminate and tie a snug knot. Loop the cord around your left hand by moving the string from the front of your hand to the back and so it creates a loop. With your looped hand, pick up the front of your roast and pull the loop around your roast. Shimmy the loop downward to create a loop 1 ½ inches from the outset loop. Pull any loose string so it's snug and repeat the process, tightening as you lot get. To terminate, wrap the cord all the way around the roast lengthwise and so necktie off the end and trim whatever excess string.

  

• SPICE RUB: Whisk together all of the Spice Rub ingredients in a small bowl; set aside. Pat roasts dry out with newspaper towels then evenly rub spice mix all over (it will seem like a lot only use all of it).

  

• BRING TO ROOM TEMPERATURE: Let roasts rest at room temperature for two hours or transfer to the refrigerator to rest uncovered for upwards to 48 hours. If the beef is refrigerated, let it sit at room temperate for 2 hours before cooking.

• HORSERADISH Foam SAUCE: At any indicate while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium basin. Encompass and refrigerate until gear up to use. When ready to employ, taste and adjust to taste if desired.

• GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F. Meanwhile, mix all of the butter spread ingredients together in a bowl until evenly combined; set aside.

• SEAR ROAST: Heat two tablespoons vegetable oil in a large cast iron skillet over medium high-oestrus. When the oil is very hot and just smoking, add beef tenderloin roasts (you may demand to piece of work in batches). Sear each side of beef until deeply browned. Transfer to a plate and wipe out any blackened drippings. Drizzle skillet with oil and transfer roasts back to the skillet. Slather the butter spread all over the tops and sides of the roasts (utilize all of information technology).

  

• BAKE: Transfer the skillet (or use a lightly greased baking dish/roasting pan) to the preheated oven. Bake at 450 degrees F until beef registers desired doneness: betwixt 120-125°F for medium rare, recommended (about 20-25 minutes) or 115-120°F for rare or 130-135°F for medium rare. **Go on in mind the beef will ascension v-7 degrees later on resting, and then take the meat out of the oven 5-seven degrees below the temperature you lot are aiming for. You will likely need to remove one roast before the other.

  

• Residuum AND SLICE: Remove skillet from the oven and drip roasts several times with the buttery juices from the skillet, and so transfer roasts to a cutting board and tent loosely with foil. Let beef rest for 15 minutes before slicing into ½-inch thick slices. Serve with Horseradish Cream Sauce.

• Kosher salt: Is a must for the spice rub because its large texture doesn't clump similar tabular array salt (do Non use the equal amount of table table salt or you will ruin your beef tenderloin!). The amount of salt you need will correlated direct to the size of your beef tenderloin.  Y'all will want ¾ teaspoon salt for every pound of beef if using Morton. Then, the simple equation is .75 10 pounds of beefiness = teaspoons.
• How much beef tenderloin per person: As a full general rule, you'll desire nigh ½ pound of meat person, which means this recipe will serve eight-10 people.
• How do I halve the recipe? If you would similar to halve the recipe to serve 4-6 people, then you volition demand ane ii–3-pound center cut beef tenderloin.  If cooking only the center cut, then check the temperature later fifteen minutes of cooking.
• Whole/unpeeled vs trimmed/peeled:  Unpeeled beef tenderloin will have the fatty, fatty chain and silverskin left on; trimmed/peeled will have the fatty and chain removed just the silverskin is left on. The toll per pound varies significantly between unpeeled and peeled due to the labor involved.  As far as which ane to purchase?  It comes down to your budget, time constraints and knife skills.  Peeled beef tenderloin makes for an effortless dinner, whereas unpeeled, is the way to go if you if you lot are comfy with a pocketknife and are looking to save coin over time.
• How to trim beef tenderloin: See post for how to remove silverskin and fatty chain.
• How to cook the perfect beef tenderloin:  Because beef tenderloin is so lean, it can dry out hands if overcooked and so it is recommended to cook to medium-rare, medium at the most. Utilise your meat thermometer and check your beef right at xx minutes and then every few minutes as needed to achieve the correct temperature.  Amend yet, use a digital probe thermometer and set the desired temperature for 100% accuracy (a digital probe thermometer will change your cooking life!).
• How to store: Leftover beef tenderloin should be stored in an closed container in the refrigerator. When properly stored, the beefiness is good for upward to 5 days.  Run into postal service for lots of leftover ideas.  You tin besides freeze beef tenderloin whole, chopped or in slices. Frozen tenderloin should be used within three-4 months

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