If you’re craving a dish that truly feels like a celebration on your plate, the Best Beef Tenderloin Recipe is exactly what you need. This recipe highlights the tenderest, most succulent cut of beef, perfectly seasoned and cooked to melt-in-your-mouth perfection. Whether it’s a special occasion or you just want to treat yourself and loved ones to something extraordinary, this dish promises to impress every time with its rich flavors and elegant presentation. From the sizzling crust to the juicy center, every bite is pure bliss.
Ingredients You’ll Need
The magic of the Best Beef Tenderloin Recipe lies in its simplicity. Each ingredient plays a vital role, from enhancing flavor to adding texture and color, creating a truly memorable meal without any fuss.
- 3 lbs. beef tenderloin (center-cut, also called chateaubriand): The star of the show, prized for its tenderness and fine grain.
- Kosher salt: Helps to season deeply and bring out the natural flavors of the beef.
- ¼ cup black peppercorns (crushed): Adds a perfect peppery crust with a little bite.
- ½ cup unsalted butter (1 stick): Provides richness and helps baste the meat as it roasts.
- 4 sprigs fresh thyme: Infuses subtle aromatic notes that complement the beef beautifully.
- 2 cloves garlic (peeled and chopped): Delivers a gentle pungency that enhances depth of flavor.
- 1 shallot (roughly chopped): Adds a mild sweetness to the overall seasoning.
- Coarse sea salt (such as fleur de sel or Maldon): Sprinkled at the end for that satisfying crunch and burst of saltiness.
- Chopped fresh chives: Brings a fresh, green finish that brightens the dish.
- Brandy peppercorn sauce (click for recipe): A luscious, creamy sauce that elevates the beef’s richness.
- Mustard cream sauce (click for recipe): Offers a tangy and smooth accompaniment perfect for balancing flavors.
How to Make Best Beef Tenderloin Recipe
Step 1: Prepare and Season the Beef
Begin by trimming any excess fat and silver skin from the beef tenderloin. Pat it dry with paper towels to help achieve that coveted crust. Generously season all sides with kosher salt, then press the crushed black peppercorns onto the surface for a bold flavorful crust that locks in the juices as the beef roasts.
Step 2: Sear and Roast
Heat a heavy skillet over medium-high heat and add a tablespoon of butter. Once melted and shimmering, carefully place the tenderloin in the pan and sear it on all sides until it develops a rich golden-brown crust—this process locks moisture and flavor inside. After searing, transfer the meat to a roasting pan. Surround it with fresh thyme, garlic, chopped shallot, and remaining butter, which will melt to baste the meat as it cooks, infusing it with herbal and savory notes.
Step 3: Oven Roasting and Resting
Roast the tenderloin in a preheated oven at 400°F for about 45-60 minutes, or until a meat thermometer reads 130°F for medium-rare doneness. Remove it from the oven and tent with foil to rest for at least 15 minutes—this crucial step allows the juices to redistribute, resulting in a tender, juicy steak experience with every bite.
How to Serve Best Beef Tenderloin Recipe
Garnishes
A sprinkle of coarse sea salt and freshly chopped chives right before serving brings fresh bursts of flavor and texture, making every mouthful exciting. These simple garnishes add a pop of color and a delicate finishing touch that makes your presentation look as delicious as the dish tastes.
Side Dishes
The Best Beef Tenderloin Recipe pairs wonderfully with sides that complement its rich flavors. Think creamy mashed potatoes, roasted garlic green beans, or a buttery wild mushroom risotto. Each side contributes its own texture and flavor, allowing the beef to remain the star while creating a well-rounded meal.
Creative Ways to Present
For a stunning presentation, slice the tenderloin into medallions and arrange on a large platter garnished with sprigs of thyme and a drizzle of the brandy peppercorn or mustard cream sauce. You can also serve it family-style with the sauces in small bowls alongside to let guests customize their bites.
Make Ahead and Storage
Storing Leftovers
To keep leftover beef tenderloin fresh, wrap it tightly in aluminum foil or store it in an airtight container in the refrigerator. It’s best eaten within 3 days to maintain optimal flavor and tenderness.
Freezing
You can freeze cooked beef tenderloin by wrapping it securely in plastic wrap and then aluminum foil or placing it in a vacuum-sealed bag. Frozen leftovers remain good for up to 2 months. Thaw slowly in the refrigerator before reheating to preserve texture.
Reheating
Reheat leftover tenderloin gently to avoid drying it out. The best method is using a low oven (around 250°F) to warm the slices wrapped in foil or a covered dish until just heated through. You can also briefly pan-sear slices in butter to refresh the crust.
FAQs
What’s the best temperature to cook beef tenderloin to?
For the Best Beef Tenderloin Recipe, medium-rare is ideal, which means roasting until your thermometer reads about 130°F. This keeps the meat juicy and tender. You can adjust according to preference, but avoid overcooking to maintain that buttery texture.
Can I use a grill instead of an oven for this recipe?
Absolutely! Sear the tenderloin on high heat over direct flames to develop color, then move it to indirect heat and cover to cook through. Just keep a thermometer handy to avoid overcooking.
How do I make the brandy peppercorn and mustard cream sauces?
Both sauces are classic accompaniments made by reducing cream with flavors like brandy, mustard, peppercorns, and aromatics. You can find detailed recipes linked above, which are simple yet elevate the dish to restaurant quality.
Is beef tenderloin expensive to buy?
Beef tenderloin is one of the pricier cuts due to its tenderness and flavor profile, but when cooked simply like in the Best Beef Tenderloin Recipe, it’s a worthwhile splurge for special occasions that’s worth every penny.
How long should I let the beef rest after cooking?
Resting for 15 minutes after roasting is essential. It lets the juices settle back into the meat, ensuring the tenderloin stays moist and flavorful when sliced.
Final Thoughts
The Best Beef Tenderloin Recipe is truly a standout dish that brings a slice of luxury to your table with every bite. It’s approachable yet impressive, simple but packed with layers of rich, satisfying flavor. Once you try it, you’ll understand why it’s a beloved classic perfect for any memorable meal. So, gather your ingredients, take your time with each step, and enjoy the pure joy this recipe brings.
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Best Beef Tenderloin Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Best Beef Tenderloin Recipe delivers a succulent, tender center-cut chateaubriand cooked to perfection. Seasoned generously with cracked black peppercorns and kosher salt, then seared in butter with fresh thyme, garlic, and shallots, this dish is elevated with optional brandy peppercorn and mustard cream sauces. Perfect for special occasions, it serves 6 to 6 people and offers a rich, flavorful experience with beautifully caramelized crust and juicy, tender meat inside.
Ingredients
Beef Tenderloin
- 3 lbs. center-cut beef tenderloin (chateaubriand)
- Kosher salt, to taste
- ¼ cup black peppercorns, crushed
Seasonings & Aromatics
- ½ cup unsalted butter (1 stick)
- 4 sprigs fresh thyme
- 2 cloves garlic, peeled and chopped
- 1 shallot, roughly chopped
- Coarse sea salt (such as fleur de sel or Maldon), for finishing
- Chopped fresh chives, for garnish
Sauces (Optional)
- Brandy peppercorn sauce (recipe linked separately)
- Mustard cream sauce (recipe linked separately)
Instructions
- Prepare the Beef Tenderloin: Pat the beef tenderloin dry with paper towels. Generously season the entire surface with kosher salt and crushed black peppercorns, pressing the seasoning into the meat to ensure it adheres well.
- Sear the Tenderloin: In a large heavy skillet or cast-iron pan, melt the unsalted butter over medium-high heat. Once melted and foaming, add the fresh thyme sprigs, chopped garlic, and shallots to infuse the butter. Place the seasoned tenderloin in the pan and sear on all sides until a deep golden crust forms, about 3-4 minutes per side.
- Roast to Finish: Preheat the oven to 375°F (190°C). Transfer the seared beef tenderloin to a roasting pan if not using an oven-safe skillet. Roast in the oven for approximately 60-75 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust time if preferred doneness varies.
- Rest the Meat: Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes to allow juices to redistribute, ensuring a juicy slice.
- Serve: Slice the beef tenderloin into thick medallions. Sprinkle with coarse sea salt and fresh chopped chives for extra flavor and presentation. Serve with brandy peppercorn sauce and mustard cream sauce on the side, if desired.
Notes
- Use a meat thermometer to check doneness accurately and avoid overcooking.
- Allow the meat to come to room temperature for about 30 minutes before cooking for even cooking.
- For a more intense pepper crust, toast and crush peppercorns fresh before seasoning.
- The resting step is crucial for juicy and tender meat slices.
- Both suggested sauces complement the tenderloin well but can be omitted depending on preference.
