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Master the Ultimate Beef Tenderloin

Master the Ultimate Beef Tenderloin

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While it may seem intimidating at first, we like to think that cooking an equally beautiful and delicious beef tenderloin is no arduous feat. Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it.

Perfect Beef Tenderloin

When it comes to a hearty beef tenderloin, it's actually quite simple to do in the comfort of your own kitchen. With a reliable thermometer, some kitchen twine, seasoning, and just a little patience, you are set to make a delicious roast. Follow these 4 easy steps to create beef tenderloin perfection.

Pro Tip: Looking for superior flavor and texture? Find a butcher who sells Prime beef. We tested these recipes with both Prime and USDA Choice, and while both scored high marks with tasters, the beefy flavor of Prime is unparalleled when roasted or smoked.

Step 1: Tie the Tenderloin

Tie a trimmed 4-pound beef tenderloin with kitchen twine at 1- to 2-inch intervals. Tuck the "tail," or the tapered end, under, and tie it tight.

Pro Tip: Get more bang for your buck by buying, trimming, and tying the whole cut yourself. Save the trimmings for stir-fry or kebabs. Or call ahead and ask the butcher to trim and tie it for you and grind the trimmings. You're paying for the whole thing, so make the most of the roast.

Step 2: Season Well

Season the tenderloin with salt and pepper, place on a rack set in a foil-lined rimmed baking sheet, and refrigerate overnight or up to 48 hours.

Step 3: Roast Low and Slow

Roast in a 250°F oven until beef registers 125°F with an instant-read thermometer. Remove tenderloin from oven, and brush with melted butter and olive oil. Broil tenderloin until browned, turning once.

Pro Tip: Buy a Dependable Thermometer

Don't rely on your eye or your instinct to know when this pricey cut of meat is perfectly cooked. Invest in a trusty thermometer that can tell you precise measurements without fail. Our Editors recommend the Thermapen. It will ensure you get a perfectly rare center in your beef tenderloins every time.


Step 4: Let Rest

Let rest for 15 minutes to maintain maximum juiciness. Remove the twine, and carve crosswise with a sharp knife.

Build a Holiday Dinner with Beef Tenderloin

If you'd like to try a different cooking method for a whole new flavor, crank up the smoker. Salting and smoking a tender cut of beef gives it an unrivaled flavor, as you'll see with our Smoked Beef Tenderloin. We suggest pairing the tenderloin with Classic Horseradish Cream Sauce. Prepared horseradish works well here, but try fresh horseradish root if you can find it; look in the produce aisle of your supermarket during the fall and winter. Tailor the heat and tang of this silky sauce to your taste buds by adding more or less horseradish, pepper, and lemon. You can also make Board Dressing to accompany the roast. Choose one, or roll the cooked tenderloin in the board dressing, carve, and then serve with the horseradish sauce on the side.

Master the Ultimate Beef Tenderloin - Recipes

So much more than just what's for dinner, beef is a nutrient-dense protein powerhouse designed to satiate our most primal umami craving. And recipes like smoked beef tenderloin and pan-seared rib-eyes are here to help you master your own cooks and keep you fueled for success!

| Yield 16 | June 7, 2021 | Updated: June 7, 2021 by Kita

59377 martha stewart beef tenderloin Recipes

Beef Tenderloin With Rioja Sauce

Beef Tenderloin With Rioja Sauce

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Beef Tenderloin with Shiitake-Red Wine Sauce

Beef Tenderloin with Shiitake-Red Wine Sauce

Beef Tenderloin Supreme

Beef Tenderloin Supreme

Beef Tenderloin with Garlic and Brandy

Beef Tenderloin with Garlic and Brandy

Beef Tenderloin Roast With Mushroom Sauce

Beef Tenderloin Roast With Mushroom Sauce

Beef Tenderloin in Mushroom-Wine Sauce

Beef Tenderloin in Mushroom-Wine Sauce

Beef Tenderloin With Savory Saucy Mushrooms and Lentils

Beef Tenderloin With Savory Saucy Mushrooms and Lentils

Beef Tenderloin With Cherry Port Sauce and Gorgonzola

Beef Tenderloin With Cherry Port Sauce and Gorgonzola

Beef Tenderloin With Chocolate Wine Sauce

Beef Tenderloin With Chocolate Wine Sauce

Beef Tenderloin Steak With Port Sauce

Sous Vide Beef Tenderloin


For the sous vide tenderloin

2 8oz Frontiere Natural Meats organic beef tenderloins
2 Tbsp olive oil
4 Tbsp butter, divided
2 sprigs fresh rosemary (or ½ tsp dried)
2 sprigs fresh thyme (or ½ tsp dried)


For the sous vide tenderloin:

Place your sous vide cooker in a pot of water and set to 140°F (for medium doneness).

Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Pat tenderloins dry with paper towels. Sprinkle on a pinch of salt and add steaks to skillet. Sear for 2-3 minutes per side. Remove tenderloins to a plate to cool.

Place fresh herbs in the skillet, reduce heat to medium, and sauté for one minute. Reserve remaining oil in the skillet.

Add herbs, meat, and 1 Tbsp butter per tenderloin to a freezer bag or food-safe vacuum bag and seal with a vacuum sealer or by using this water displacement method.

Clip the bag to the side of the pot and cook for 90 minutes.

Once finished, remove the meat and herbs. Discard bag. Heat 1 Tbsp butter and herbs in a clean skillet over high heat. Sear each tenderloin for 1 minute per side. Remove to a plate, and pour remaining butter over each steak. Allow to rest for 5 minutes and slice just before serving. Serve with red wine sauce and roasted or steamed potatoes, carrots or greens.


When well-executed, Beef Bourguignon is a truly glorious dish, perfect as the centerpiece of a dinner among friends. The concept is simple: beef is marinated overnight in red wine and aromatic vegetables and then braised in the oven with the marinade, stock, and vegetables until the meat is succulent and tender. About 15 minutes before serving, garnishes of tiny onions, mushrooms, and bacon are added to the beef and to the robust mahogany sauce created during the cooking.
I learned to cook in France during the German occupation, a time when food and gas shortages forced many households to return to cooking on the hearth. On the rare occasion when my mother made beef stew, she used a thick old copper pot called a braisière (or brazier), which sported two lids, one deep and concave, the second more decorative. She filled the pot with seared meat, aromatics, stock, and wine, and fitted the concave lid inside so it rested just a hair above the ingredients in the pot. The pot was then nestled into a bank of smoldering coals, known as braises, and the concave lid was filled with more coals (later on, when we had a gas stove, we filled the lid with boiling water). Then the second lid was set on top.

In the old days, we larded our beef with seasoned pork fat back to prevent it from being dry after being braised. There is no longer a need for this, as long as you choose a cut with either a lot of collagen, such as the blade roast, or one with visible marbling.

Drying the meat means better browning, which ultimately gives more flavor to the sauce. Sautéing the aromatics until softened releases their flavors.

As you review the recipe, a few ingredients may strike you as odd. I’ll explain them.

The secret ingredient. Pork rind, scraped of fat, gives this beef braise its voluptuous sauce

While the beef is braising, you’ll prepare what we call the garnishes, though don’t be misled by the term: these are not plate adornments but rather integral parts of the dish. The garnishes are mushrooms, onions, and, traditionally, fresh pork brisket, cut into short, thin strips, called lardoons. Since pork brisket is close to impossible to get in this country, I use the best slab bacon I can find, blanching it (starting in cold water) to remove some of the smokiness. The lardoons of bacon should be cooked to be as golden as possible all around, but never crisp to the core.

Pressing on the vegetable solids during straining extracts as much liquid—and flavor—as possible. A final strain of the defatted sauce removes protein particles that coagulated during the reduction—no pressing this time.

Beef Tenderloin Sliders with Horseradish Sauce

  • shellfish-free
  • tree-nut-free
  • fish-free
  • alcohol-free
  • soy-free
  • peanut-free
  • pork-free
  • Calories 517
  • Fat 42.7 g (65.7%)
  • Saturated 15.4 g (76.9%)
  • Carbs 1.2 g (0.4%)
  • Fiber 0.4 g (1.7%)
  • Sugars 0.4 g
  • Protein 30.4 g (60.7%)
  • Sodium 430.5 mg (17.9%)


For the beef tenderloin:

(2 1/2 to 3 pound) beef tenderloin, preferably the center cut

freshly ground black pepper

For the horseradish sauce:

mayonnaise, store-bought or homemade

prepared horseradish, or to taste

Freshly ground black pepper

For the sliders:

Dinner rolls, such as Parker House


Remove tenderloin from the refrigerator at least one hour before cooking. Trim any fat and silver skin from the beef and discard.

Preheat the oven to 475°F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with salt and pepper. Cook the beef for 15 minutes. Pour the butter over the beef and continue roasting until it reaches an internal temperature of 130°F for medium rare, 25 to 30 minutes. (The temperature will rise 5 to 10 degrees while resting.)

Allow the meat to cool to room temperature, then wrap in foil and refrigerate for 8 hours or overnight. Cut into very thin slices for sliders.

For the horseradish sauce, combine mayonnaise, horseradish, and milk until desired consistency is reached. Season with black pepper.

Serve sliced beef with dinner rolls, spinach, and horseradish sauce.

Recipe Notes

This is a smaller cut of beef tenderloin cooked at a high temperature. For larger cuts, reduce the oven temperature to 400°F after 15 minutes to prevent the meat from drying out.

Recipe Summary

  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon snipped fresh rosemary
  • 3 cloves garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 2.5-3 pound center-cut beef tenderloin roast or boneless pork top loin roast*
  • 1 4-6 ounce log garlic and herb goat cheese (chevre), cut crosswise into 8 slices or 1/2 of an 8-oz. tub cream cheese spread with chive and onion
  • Snipped fresh rosemary
  • Garnishes (optional)

Preheat oven to 425 degrees F. In a small bowl combine mustard, oil, 1 tablespoon rosemary, garlic, salt, and pepper. Spread mixture over the beef tenderloin or pork loin. Place roast on a rack in a shallow roasting pan.

Place roast in oven. For medium-rare doneness, roast the beef, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F on an instant-read thermometer. Cover with foil let stand 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. (For medium doneness, roast, uncovered, for 45 to 50 minutes or until meat reaches 150 degrees F. Cover and let stand as directed above.)

Cut roast into 8 slices about 1 to 1-1/2 inch apart, cutting to, but not through, bottom of the meat. Tuck a slice of goat cheese into each cut (or spoon 1 tablespoon cream cheese into each cut). Sprinkle with additional rosemary. To serve, slice through the meat between each cheese portion. Serve roast with figs, steamed beets, and steamed baby artichokes.. Makes 8 servings.

Grilled Beef Tenderloin Steaks

Grilled Beef Tenderloin Steaks are one of my favourite things in the entire world. This is a simple, quick and incredibly tasty way to make them. Keep it simple and let the quality of the beef stand on its own.

There are just some cuts of meat you covet. Ones that require very little messing with. Beef Tenderloin is one of those special cuts. It is wildly expensive so I buy it whole and break it down myself. Yes, I’m THAT girl. Deal with it.

I tend to love Costco for buying meat. They have amazing beef at our store in the city. I’ve always loved beef tenderloin but never purchased it until a couple of years ago. It was too expensive. Then I learned how to cut it up myself. Learning how to break down large cuts is a game changer.

I cut mine so I can get 1 roast, at least 3 to 4 meals of steaks, then any small trimmings go into a pile for making stir fry. I usually get at least 2 stir fry meals out of one tenderloin. Then I grind the chain and we use that for burgers or pasta sauces. Nothing goes to waste. I’m always impressed how many meals I can get out of 1 piece. I buy the least expensive one I can find that looks amazing. So usually for about $60 to $70 I can get 8 to 10 meals. Not too shabby if you ask me. Occasionally I’ll buy a bigger one for about $100 if I can swing it, but usually it’s just too much dough for me to shell out.

The next time I pick one up I’ll shoot a video for you. That way any one who wants to learn how to do it can pick up some tips. You will be surprised how easy it is.

In the meantime, one of my favourite things to do when we buy tenderloin is to grill it immediately. I’m usually tripping over my own feet trying to get out to the grill quickly. If we have leftovers, which is rare, I’ll make them into a stir fry or a steak sandwich that will blow your mind. That’s another little treat for another post. I swear my grilled steak sammies are better than sex. No lie.

Okay I keep getting distracted. Let’s get to those beef tenderloin steaks before all hell breaks loose. Focus!

How To : Cook beef tenderloin with Paula Deen for the holidays

The secret to Paula Deen's famous beef tenderloin dish? Bacon grease. Now that the holiday season is in full swing, don't you dare feel guilty about indulging a little. or adding a pound of lard to deep fry your next turkey.

If you want to prepare a holiday dish your friends and family will remember and request year after year, check out this video to learn how to make a beef tenderloin with Paula Deen.

Congeal bacon fat and rub it all over the Tenderloin. Just a little bit to add some flavor and fat to the meat. It tastes so good!

Whatever main dish you are cookin', be sure to watch that oven so you don't burn the dish. Overcooking meat and poultry is a very easy thing to do, and no one likes a dried out dish.

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