Beef Tenderloin Recipe

3 Ratings. The Best Classic Beef Stroganoff. Steak and Mushroom Tortellini Alfredo. 3 Ratings. Broiled Filet Mignon. 2 Ratings. Filet Mignon and Balsamic Strawberries. 33 Ratings. Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475° oven until the temperature reaches just under 140°, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Step.

Beef Tenderloin Skewers. Nancy uses stalks of rosemary as edible toothpicks for the cubed beef tenderloin. She whips up a simple mustard horseradish sauce to serve alongside the luxurious appetizer. Beef stroganoff is the perfect meal for a chilly winter day, and this warming recipe is made with high-quality beef tenderloin to make it extra luscious. It's easy and quick—the whole dinner.

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Grilled Beef Tenderloin

Step 2 Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt.

Preheat oven to 425 degrees F. Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust. Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix.

Preheat the oven to 350 degrees F (175 degrees C). Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin. Bake in preheated oven for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium.

Step 2. Heat the oven to 450 degrees. Line a large sheet pan with foil. Place the beef on the pan. Step 3. Mix the butter, soy sauce, Worcestershire sauce and sugar in a small bowl until the sugar dissolves. Pour the mixture all over the beef, using your hands to spread it around.

Instructions. Stir butter, salt, mustard, pepper, and garlic. Place beef on a wire rack in a rimmed baking sheet. Rub butter mixture all over beef, and chill, uncovered, at least 8 hours. Let beef stand about 20 minutes at room temperature. Returning to room temperature before cooking helps the tenderloin to cook more evenly.

Directions. Preheat oven to 425°. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper. Bake at 425° for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium rare). Cover loosely with aluminum foil; let stand 15 minutes before slicing.

Juicy, tender, and oh-so-delicious, our Whole Beef Tenderloin recipe makes a perfect holiday meal. Complete with sea salt, pepper, garlic, and thyme, this is the best beef tenderloin with a beautiful crust and so much flavor in every bite. Prep Time 5 mins. Cook Time 1 hr 15 mins. Total Time 1 hr 20 mins.

1. Preheat the oven to 350ºF. 2. Place a three-pound beef tenderloin roast into a shallow glass baking dish. Pour 3/4 cups of low-sodium soy sauce over the beef tenderloin roast, followed by half a cup of melted butter.

Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds. 5.0

Step 1: Season the beef tenderloin. Preheat the oven to 500°F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Step 2: Cook the beef. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Ina isn't messing.

Beef Tenderloin Recipes. We have beef tenderloin recipes perfect for a holiday meal or elegant dinner. Use a whole beef tenderloin to make a gourmet dish, or find a recipe for thin sliced beef tenderloin if you're serving a larger crowd. Add Filter.

Step 1: Make the Sauce. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.

Heat a heavy 12-inch skillet over medium-high heat. Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast.

Instructions. Preheat oven to 500 degrees. Tie tenderloin with kitchen twine so it is an even thickness all the way across. Rub the tenderloin with softened butter and season with kosher salt and pepper. Place into a large oven-safe skillet or baking pan (a cast iron skillet works great for this).

Remove from heat, and allow to cool. Place beef in a glass, enamel, or stainless steel pan. Pour cooled marinade over beef, and cover. Allow to marinate overnight in fridge. Remove from fridge several hours before roasting. Preheat oven to 450°F. Place meat in shallow baking pan, and pour marinade over it. Roast for 20 minutes, basting with.

Heat the oil: Heat a tablespoon of vegetable oil in a cast iron skillet. Sear: Add the tenderloin to the hot oil and sear on all sides until browned. Roast: Transfer skillet to a preheated oven and continue to cook for 25 minutes at 450˚F, or until internal temperature of the roast reaches 125˚F to 130˚F.

For a 2-1/2-pound beef tenderloin, roast the meat uncovered for 20 minutes at 250°F. Then turn up the heat to 425°F. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135°F (about 30 to 40 minutes). Remove from the oven. Cover loosely with foil.

Roast the beef tenderloin for 15-20 minutes, depending on how you like your meat cooked (see temperature tips above). Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes, to allow the juices to redistribute. Then remove the twine and slice into 1-inch thick pieces.

The best beef tenderloin recipe slathered in garlic herb butter is outrageously juicy, bursting with flavor and so easy! This beef tenderloin recipe is an effortless, melt-in-your-mouth, show stopper dripping with so much flavor you will be obsessed. It is celebration, special occasion and holiday worthy (perfect for Valentine's Day and Christmas!) and is foolproof as long as you have a meat.

Slow-roast the tenderloin. Place the sheet pan with the rack and seasoned tenderloin on top on the center rack of the heated oven. Roast for 2 to 3 hours at 225 degrees F or until the tenderloin is cooked to an internal temperature between 120 and 125 degrees F for medium-rare. Remove the meat from the oven for now.

Let beef stand at room temperature for 1-2 hours before roasting. Arrange oven rack to the middle of your oven and preheat to 430°F (220°C). Season each beef tenderloin roast all over with salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until hot.

Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef. 3. Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F.

Directions. Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-50 minutes.

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