Ever wondered why beef tenderloin is a hit at special events? It’s known for its tenderness and flavor, making any meal feel fancy. But can you make the perfect beef tenderloin at home?
Yes, you can! With the right seasonings and cooking time, your dish can impress like a fancy steakhouse. This guide will show you how to make a delicious beef tenderloin every time.
A whole beef tenderloin weighs about 7 pounds, with the butt pieces around 4 to 5 pounds. It’s a pricey cut, costing $25 to $35 per pound for prime grade. But it’s worth it for the amazing taste and texture.
To get the best results, cook the tenderloin until it reaches an internal temperature just under 140°F. Use 475°F for 15-20 minutes. Remember, different parts cook at different rates, so you’ll get a mix of doneness from rare to medium-rare.
Key Takeaways
- Beef tenderloin is the most tender and expensive cut of beef
- Proper seasoning and cooking time are crucial for the best results
- Aim for an internal temperature just under 140°F for optimal doneness
- Allow the meat to rest for 10-15 minutes before slicing
- Leftover beef tenderloin can be stored in the refrigerator for up to 4 days
Introduction to Beef Tenderloin
Beef tenderloin is a top choice for its amazing tenderness and taste. It’s a lean, small piece from the cow’s loin, a muscle that doesn’t work much. This makes it incredibly soft and tender, loved by steak fans.
What is beef tenderloin?
Beef tenderloin is the most tender beef cut. It’s a long, thin muscle under the ribs, next to the backbone. Since it doesn’t work hard, it stays soft. It’s often used for dishes like filet mignon or Chateaubriand.
Why it’s a popular choice for special occasions
Beef tenderloin shines at special meals for its rich taste and soft texture. It can be cooked in many ways, like roasting or grilling. Knowing how to cook it right is key for a perfect dish. A 3-pound tenderloin can feed up to 16 people, perfect for big events.
Doneness | Temperature | Cooking Time |
---|---|---|
Rare | 130°F | 50 minutes |
Medium-Rare | 135-140°F | 70 minutes |
With its deep flavor and tender feel, beef tenderloin is sure to wow your guests and make any event memorable.
Selecting the Best Beef Tenderloin
Choosing the right beef tenderloin cuts is crucial for a great dish. Look for a deep red color and good marbling when you shop. Make sure to plan for 4-6 ounces per person.
A 3-pound center-cut beef tenderloin is perfect for most recipes. Don’t worry about extra fat – it makes the meat taste better. For a smaller group of 4-6 people, consider a chateaubriand. It’s evenly shaped, making it easier to cook evenly.
Quality comes with a price. Beef tenderloin costs about $40/kg at regular stores and up to $90/kg at high-end butchers. For those on a budget, look for smaller roasts (400-500g) or whole tenderloins at $30/kg. You can save up to 70% by trimming and tying it yourself.
Season your beef tenderloin the night before cooking for the best results. This step enhances flavor and helps create a drier surface for better browning. Proper seasoning techniques can greatly improve the final taste.
“Beef tenderloin is the most tender cut of meat. Treat it right, and you’ll have a meal to remember.”
Lean tenderloin lacks intramuscular fat. Cook it to edge-to-edge pink with a spot of translucent rare meat in the center. This prevents dryness. Understanding the relationship between temperature and fat content will help you achieve the perfect doneness for your beef tenderloin recipe.
Essential Ingredients for the Perfect Beef Tenderloin
Creating the best beef tenderloin recipe starts with picking top-quality ingredients. The right seasoning can turn a good dish into an amazing one. Let’s look at the key parts that make this dish stand out.
High-quality Beef Tenderloin
The main ingredient is a 4 to 4½-pound whole beef tenderloin. This cut is known for its tenderness. It yields about 6 ounces per person. With 564 kcal per serving, it has 33g of protein and 47g of fat.
Salt and Pepper: The Classic Duo
Kosher salt and freshly ground black pepper are the basics for beef tenderloin seasoning. They boost the meat’s natural taste without taking over.
Oil for Searing
Olive oil or avocado oil is crucial for getting that perfect golden crust. This happens during the 10-minute searing process.
Fresh Herbs
Rosemary and thyme bring a deep aroma to the dish. They’re important in making a flavorful herb butter mix that lifts the beef tenderloin recipe.
Garlic and Other Seasonings
Six minced garlic cloves and a bit of onion powder add to the flavor. With 6 tablespoons of softened butter, these ingredients make a delicious garlic herb butter. This takes the dish to a new level.
Ingredient | Amount | Purpose |
---|---|---|
Beef Tenderloin | 4-4.5 lbs | Main protein |
Kosher Salt | 3 tbsp | Flavor enhancer |
Olive Oil | 1/2 cup | For searing |
Garlic | 6 cloves | Aromatic flavor |
Butter | 6 tbsp | For herb mixture |
With these ingredients, you’re set to make a beef tenderloin dish that will impress. This recipe, rated 4.99 out of 5 from 1051 votes, promises a memorable meal.
Preparing Your Beef Tenderloin
Getting ready for a beef tenderloin means paying close attention to details and using the right techniques. First, trim off any extra fat and remove the silver skin. This makes the meat cook evenly and stay tender. Then, wrap the tenderloin in butcher’s string for a neat shape.
Seasoning is key for a tasty beef tenderloin. Use sea salt and freshly ground black pepper for a basic yet effective seasoning. Rub this mix all over the meat and let it sit in the fridge for 24 to 48 hours. This dry brining boosts flavor and helps create a great crust.
Before cooking, let the tenderloin warm up at room temperature for 1-2 hours. This makes sure it cooks evenly. If you like, you can marinate it with herbs, garlic, and oil. Put the marinade on before chilling it overnight for the best flavor.
Searing is important for a tasty crust. Heat some oil in a pan and sear the tenderloin on all sides. This locks in the juices and adds flavor. After searing, it’s ready for roasting to your liking.
“Proper preparation is the foundation of a perfect beef tenderloin. Take your time with each step, and you’ll be rewarded with a truly exceptional dish.”
Best Beef Tenderloin Recipe: Step-by-Step Guide
Are you ready to make the perfect beef tenderloin? Follow this step-by-step guide to get it right. It takes about 45 minutes to cook a 2-pound cut, serving 8 to 12 people.
Preheating the Oven
First, heat your oven to 275°F (135°C). This low temperature helps cook the tenderloin evenly.
Seasoning the Meat
Next, rub the tenderloin with kosher salt, black pepper, and your favorite herbs. For more flavor, mix olive oil, minced garlic, and fresh rosemary into a marinade.
Searing the Tenderloin
Heat a cast-iron skillet over high heat. Sear the tenderloin for 3-5 minutes on each side. This creates a tasty crust.
Roasting to Perfection
Put the seared tenderloin in the oven. It usually takes 25-35 minutes for medium-rare. Use a meat thermometer to check if it’s done – it should be 120-125°F for medium-rare.
Doneness | Internal Temperature | Approximate Cooking Time |
---|---|---|
Rare | 115-120°F | 20-25 minutes |
Medium-Rare | 120-125°F | 25-30 minutes |
Medium | 130-135°F | 30-35 minutes |
After cooking, let the tenderloin rest for 15-20 minutes. It will get juicier and tastier as the internal temperature rises by 5-10 degrees during this time.
The Importance of Resting Your Beef Tenderloin
Getting the perfect beef tenderloin is an art. The key step is resting it after cooking. Let your tenderloin rest for 15-20 minutes before you slice it. This step helps the juices spread evenly, making it juicy and flavorful.
Resting is key for a great result. When you cook, the heat pushes juices to the center. If you cut it right away, these juices will spill out, leaving it dry. But resting lets the juices spread, making it juicy and tender.
For the best results, follow these steps:
- Cook until internal temperature reaches 130°F for medium-rare
- Remove from heat and tent loosely with foil
- Let rest for 15-20 minutes before carving
- Slice thickly for best texture and flavor
Remember, the beef will get slightly more done while it rests. Letting your beef rest is key for the perfect texture and flavor.
Doneness | Internal Temperature | Resting Time |
---|---|---|
Rare | 120-125°F | 15 minutes |
Medium-Rare | 130-135°F | 15-20 minutes |
Medium | 140-145°F | 20 minutes |
Mastering this step will take your beef tenderloin from good to amazing. You’ll impress your guests with top-notch results every time.
Perfect Beef Tenderloin Marinade Ideas
A great beef tenderloin marinade can take your dish to the next level. Let’s look at two tasty options that will make your beef tenderloin seasoning unforgettable.
Soy Sauce and Butter Marinade
This marinade mixes the deep flavors of soy sauce with butter’s richness. It’s ideal for adding depth and complexity to your beef tenderloin.
Ingredient | Amount |
---|---|
Soy sauce | 1/2 cup |
Melted butter | 1/4 cup |
Worcestershire sauce | 2 tablespoons |
Minced garlic | 3 cloves |
Herb and Garlic Marinade
For a classic taste, try this herb marinade. It enhances the beef tenderloin’s natural flavor.
Ingredient | Amount |
---|---|
Olive oil | 1/3 cup |
Fresh rosemary | 2 tablespoons |
Fresh thyme | 2 tablespoons |
Minced garlic | 4 cloves |
Dijon mustard | 1 tablespoon |
Marinate your beef tenderloin for 8-24 hours for the best results. This lets the flavors soak in, making the dish more flavorful. Remember, the ideal internal temperature for medium-rare beef tenderloin is 135°F. Always let your meat rest for 5-10 minutes before slicing to keep its juices in.
Cooking Methods: Grilled vs. Roasted Beef Tenderloin
Beef tenderloin is a versatile cut that shines with different cooking methods. Grilled beef tenderloin and roasted beef tenderloin each offer unique flavors and textures. Let’s explore the differences between these two popular techniques.
Grilled beef tenderloin delivers a smoky flavor and crisp exterior. For best results, preheat your grill to 500°F. A flavorful rub of dark brown sugar, chili flakes, kosher salt, ancho chili powder, and extra virgin olive oil enhances the meat’s taste. Grill until the internal temperature reaches 110°F for medium-rare, then let it rest for 15 minutes.
Roasted beef tenderloin provides even cooking and tender results. You can choose between high-heat and low-heat roasting methods. High-heat roasting takes about 45 minutes and creates a slight crust with a 1/4-1/2″ grey band around the edge. Low-heat roasting takes around 95 minutes but results in an even color from edge to edge with no grey band.
Characteristic | Grilled Beef Tenderloin | Roasted Beef Tenderloin |
---|---|---|
Flavor Profile | Smoky, charred | Rich, herbaceous |
Texture | Crisp exterior, tender interior | Evenly tender throughout |
Cooking Time | Faster (varies by thickness) | 45-95 minutes (depending on method) |
Temperature Control | Requires careful monitoring | More consistent in oven |
Regardless of the method, use a meat thermometer to ensure perfect doneness. Remember, tenderloin has little fat and connective tissue, making it incredibly tender but prone to overcooking. With the right technique, both grilled and roasted beef tenderloin can result in a memorable meal.
Understanding Beef Tenderloin Doneness
Mastering beef tenderloin doneness is key to a perfect dish. The cooking time depends on the size and how well done you like it. For a 7-pound tenderloin at 300°F, plan for 55-60 minutes. Use a meat thermometer to check the internal temperature for precise results.
Rare (120-125°F)
Rare beef tenderloin has a soft, red center. This level of doneness keeps the meat’s natural flavors and tenderness. Cook for about 10-12 minutes per inch of thickness. The final internal temperature should reach 120-125°F.
Medium-Rare (130-135°F)
Medium-rare is the most popular choice for beef tenderloin. It offers a warm red center with a pinkish hue. Aim for 12-14 minutes per inch of thickness. The ideal internal temperature is 130-135°F when removed from the oven.
Medium (140-145°F)
For medium doneness, expect a mostly pink interior with a hint of red. Cook for 14-16 minutes per inch. The target internal temperature is 140-145°F. Remember, the meat will continue cooking slightly during resting.
Doneness | Internal Temperature | Cooking Time (per inch) |
---|---|---|
Rare | 120-125°F | 10-12 minutes |
Medium-Rare | 130-135°F | 12-14 minutes |
Medium | 140-145°F | 14-16 minutes |
After cooking, let the beef tenderloin rest for about 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result. Remember, the beef tenderloin cooking time may vary slightly based on your oven and the exact size of the cut.
Tips for Achieving the Perfect Crust
Creating a delicious crust on your beef tenderloin can take your dish to the next level. Begin by seasoning it well with salt and pepper. Then, let it sit in the fridge without a cover overnight. This step helps remove moisture, making the flavors stronger and preparing the meat for a crispy outside.
To get a great sear, heat a cast-iron skillet until it’s almost smoking. Cook the tenderloin for about 2 minutes on each side. This method creates a beautiful golden crust and keeps the juices inside, adding to the flavor.
While roasting, brush the tenderloin with melted butter and fresh herbs. This not only tastes great but also helps the crust form. For a 2-inch thick tenderloin, cook it to an internal temperature of 130°F (54°C) for medium-rare. This usually takes 5-6 minutes in a 450°F (232°C) oven after searing.
- Use kosher salt for better adherence to the meat
- Pat the tenderloin dry before searing for optimal crust formation
- Consider using a blend of oil and butter for searing to prevent burning
A perfect crust is not just about looks. It’s also about adding a nice texture that goes well with the tender inside of the beef tenderloin. Follow these tips to create a crust that will wow your guests every time.
Slicing and Serving Your Beef Tenderloin
After perfecting your best beef tenderloin recipe, it’s time to slice and serve this delectable cut. Let the meat rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring each bite is moist and tender.
When ready to serve, slice the beef tenderloin into 1-inch thick pieces. This thickness showcases the beautiful pink center while providing a satisfying portion. A whole tenderloin, typically weighing 5 to 8 pounds, can feed 6 to 12 people, depending on appetites and side dishes.
For a stunning presentation, arrange the beef tenderloin cuts on a large platter. This creates an impressive centerpiece for your dinner table. Remember, the recommended portion size is 4-6 ounces per person, slightly less than other beef cuts due to its richness.
- Rare: Internal temperature of 125°F
- Medium-rare: 130°F
- Medium: 140°F
Serve immediately to enjoy the tenderloin at its best. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, wrap slices in foil and warm in a 350°F oven for 10-15 minutes, depending on thickness.
“The art of serving beef tenderloin lies in its simplicity. Let the meat speak for itself.”
Wine Pairings for Beef Tenderloin
Finding the right wine to go with your beef tenderloin can make your meal special. The right wine brings out the best in this lean, tender meat. Let’s look at some great choices for your next dinner.
Red Wine Recommendations
Red wines are a top pick for beef tenderloin. They match the meat’s rich taste with their bold flavors and tannins. Here are some top picks:
- Cabernet Sauvignon: Full-bodied with notes of black currant and cedar
- Malbec: Offers flavors of plum, blackberry, and cocoa
- Merlot: Smooth with hints of cherry and herbs
- Syrah: Features peppery notes and dark fruit flavors
- Tempranillo: Brings cedar and tobacco notes that enhance grilled meat
White Wine Alternatives
While red wines are common, some white wines also pair well with beef tenderloin:
- Full-bodied Chardonnay: Its buttery notes complement the meat’s texture
- Sauvignon Blanc: A crisp option that cuts through the richness of the dish
The key to a great beef tenderloin wine pairing is balance. Pick a wine that enhances the meat’s flavors without overpowering them. Try different wines to find your favorite!
Delicious Side Dishes to Complement Your Beef Tenderloin
Choosing the right side dishes can make your meal special. Beef tenderloin’s lean and tender texture goes well with many sides. For summer, try charred asparagus or a blistered tomato and grape galette. These light dishes balance the rich meat flavor.
For comfort, consider Brown Butter Mashed Potatoes. This dish has fresh sage and crumbled goat cheese for a rustic touch. Yukon Gold Sweet Potatoes Au Gratin is another great choice. It combines two potatoes with a rich gruyere cheese sauce, perfect with beef tenderloin.
Green Beans are quick and easy to make, taking only 6 minutes without blanching. For something special, try MAPLE Bacon Brussels Sprouts. This dish has smoked bacon and maple-Dijon glaze, winning over skeptics.
Don’t forget the sauce! A simple Sour Cream Horseradish Sauce adds a zesty kick. Whether you choose roasted veggies, creamy potatoes, or a fresh salad, these sides will make your meal unforgettable.
FAQ
What makes beef tenderloin a popular choice for special occasions?
Beef tenderloin is lean, small, and flavorful. It’s tender and has a luxurious taste and texture. This makes it perfect for special meals.
How do I select the best beef tenderloin?
Choose a cut with good marbling and a deep red color. The size should serve 4-6 people per serving.
What are the essential ingredients for the perfect beef tenderloin?
You’ll need high-quality beef tenderloin, kosher salt, black pepper, and olive oil or avocado oil. Also, include fresh herbs like rosemary and thyme, garlic, and other seasonings.
How do I prepare the beef tenderloin before cooking?
Trim any excess fat and tie the tenderloin with twine. Season with salt and pepper. For the best flavor, season the meat and refrigerate it uncovered overnight.
What is the best cooking method for beef tenderloin?
Preheat your oven to 275°F (135°C). Rub the tenderloin with salt and a marinade of olive oil, garlic, herbs, and spices. Sear it in a cast-iron skillet for 3-5 minutes per side, then roast until it reaches the desired temperature.
Why is it important to let the beef tenderloin rest after cooking?
Resting the tenderloin for 10-15 minutes lets the juices spread evenly. This makes the meat juicy and flavorful.
What are some popular marinade options for beef tenderloin?
Popular marinades include soy sauce and melted butter for a rich taste, or olive oil, garlic, rosemary, thyme, and seasonings for a classic flavor.
How do grilling and roasting methods differ for beef tenderloin?
Grilling gives a smoky flavor and a crisp outside. Roasting cooks the meat evenly and makes it tender. Both methods can make delicious beef tenderloin.
What are the different levels of doneness for beef tenderloin?
Rare is 120-125°F, very soft and red in the center. Medium-Rare is 130-135°F, slightly pink with a warm red color. Medium is 140-145°F, mostly pink with a hint of red.
How can I achieve a perfect crust on my beef tenderloin?
For a great crust, season the tenderloin and refrigerate it uncovered overnight. Sear it in a hot skillet before roasting. Use butter and herbs to baste it while cooking for extra flavor and crust.
How should I slice and serve the beef tenderloin?
After resting, cut the tenderloin into 1-inch slices. Serve immediately for the best taste and texture. Display it on a platter for a beautiful dinner centerpiece.
What wines pair well with beef tenderloin?
Full-bodied red wines like Cabernet Sauvignon, Merlot, or Syrah pair well with beef tenderloin. For white wine fans, try a full-bodied Chardonnay or a crisp Sauvignon Blanc.
What side dishes complement beef tenderloin?
Great side dishes include roasted potatoes, grilled vegetables, creamy mashed potatoes, or a fresh salad. These enhance the meal without taking away from the star dish – the beef tenderloin.