Beef Tenderloin With Red Wine Recipe

Beef Tenderloin With Red Wine Recipe

Elegant, deeply savory, and perfect for a special dinner—tender beef finished with a glossy red-wine reduction. Ready in about 45–60 minutes.

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Why this works

• Searing locks in flavor; roast finishes gently for a perfect center.

• Red-wine reduction concentrates savory notes and adds a silky, luxurious finish.

• Minimal ingredients, maximum impact.

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⏱ Time & Yield

• Active time: 20–25 minutes

• Total time (including roast + rest + sauce): 45–60 minutes

• Serves: 6–8 (for a 2–3 lb / 900 g–1.3 kg whole tenderloin)

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🛒 Ingredients

For the beef

• 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed

• 2 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder (optional)

• 1 tsp fresh thyme or rosemary, finely chopped (or 1 tsp dried)

For the red wine sauce

• 1 cup (240 ml) dry red wine (Cabernet, Merlot, Syrah)

• 1 cup (240 ml) beef stock (low-sodium preferred)

• 1 small shallot, finely minced (or 1 small onion)

• 1 garlic clove, smashed (optional)

• 1 sprig fresh thyme (or ½ tsp dried) + 1 bay leaf (optional)

• 1 tbsp balsamic vinegar or 1 tsp Dijon mustard (optional, for brightness)

• 2 tbsp cold unsalted butter (to finish)

• 1 tsp cornstarch + 1 tbsp water (optional — for thicker sauce)

• Salt & pepper to taste

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🔪 Method

1) Bring to room temperature & preheat

Remove tenderloin from the fridge 30–45 minutes before cooking. Preheat oven to 425°F (220°C).

2) Season & sear

Pat the tenderloin very dry. Rub with olive oil, salt, pepper, garlic powder, and chopped herbs. Heat an oven-safe skillet (cast iron ideal) over high heat until smoking slightly. Sear the tenderloin 2–3 minutes per side until deep brown on all sides. Transfer skillet to oven.

3) Roast to doneness

Roast until internal temperature reaches your target (use an instant-read thermometer):

• 125°F (52°C) — Rare

• 135°F (57°C) — Medium-rare (recommended)
  Check after ~12–18 minutes depending on thickness. Remove from oven 5°F (≈3°C) below target to allow carryover, tent loosely with foil, and rest 10–15 minutes.

4) Make the red wine sauce (while beef rests)

1. Pour off excess fat from the skillet, leaving browned bits. Place skillet over medium heat (or use a separate saucepan).

2. Add a splash of oil if needed; sauté shallot until translucent (1–2 minutes). Add smashed garlic and thyme; cook 30 seconds.

3. Deglaze with the red wine, scraping up browned bits. Bring to a boil and reduce by about half (8–12 minutes).

4. Add beef stock and balsamic or Dijon (if using); simmer until sauce coats the back of a spoon (another 5–8 minutes).

5. For a glossy finish, whisk in cold butter, one tablespoon at a time. If you want a thicker sauce, whisk cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the simmering sauce and cook 1–2 minutes.

6. Taste and season with salt & pepper. Strain sauce through a fine sieve for a smooth presentation (optional).

5) Slice & serve

Slice tenderloin into medallions, arrange on a warmed platter, and spoon red wine sauce over the slices. Garnish with fresh thyme sprigs.

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🍷 Pairing & Sides

• Wine: Cabernet Sauvignon, Merlot, Syrah, or a rich Bordeaux blend.

• Sides: creamy mashed potatoes, parmesan polenta, roasted root vegetables, sautéed mushrooms, or buttered green beans.

• Finish: a light drizzle of good olive oil or a few flaky sea-salt flakes on the meat before serving.

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💡 Pro Tips

• Thermometer = perfect results. Don’t guess internal temps.

• If you prefer a richer sauce, replace half the beef stock with low-salt demi-glace or reduce the wine longer.

• For uneven tenderloins, roast on a rack so air circulates and checks heat more evenly.

• Sauce scaling: this recipe makes about 1–1¼ cups. Double wine/stock for a larger crowd.

• Make-ahead: Sauce keeps 2–3 days refrigerated (reheat gently). The tenderloin is best served same day.

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Variations

• Pan-seared medallions: Slice tenderloin into 1½-inch steaks and cook 1–2 minutes per side for a fast, elegant dinner. Use the same pan sauce.

• Mushroom-red wine sauce: Sauté sliced cremini or shiitake with shallots before deglazing.

• Shallot-Balsamic glaze: Add 2 tbsp aged balsamic at the end for a bright, syrupy finish.

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Final result

Silky, tender beef crowned with a deeply flavored red-wine reduction—restaurant elegance at home. Would you like this formatted as a printable one-page recipe card or scaled for 2 or 12 guests?

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 3 Pound Beef Tenderloin
* 1/2 teaspoon Sea Salt
* 1/2 teaspoon Black Pepper,freshly crushed
* For the cooking mixture:
* 6 Tablespoons Butter
* 1/2 Cup Shallots,chopped fine
* 1-1/2 Cups of Ruby Red Port
* 1 Cup Beef Broth
* 1/2 teaspoon Pepper

Beef Tenderloin Recipe Instructions :

1. Trim all fat from beef(my preference)
2. Tie,if need be,place in shallow pan.
3. Sprinkle with salt and crushed peppercorns.
4. ~I like medium rare~
5. Place in a 400 degree oven and roast for 30 to 35 minutes.
6. Remove and cover with foil and let rest for about 20 minutes for the juices to return to the center.
7. While the tenderloin is resting,place in skillet,2 tablespoons of butter,add the shallots,cook for about 2 minutes,stirring often.
8. Add wine,cook about 5 minutes or until reduced some.
9. Stir in the beef broth,heat until rolling boil.
10. Reduce heat and cook for about 12 minutes,stirring often,until this is reduced to 1 Cup,of richness.
11. Beat in remaining 4 tablespoons of pure butter,1 tablespoon at a time,beating with a wire whisk.
12. Beat in the 1/2 teaspoons of pepper.
13. Slice and serve with the wine sauce.

VIDEO:

Beef Tenderloin And Broccoli Recipe

Beef Tenderloin And Broccoli Recipe

Melt-in-your-mouth beef tenderloin with vibrant broccoli florets, coated in a deeply flavorful garlic-soy sauce—better than takeout, elegant enough for company.

⭐ Why This Recipe Delivers

• Premium beef stays incredibly tender

• Broccoli adds freshness and crunch

• Restaurant-style sauce made in minutes

• Ready in under 30 minutes

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🛒 Ingredients

For the Beef

• 1½ lb (680 g) beef tenderloin, sliced thin against the grain

• 1 tbsp neutral oil (avocado or vegetable)

• ½ tsp kosher salt

• ½ tsp black pepper

For the Broccoli

• 4 cups broccoli florets

• 2 tbsp water (for steaming)

For the Sauce

• ⅓ cup beef broth

• 3 tbsp soy sauce (low sodium preferred)

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp brown sugar or honey

• 1 tsp cornstarch

• 1 tsp sesame oil

Aromatics

• 3 garlic cloves, minced

• 1 tsp fresh ginger, grated (optional)

Optional Garnish

• Sesame seeds

• Sliced green onions

• Red pepper flakes

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🔥 Instructions

1️⃣ Prep the Sauce

• In a small bowl, whisk together beef broth, soy sauce, oyster sauce, hoisin, sugar, cornstarch, and sesame oil.

• Set aside.

2️⃣ Cook the Broccoli

• Heat a large skillet or wok over medium-high heat.

• Add broccoli and 2 tbsp water.

• Cover and steam 2–3 minutes until bright green and crisp-tender.

• Remove broccoli and set aside.

3️⃣ Sear the Beef

• Increase heat to high.

• Add oil to the same skillet.

• Season beef lightly with salt and pepper.

• Sear beef in a single layer for 1–2 minutes per side until just browned.

• Remove and set aside (do not overcook).

4️⃣ Build Flavor

• Lower heat to medium.

• Add garlic and ginger to skillet; sauté 30 seconds until fragrant.

• Whisk sauce again and pour into pan.

• Simmer 1–2 minutes until thick and glossy.

5️⃣ Combine & Finish

• Return beef and broccoli to skillet.

• Toss gently to coat everything evenly.

• Cook 1–2 minutes until heated through.

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🍽️ Serve

• Serve hot over steamed jasmine rice, brown rice, or noodles.

• Garnish with sesame seeds and green onions.

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💡 Pro Tips

• Slice beef against the grain for maximum tenderness

• Don’t overcrowd the pan—cook beef in batches if needed

• Swap broccoli for snap peas or bok choy if desired

• For extra richness, add 1 tbsp butter at the end

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🔄 Variations

• Spicy: Add chili garlic sauce or sambal

• Low-carb: Serve over cauliflower rice

• Citrus twist: Finish with a squeeze of fresh lime

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🏆 Final Result

Tender beef, crisp broccoli, and a glossy, savory sauce—simple, elegant, and deeply satisfying.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 1 pound beef tenderloin steaks
* 2 teaspoons minced fresh ginger
* 2 cloves garlic minced
* 1/2 teaspoon vegetable oil
* 3 cups broccoli florets
* 1/4 cup water
* 2 tablespoons teriyaki sauce
* 2 cups hot cooked white rice

Beef Tenderloin Recipe Instructions

1. Cut beef crosswise into 1/8" thick slices then toss with ginger and garlic.
2. Heat oil in wok or large nonstick skillet over medium heat.
3. Add half of the beef mixture and stir fry for 3 minutes.
4. Remove from walk and repeat with remaining beef then remove and reserve.
5. Add broccoli and water to wok then cover and steam 5 minutes.
6. Return beef and any accumulated juices to wok.
7. Add teriyaki sauce and cook until heated through.
8. Serve over rice....enjoy the beef tenderloin recipe !

VIDEO:

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Dijon Beef Tenderloin Recipe

Dijon Beef Tenderloin Recipe

Elegant, tangy, and utterly melt-in-your-mouth — a Dijon-crusted beef tenderloin that’s perfect for dinner parties or holiday feasts.

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Why this works

• Bright Dijon cuts through the rich beef for balance

• Quick sear + oven roast gives a perfect crust and tender center

• Versatile: crust, sauce, or both depending on your mood

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⏱️ Time & Yield

• Active time: 20–30 minutes

• Total time: 45–60 minutes (including roasting + resting)

• Serves: 6–8 (2–3 lb / 900 g–1.3 kg tenderloin)

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🛒 Ingredients

For the beef

• 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed (whole or center-cut roast)

• 2 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

For the Dijon crust

• 3 tbsp Dijon mustard (use smooth or a mix of smooth + whole grain)

• 2 tbsp whole-grain mustard (optional — texture & pop)

• 3 tbsp unsalted butter, melted (or mayo for ease)

• 2 garlic cloves, minced

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)

• ½ cup panko breadcrumbs (optional — for a light golden crust)

• Zest of ½ lemon (optional — lifts the mustard)

For an optional Dijon cream sauce

• 1 tbsp butter

• 1 small shallot, minced

• ½ cup dry white wine or chicken/beef stock

• 1 cup heavy cream

• 1–2 tbsp Dijon mustard (to taste)

• Salt & pepper to taste

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🔥 Method

1. Bring to room temperature & preheat

Remove tenderloin from the fridge 30–45 minutes before cooking. Preheat oven to 425°F (220°C).

2. Season & sear

Pat beef dry. Rub with olive oil, garlic powder, salt, and pepper. Heat an oven-safe skillet (cast iron ideal) over high heat. Sear the tenderloin on all sides until deeply browned — about 2–3 minutes per side. Remove skillet from heat.

3. Make the Dijon crust

In a bowl, combine Dijon(s), melted butter, minced garlic, parsley, thyme, lemon zest (if using). If using panko, stir them in last so the paste remains spreadable.

4. Coat the tenderloin

Brush the seared tenderloin evenly with the Dijon mixture. If using panko, press it lightly onto the mustard so it adheres.

5. Roast to doneness

Return skillet to the oven. Roast until internal temperature with an instant-read thermometer reaches your target:

• 125°F (52°C) — Rare

• 135°F (57°C) — Medium-rare (recommended)
  Check at ~12–18 minutes depending on thickness. Remove from oven when 5°F (≈3°C) below target (carryover will finish it).

6. Rest

Tent loosely with foil and rest 10–15 minutes. Slice into medallions and serve.

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🧂 Dijon Cream Sauce (optional, quick)

1. In a small saucepan, melt butter over medium heat; sauté shallot until translucent.

2. Add wine or stock; reduce by half.

3. Stir in cream and simmer until slightly thickened (3–5 min).

4. Whisk in 1–2 tbsp Dijon mustard; season to taste. Serve alongside sliced tenderloin.

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🍽️ Serving suggestions

• Creamy mashed potatoes, parmesan polenta, or buttered egg noodles

• Roasted asparagus, garlic green beans, or glazed baby carrots

• Garnish with extra parsley and a light drizzle of good olive oil

• Wine: Pinot Noir, Merlot, or a fruit-forward Cabernet Sauvignon

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💡 Pro tips

• Use an instant-read thermometer — it’s the single best tool for perfect results.

• Let the beef warm slightly before cooking so it cooks evenly.

• If you prefer a deeper crust, broil for 1–2 minutes after roasting — watch closely.

• For make-ahead: assemble and chill the Dijon crust on the meat (unbaked) up to 24 hours; roast before serving.

• Short on time? Skip the panko and just use a Dijon-butter rub — still delicious.

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Variations

• Bacon-wrapped: wrap tenderloin in prosciutto or bacon before searing for extra richness.

• Herb mustard: add chopped tarragon or rosemary to Dijon mix for an aromatic twist.

• Horseradish kick: mix 1 tsp prepared horseradish into the Dijon for extra heat.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 2 teaspoons soy sauce
* 2 pound beef tenderloin
* 1 teaspoon freshly ground black pepper
* 1 tablespoon extra virgin olive oil
* 1 medium garlic clove minced
* 3 medium shallots minced
* 1/3 cup dry red wine
* 1-1/2 tablespoons Dijon mustard
* 1 cup beef broth
* 1/4 cup heavy cream
* 2 tablespoons unsalted butter

Beef Tenderloin Recipe Instructions

1. Rub soy sauce all over beef and let marinate for 30 minutes.
2. Season with pepper.
3. Preheat oven to 450.
4. In a large heavy oven-proof skillet heat oil over high heat.
5. Add beef and cook until well browned on all sides, about 6 minutes.
6. Transfer pan to the oven and roast tenderloin for 20 minutes turning once until internal temperature reaches 120.
7. Transfer meat to a cutting board then cover loosely with foil and let rest for 10 minutes.
8. Pour off any fat from the skillet.
9. Add garlic and shallots and cook over low heat stirring, until lightly browned about 2 minutes.
10. Pour in the wine and increase the heat to high then simmer for 1 minute.
11. Stir in mustard, broth and cream then bring to a boil.
12. Reduce heat to moderate and simmer until sauce has reduced to 1 cup.
13. Reduce heat to low and stir in the butter until incorporated.
14. Using a sharp knife cut meat into 12 slices.
15. Arrange meat on plates or a platter then spoon the mustard sauce on top and serve hot....enjoy the beef tenderloin !
beef-tenderloin-with-pizzaiola-sauce

VIDEO:

Beef Tenderloin With Pizzaiola Sauce Recipe

Beef Tenderloin With Pizzaiola Sauce Recipe

Juicy beef tenderloin served with a vibrant tomato-garlic-oregano pizzaiola sauce—simple ingredients, unforgettable flavor.

⭐ Why This Recipe Shines

• Classic Italian comfort meets premium beef

• Rich tomato sauce cuts through tender steak perfectly

• One-pan friendly and dinner-party worthy

• Ready in under 45 minutes

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🛒 Ingredients

For the Beef

• 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed

• 2 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp fresh rosemary or thyme, chopped

For the Pizzaiola Sauce

• 2 tbsp olive oil

• 4 garlic cloves, thinly sliced

• 1 small onion or shallot, finely diced

• 1½ cups crushed tomatoes (or passata)

• ¼ cup dry red wine (optional)

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• 2 tbsp capers, drained (optional but traditional)

• Salt and black pepper, to taste

• Fresh basil or parsley, for garnish

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🔥 Instructions

1️⃣ Season & Sear the Beef

• Preheat oven to 425°F (220°C).

• Pat beef dry and rub with olive oil, salt, pepper, garlic powder, and herbs.

• Heat a large oven-safe skillet over high heat.

• Sear tenderloin on all sides until well browned (2–3 minutes per side).

2️⃣ Roast

• Transfer skillet to oven.

• Roast until internal temperature reaches:

  • 125°F (52°C) – Rare

  • 135°F (57°C) – Medium-Rare (recommended)

• Remove beef and rest 10 minutes, loosely tented with foil.

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🍅 Pizzaiola Sauce

• In the same skillet over medium heat, add olive oil.

• Sauté onion until soft, then add garlic and cook just until fragrant.

• Deglaze with red wine (if using), scraping up browned bits.

• Stir in crushed tomatoes, oregano, red pepper flakes, and capers.

• Simmer 10–12 minutes until thick and glossy.

• Season with salt and pepper.

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🍽️ Serve

• Slice beef tenderloin into thick medallions.

• Spoon warm pizzaiola sauce generously over the top.

• Finish with fresh basil or parsley and a drizzle of olive oil.

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🧄 Perfect Pairings

• Creamy polenta or garlic mashed potatoes

• Roasted zucchini, eggplant, or green beans

• Crusty Italian bread to mop up sauce

• Wine pairing: Chianti, Sangiovese, or Barbera

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💡 Pro Tips

• For authentic flavor, don’t overcook the garlic—keep it golden, not brown

• Add olives or mushrooms for a regional twist

• Sauce can be made 1–2 days ahead and reheated gently

• Leftover pizzaiola sauce is fantastic over pasta or chicken

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🏆 Final Result

Tender beef in a bold, rustic tomato sauce—Italian comfort elevated to steakhouse luxury.

OTHER RECIPES

BEEF TENDERLOIN RECIPE INGREDIENTS

* one cup dry white wine
* four teaspoons fresh flat-leaf parsley, minced
* two teaspoons fresh basil, chopped
* two teaspoons fresh oregano, chopped
* one bay leaf
* one pepperoncini pepper, chopped
* two tablespoons olive oil or vegetable oil
* one yellow onion, diced
* two garlic cloves, minced
* one and one-half cups canned crushed tomatoes
* four lean beef tenderloin steaks (5 - 6 ounces each)
* salt and freshly ground pepper
* two tablespoons olive oil or vegetable oil, plus more as needed
* one and one-half cups white, oyster and/or porcino mushrooms, sliced

BEEF TENDERLOIN RECIPE INGREDIENTS

1. Pizzaiola Sauce
2. For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, 4-5 minutes. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
3. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the crushed tomatoes and simmer for 5 minutes more.
4. Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.
5. Beef Tenderloin
6. Blot the beef dry and season with salt and pepper.
7. Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.
8. Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.
9. Taste and season with salt and pepper. Serve the steaks at once with the sauce.

VIDEO:

Beef Tenderloin in Cherry Sauce Recipe

Beef Tenderloin in Cherry Sauce Recipe

Succulent beef tenderloin paired with a rich cherry wine sauce—balanced, luxurious, and restaurant-worthy.

⭐ Why This Recipe Works

• Tender beef + sweet-tart cherries = perfect contrast

• Stunning presentation with minimal effort

• Ideal for romantic dinners, holidays, or guests

• Ready in about 45 minutes

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🛒 Ingredients

For the Beef

• 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed

• 2 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp fresh thyme or rosemary, chopped

For the Cherry Sauce

• 1½ cups dark cherries (fresh or frozen, pitted)

• ½ cup dry red wine (Merlot, Pinot Noir, or Cabernet)

• ¼ cup beef broth

• 2 tbsp balsamic vinegar

• 2 tbsp honey or brown sugar

• 1 small shallot, finely minced

• 1 tbsp unsalted butter

• 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

• Salt and black pepper, to taste

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🔥 Instructions

1️⃣ Season & Sear

• Preheat oven to 425°F (220°C).

• Pat beef dry and rub with olive oil, salt, pepper, garlic powder, and herbs.

• Heat a heavy oven-safe skillet over high heat.

• Sear tenderloin on all sides until deeply browned (2–3 minutes per side).

2️⃣ Roast

• Transfer skillet to oven.

• Roast until internal temperature reaches:

  • 125°F (52°C) – Rare

  • 135°F (57°C) – Medium-Rare (recommended)

• Remove and rest 10 minutes, tented loosely with foil.

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🍒 Cherry Sauce

• In a saucepan over medium heat, sauté shallot in butter until soft.

• Add cherries, red wine, beef broth, balsamic vinegar, and honey.

• Simmer 10–12 minutes, stirring occasionally.

• Lightly mash some cherries for texture.

• If thicker sauce is desired, stir in cornstarch slurry and simmer 1–2 minutes.

• Season with salt and pepper to taste.

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🍽️ Serve

• Slice beef tenderloin into thick medallions.

• Spoon warm cherry sauce generously over the top.

• Garnish with fresh thyme or rosemary.

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🥔 Perfect Pairings

• Creamy mashed potatoes or parmesan polenta

• Roasted Brussels sprouts or green beans

• Buttery risotto or wild rice

• Wine pairing: Pinot Noir, Merlot, or Syrah

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💡 Pro Tips

• Frozen cherries work beautifully—no need to thaw

• For deeper flavor, add 1 tsp Dijon mustard to the sauce

• Want extra richness? Finish sauce with a splash of cream

• Leftover sauce is amazing over pork or duck

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🏆 Final Result

Melt-in-your-mouth beef with a glossy cherry sauce—sweet, savory, and undeniably elegant.

OTHER RECIPES

...a great beef tenderloin recipe to try ! Nice one !

Beef Tenderloin Recipe Ingredients:

* 1 can (16 ounces) pitted dark sweet cherries with juice
* 1/4 cup ruby port
* 1/2 cup beef broth
* 1 teaspoon (drained) bottled horseradish
* 1 teaspoon tomato paste
* 1 shallot, thinly sliced
* 1 large bay leaf
* 1/2 teaspoon whole black peppercorns
* 1 teaspoon arrowroot or cornstarch
* 1 tablespoon mild olive oil
* 4 beef tenderloin steaks (6 ounces each)
* Salt and freshly ground black pepper
* 1/4 cup kirsch (cherry brandy)
* 1 tablespoon unsalted butter, at room temperature
* 1 tablespoon grenadine syrup

BEEF TENDERLOIN RECIPE INSTRUCTIONS:

Drain the cherry juice into a large saucepan and set the cherries aside. 

Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.

 Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
Simmer until the sauce is shiny and slightly thickened, 1 minute longer. 

Strain, cover, and set aside. (This can be prepared a few hours ahead. 

If you refrigerate the sauce, bring it to room temperature before proceeding.)
Heat the olive oil in a large, heavy skillet over high heat.
Sprinkle the steaks with salt and pepper and add them to the hot oil. 

Brown the beef tenderloin steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking. 

Transfer the steaks to a large platter.

Add the cherries and kirsch to the skillet and flambé. 

When the flames die out, reduce the heat to low and add the cherry sauce.
With a wooden spoon, scrape up any browned bits from the bottom of the pan. 

Stir in the butter and grenadine syrup. 

The sauce should be bright red. 

Return the beef to the pan and turn to coat with the sauce. 

Cook until the beef is heated through, about 2 minutes longer. 

Season the sauce to taste with salt and pepper, if necessary.
Transfer the beef tenderloin steaks to warmed dinner plates. 

Spoon the cherry sauce over them and the beef tenderloin recipe is ready to serve at once...hmm...delicious ! Enjoy it !
beef-tenderloin-with-mushroom-gravy

VIDEO:

Blue Cheese Beef Tenderloin

Blue Cheese Beef Tenderloin Recipe

Juicy beef tenderloin paired with a bold, creamy blue cheese crust—simple to prepare, luxurious to serve.

⭐ Why You’ll Love This Recipe

• Fork-tender beef with intense flavor

• Elegant enough for entertaining

• Ready in under 45 minutes

• Minimal ingredients, maximum impact

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🛒 Ingredients

For the Beef

• 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed

• 2 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp fresh rosemary or thyme, finely chopped

For the Blue Cheese Topping

• 5 oz (140 g) blue cheese (Gorgonzola, Roquefort, or Stilton), crumbled

• 4 tbsp unsalted butter, softened

• 2 tbsp heavy cream or sour cream

• 1 small garlic clove, minced

• 1 tbsp fresh parsley or chives, finely chopped

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🔥 Instructions

1️⃣ Prepare the Beef

• Preheat oven to 425°F (220°C).

• Pat the tenderloin dry.

• Rub evenly with olive oil, salt, pepper, garlic powder, and herbs.

2️⃣ Sear for Flavor

• Heat a large oven-safe skillet over high heat.

• Sear the tenderloin on all sides until deeply browned (about 2–3 minutes per side).

3️⃣ Roast to Perfection

• Transfer skillet to the oven.

• Roast until internal temperature reaches:

  • 125°F (52°C) – Rare

  • 135°F (57°C) – Medium-Rare (recommended)

• Remove and rest for 10 minutes (very important).

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🧀 Blue Cheese Butter

• Mix blue cheese, butter, cream, garlic, and herbs until smooth but slightly chunky.

• Chill for 5 minutes if too soft.

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4️⃣ Finish & Serve

• Slice tenderloin into thick medallions.

• Top each slice with blue cheese butter.

• Let it melt naturally over the warm beef.

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🍷 Serving Suggestions

• Garlic mashed potatoes or roasted baby potatoes

• Grilled asparagus or green beans

• Red wine reduction or balsamic glaze

• Pair with Cabernet Sauvignon or Malbec

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💡 Pro Tips

• Let beef come to room temperature before cooking

• Use an instant-read thermometer for accuracy

• Blue cheese too strong? Mix half blue cheese + half cream cheese

• Leftovers make incredible steak sandwiches

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🏆 Result

Tender, juicy beef with a luxurious blue cheese finish—pure steakhouse indulgence at home.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 1 (3 pound) whole beef tenderloin
* 1/2 cup teriyaki sauce
* 1/2 cup red wine
* 2 cloves garlic, chopped
* 4 ounces blue cheese, crumbled
* 1/3 cup mayonnaise
* 2/3 cup sour cream
* 1 1/2 teaspoons Worcestershire sauce

Beef Tenderloin Recipe Instructions

1. Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
4. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

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Tropical Beef Tenderloin Steaks

Ingredients (4 servings)

For the Steaks

• 4 beef tenderloin steaks (about 6 oz / 170 g each)

• 1 tbsp olive oil

• 1 tbsp butter

• Salt & black pepper

• ½ tsp garlic powder (optional)

• ½ tsp paprika (optional)

For the Tropical Salsa

• 1 cup fresh pineapple, diced

• 1 mango, diced

• ½ red bell pepper, finely chopped

• 2 green onions, sliced

• 1 small red chili or jalapeño, minced (optional)

• 2 tbsp lime juice

• 1 tbsp honey or brown sugar

• 2 tbsp cilantro, chopped

• Pinch of salt

For the Glaze (optional but recommended)

• ¼ cup pineapple juice

• 1 tbsp soy sauce

• 1 tbsp brown sugar

• ½ tbsp lime juice

• 1 tsp grated ginger

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Instructions

1. Make the Tropical Salsa

1. Combine pineapple, mango, bell pepper, green onions, chili, lime juice, honey, and cilantro.

2. Mix gently, season with a pinch of salt.

3. Chill while preparing the steaks (flavor gets better as it rests).

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2. Prepare the Glaze

1. In a small pan, combine pineapple juice, soy sauce, sugar, lime juice, and ginger.

2. Simmer 3–4 minutes until lightly thickened.

3. Set aside.

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3. Cook the Beef Tenderloin Steaks

1. Pat steaks dry and season with salt, pepper, garlic powder, and paprika.

2. Heat oil in a skillet over medium-high heat.

3. Add steaks and sear 2–3 minutes per side until browned.

4. Add butter and baste the steaks for extra flavor.

5. Reduce heat and cook to preferred doneness:

   • Medium-rare: 130°F (54°C), about 8–10 minutes total

6. Brush with the pineapple-lime glaze during the last minute of cooking.

7. Rest steaks 5 minutes.

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4. Serve

Place steaks on plates, spoon tropical salsa generously on top, and drizzle extra glaze around the plate.

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Perfect Sides

• Coconut rice

• Grilled asparagus

• Roasted sweet potatoes

• Mango slaw

• Tropical fruit salad

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Optional Twists

• Add grilled pineapple rings on the side.

• Use papaya or kiwi in the salsa.

• Add a splash of rum to the glaze for an island touch.

• Make it spicy with fresh habanero or chili flakes.

OTHER RECIPES

Beef Tenderloin Recipes Ingredients

* 1 cup reduced sodium chicken broth
* 3/4 cup orange juice
* 1/4 cup ketchup
* 1/4 cup unsweetened pineapple juice
* 3 tablespoons packed brown sugar
* 3 tablespoons lime juice
* 2 garlic cloves, minced
* 1 tablespoon minced fresh ginger root
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon rum extract
* 1/4 teaspoon ground cloves
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 8 (4 ounce) beef tenderloin medallions

Beef Tenderloin Recipes Instructions

1. In a small bowl, combine the first 13 ingredients; mix well. 

Pour 2 cups into a large resealable plastic bag; add the beef tenderloin . Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
2. If grilling the beef tenderloin steaks, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from steaks. Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes on each side or until beef tenderloin reaches desired doneness, brushing occasionally with reserved marinade.
The beef tenderloin recipe tropical style is ready..very nice taste ! Enjoy it ~!
beef-tenderloin-steaks-with-blue-cheese

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