How To Make Beef Tenderloin


Beef Tenderloin With Cilantro And Mint Recipe

Beef Tenderloin With Cilantro And Mint Recipe

* 2 cups young balsamic vinegar
* 1-1/2 pounds beef tenderloin trimmed
* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon cumin seeds crushed
* 1 teaspoon coriander seeds crushed
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon coarse salt
* 1 teaspoon freshly-ground black pepper
* 1 tablespoon Dijon mustard
* 2 tablespoons olive oil
* 1/3 cup fresh cilantro leaves torn into pieces
* 6 fresh mint leaves finely slivered
* 2 green onions including green tops sliced thin on the diagonal
* 2 tablespoons fruity extra virgin olive oil


1. Pour the vinegar into a small saucepan. Place over low heat then bring to a gentle simmer and cook until reduced to 1/2 cup about 1-1/2 hours. The vinegar will have become syrupy. Remove from the heat and let cool to room temperature. Transfer the syrup to a small bowl then cover and refrigerate until needed. Set aside 2 tablespoons for this recipe then reserve the remainder for another use. Let the beef stand at room temperature for about 30 minutes. In a small bowl stir together the ginger, garlic powder, onion powder, cumin seeds, coriander seeds, cilantro, salt and pepper. Spread the mixture on a large flat plate. Brush the beef on all sides with mustard. Roll the beef in the spice mixture coating it evenly and pressing the mixture lightly with your fingers so that it adheres to the surface. In a large nonstick fry pan over high heat warm the olive oil. When the oil is hot add the beef and sear turning as needed until browned evenly on all sides about 5 minutes. Let meat rest for about 10 minutes. Transfer meat to a cutting board and slice against the grain as thinly as possible. Divide the slices evenly among individual plates folding the pieces and overlapping them slightly to cover the center of each plate. Scatter the cilantro, mint and green onions over the beef slices. Finish each plate with a drizzle of extra-virgin olive oil and the reserved balsamic syrup. Serve immediately.

Thai Grilled Beef Tenderloin Recipe

Thai Grilled Beef Tenderloin Recipe

* 1 beef tenderloin
* 1 tsp sesame oil
* 1 tsp sambal oelek
* 2 cloves garlic chopped
* Dipping sauce below
* 2 scallions chopped finely
* 1/4 cup fish sauce
* 1/2 tsp sugar
* 10 Thai chilis chopped
* 1 TBS fresh lime juice


1. Marinate the tenderloin with the sesame oil,sambal and garlic overnight.
2. combine the dipping sauce in a bowl and mix together and chill overnight. ( you can add cilantro to the dipping sauce if you like)
3. grill the tenderloin to your desired liking and slice 1/4 in strips and dip in sauce. serve with sticky rice


  • 3 - 3 1/2 lb. beef tenderloin roast
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. white pepper, finely ground
  • Garlic powder to taste
  • Onion powder to taste
  • 1/4 tsp. ground red pepper
  • Lemon slices (opt.)
  • Celery leaves (opt.)
Combine seasonings and rub over meat. Place meat on a rack in open roasting pan. Insert meat thermometer into the thickest part of meat. Do not add water and do not cover. Roast 45 to 50 minutes at 425 degrees for rare. Remove meat when thermometer reaches 135 degrees. Let meat set 15 minutes in a warm place before carving. Garnish with lemon slices and celery leaves if desired.

Mushroom Beef Tenderloin Recipe

Mushroom Beef Tenderloin Recipe
Beef Tenderloin Recipe Ingredients

* 3/4 pound fresh mushrooms; sliced
* 5 Tablespooons butter or margarine; divided
* 2 teaspoons all purpose flour
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup whipping cream
* 1 Tablespoon fresh parsley; minced
* 6 beef tenderloin steaks; 1 1/2 inch thick

Beef Tenderloin Recipe Instructions

1. In a large skillet, saute mushrooms in 3 Tbsp butter for 6 to 8 minutes or until tender. Blend in the flour, salt and pepper. Gradually add the cream. Bring to a gentle boil; cook and stir for 1 to 2 minutes or until thickened. Stir in parsley, keep warm. In another large skillet; heat the remaining butter over medium high heat. Cook steaks for 6 to 7 minutes on each side or until meat reaches desired doneness. Serve with the mushroom sauce.

Beef Tenderloin in Cherry Sauce Recipe

Beef Tenderloin in Cherry Sauce Recipe
...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

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 !

Dr Pepper Beef Tenderloin Recipe

Dr Pepper Beef Tenderloin Recipe

Beef Tenderloin Recipe Ingredients

* 2 pound beef tenderloin
* 1 liter Dr Pepper (can not be diet)
* 1/2 cup soy sauce
* 3/4 cup lemon juice (about 3 lemons)
* 1 Tablespoon black peppercorns
* 1 Tablespoon coarse salt
* 3 cloves garlic - crushed

Beef Tenderloin Recipe Instructions

1. Combine all marinade ingredients in large liplock bag
2. Add tenderloin
3. Marinade 5 hours or overnight
4. Heat grill to medium
5. Reserve marinade if you wish to make sauce (see below)
6. Add tenderloin, cook turning occasionally
7. Cook about 45 minutes, until meat registers 130 degrees
8. Transfer to board and rest before slicing
9. You can also heat the marinade to a boil and simmer until slightly reduced and serve as a sauce. ( I never bothered because the meat is so good alone.)