Bright, herbaceous, and restaurant-quality — tender beef finished with a vibrant cilantro-mint herb sauce (think chimichurri meets Middle Eastern zhug). It’s fresh, festive, and perfect for dinner parties or a special weeknight.
⏱ Time & Yield
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Active prep: 20–30 minutes (plus 10–15 min for resting)
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Total: 40–55 minutes (allow extra if you marinate)
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Serves: 6–8 (for a 2–3 lb / 900 g–1.3 kg whole tenderloin)
🛒 Ingredients
For the beef
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2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
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2 tbsp olive oil
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1½ tsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp garlic powder (or 2 fresh cloves, minced)
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1 tsp ground cumin (optional — lends warmth)
For the Cilantro & Mint Herb Sauce
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1 big bunch cilantro (about 1½ cups packed leaves) — stems mostly removed
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½ cup fresh mint leaves (packed)
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2–3 garlic cloves
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1 small green chili or 1 jalapeño, seeds removed for milder heat (optional)
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Zest and juice of 1 lime (or 2 tbsp lemon juice)
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½ cup extra-virgin olive oil (or neutral oil + a splash of olive oil)
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1–2 tbsp white wine vinegar or apple cider vinegar
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1 tsp honey or sugar (balances bitterness)
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½ tsp ground cumin (optional)
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Salt & black pepper to taste
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Optional finishing: 1–2 tbsp plain yogurt (for creamier sauce) or 2 tbsp toasted pine nuts/almonds for texture
🔪 Method
1) Make the herb sauce (best first)
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In a food processor or blender, combine cilantro, mint, garlic, chili (if using), lime zest + juice, vinegar, honey, and cumin. Pulse to a coarse paste.
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With the motor running, stream in the olive oil until the sauce is well combined but still bright and slightly chunky.
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Season with salt & pepper, taste, and adjust acidity/salt. If you like a creamier finish, stir in 1–2 tbsp plain yogurt. Transfer to a bowl and refrigerate until ready. (Sauce keeps 2–3 days refrigerated.)
Make-ahead tip: Sauce flavors mellow and meld—make 1–2 hours ahead for the best result.
2) Prep the beef
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Remove tenderloin from fridge 30–45 minutes before cooking so it comes close to room temperature. Pat dry.
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Rub evenly with olive oil, salt, pepper, garlic (or garlic powder), and ground cumin (if using).
3) Sear for color
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Preheat oven to 425°F (220°C). Heat an oven-safe skillet (cast iron ideal) over high heat until smoking lightly. Add 1 tbsp oil.
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Sear the tenderloin on all sides until a deep mahogany crust forms, about 2–3 minutes per side.
4) Roast to desired doneness
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Transfer skillet to the oven. Roast until internal temperature reaches:
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125°F (52°C) — Rare
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135°F (57°C) — Medium-rare (recommended)
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For a 2–3 lb tenderloin expect 12–20 minutes (thinner roasts less, thicker roasts more). Use an instant-read thermometer for accuracy.
5) Rest
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Remove from oven when ~5°F (≈3°C) below target temp. Tent loosely with foil and rest 10–15 minutes — this redistributes juices.
6) Slice & serve
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Slice into ¾–1 inch medallions against the grain. Spoon the cilantro-mint sauce over each slice or serve family-style on the side. Garnish with extra mint leaves, lime wedges, and a few toasted nuts if using.
🍽 Serving Suggestions
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Herby roasted baby potatoes or lemon-garlic mashed potatoes
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Warm couscous, pearl couscous (israeli), or plain basmati rice tossed with butter and herbs
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Grilled or roasted vegetables (zucchini, eggplant, asparagus)
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Flatbread or warm naan for scooping the herb sauce
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Light salad (fennel & citrus or arugula with lemon vinaigrette) to balance richness
💡 Pro Tips (High Value)
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Thermometer is essential. It’s the fastest way to perfect doneness.
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Let the sauce rest a little after blending — acids soften the raw garlic/mint edge.
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If you prefer a charred, smoky flavor, finish briefly on a very hot grill instead of the oven.
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For a one-pan finish, after resting the beef, return sliced medallions to the hot skillet for 30–45 seconds per side to re-warm and caramelize edges before plating.
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Adjust herb ratio to taste — more cilantro for brightness, more mint for coolness.
Variations & Extras
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Yogurt-Mint Twist: Fold the sauce into Greek yogurt to make a cooling crema — great if you want milder heat.
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Spicy Kick: Add 1 tsp harissa or ½ tsp red pepper flakes into the sauce.
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Asian Fusion: Swap lime for rice vinegar, add 1 tbsp fish sauce and 1 tsp toasted sesame oil for an umami lift.
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Marinade Option: Rub the herb sauce on the tenderloin and marinate 1–4 hours before cooking for a deeper herb infusion (reduce salt in the rub because sauce adds salt).
Make-Ahead & Storage
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Herb sauce: 2–3 days in an airtight jar in the fridge (stir before using).
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Cooked tenderloin: 2–3 days refrigerated; reheat gently in sauce or slice cold for sandwiches/salad.
Final Result
Tender, perfectly rested beef with a punchy, herb-forward cilantro & mint sauce — bright, elegant, and delightfully unexpected. Want this as a printable one-page recipe card or scaled to feed 2 or 12 guests?
