A refined yet cozy Bavarian-style beef tenderloin: seared & roasted medallions finished with a mildly sweet beer–mustard cream sauce, served with spaetzle or buttered potatoes and braised red cabbage for authentic Bavarian flair.
Why this works
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Tenderloin stays juicy because of a hot sear + short roast.
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Beer + sweet-style Bavarian mustard (süßer Senf) + cream deliver a slightly tangy, gently sweet sauce typical of southern Germany.
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Serve with spaetzle or dumplings to soak up the sauce — classic, satisfying plating.
Yield & Timing
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Serves: 4–6 (for 2–3 lb / 900 g–1.3 kg whole tenderloin)
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Active time: 25–35 minutes
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Total time (including roast + resting + sides): 55–75 minutes
Ingredients
Beef
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2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed (or 1½ lb / 700 g if you want medallions)
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2 tbsp neutral oil (grapeseed, canola, or light 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 (optional)
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1 tsp fresh thyme leaves, chopped (or ½ tsp dried)
Beer–Mustard Cream Sauce
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1 tbsp unsalted butter
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1 tbsp neutral oil
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1 small shallot, finely minced
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1 garlic clove, minced
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¾ cup (180 ml) Märzen / Dunkel / amber lager (or use a malty brown ale)
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1 cup (240 ml) beef stock (low-sodium preferred)
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2 tbsp Bavarian sweet mustard (“süßer Senf”) — or 2 tbsp good-quality Dijon + 1 tsp honey if unavailable
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¼–½ cup (60–120 ml) heavy cream (adjust for richness)
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1 tsp Worcestershire sauce (optional, for depth)
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1 tsp fresh lemon juice (brighten)
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Salt & freshly ground pepper to taste
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1 tsp chopped fresh parsley or chives to finish
Traditional Sides (quick)
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Spaetzle (store-bought or see quick method below) or buttered baby potatoes
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Quick braised red cabbage (see pro tips)
Equipment
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Oven-safe skillet (cast iron ideal) or roasting pan
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Instant-read thermometer
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Small saucepan for sauce
Method
1) Bring to room temp & preheat
Remove tenderloin from fridge 30–45 minutes before cooking. Preheat oven to 425°F (220°C).
2) Season & sear
Pat tenderloin dry. Rub with oil, salt, pepper, garlic powder, and thyme. Heat skillet over high heat until hot. Sear tenderloin on all sides until a deep brown crust forms (about 2–3 minutes per side). If using medallions, sear 1–2 minutes per side.
3) Roast
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)
For a whole tenderloin expect ~12–20 minutes depending on thickness. For medallions, finish on the stovetop or oven 4–6 minutes. Remove and tent loosely with foil; rest 10–15 minutes.
4) Make the beer–mustard cream sauce (while beef rests)
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In a small saucepan (or the same skillet wiped of excess fat), melt butter with oil over medium heat. Add shallot and sauté 2–3 minutes until soft. Add garlic and cook 30 seconds.
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Pour in beer to deglaze, scraping browned bits. Bring to a simmer and reduce by about half (3–5 minutes).
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Add beef stock and simmer 3–5 minutes to concentrate flavor. Stir in mustard and Worcestershire (if using).
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Lower heat, whisk in cream and simmer gently until sauce coats the back of a spoon (2–4 minutes). Add lemon juice, then season with salt & pepper. If sauce is too thin, simmer a little longer; if too thick, add a splash more stock.
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Finish with chopped parsley or chives.
5) Slice & serve
Slice the rested tenderloin into medallions (¾–1 inch thick). Spoon the warm beer–mustard cream sauce over the slices. Serve with spaetzle or buttered potatoes and braised red cabbage on the side.
Quick Spaetzle (if you want homemade)
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2 eggs, 1 cup flour, ¼ cup milk, pinch salt — mix to thick batter. Press through a spaetzle maker or coarse sieve into boiling salted water. When they float (~1–2 minutes), scoop and toss with butter and parsley.
Pro Tips (high-value)
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Thermometer is non-negotiable. It guarantees perfect doneness every time.
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If you can find süßer Senf (sweet Bavarian mustard) use it — it’s milder and traditional. Substitute: Dijon + small amount of honey or apple butter.
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Use a malty lager (Märzen / Dunkel) or amber ale — very dry pilsners will taste thin.
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Deglazing the pan with beer after searing pulls all the brown flavor into the sauce — don’t skip this.
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For extra depth, brown sliced mushrooms in the sauce step 2 before deglazing.
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If serving a crowd, roast at lower heat (375°F / 190°C) for a slightly longer, more even cook for large roasts.
Make-ahead & Storage
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Sauce can be made 1–2 days ahead; reheat gently and whisk in a splash of stock to revive.
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Leftover sliced tenderloin keeps 2–3 days refrigerated; reheat gently in the sauce or slice cold for sandwiches.
Variations & Dietary Notes
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Gluten-free: Use gluten-free beer or replace beer with extra stock + 1 tbsp balsamic vinegar. Thicken with cornstarch if needed.
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Dairy-free: Substitute cream with full-fat coconut milk (flavor shift) or use a beurre monté alternative (if tolerable).
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Mushroom-add: Add sautéed cremini or chanterelles for earthy depth.
Pairing
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Beer: Märzen, Dunkel, or a rich amber lager.
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Wine: Medium-bodied red like Pinot Noir, Merlot, or a softer Zweigelt-style if you can find Austrian/German reds.
