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
Instructions
1. Make the Tropical Salsa
Combine pineapple, mango, bell pepper, green onions, chili, lime juice, honey, and cilantro.
Mix gently, season with a pinch of salt.
Chill while preparing the steaks (flavor gets better as it rests).
2. Prepare the Glaze
In a small pan, combine pineapple juice, soy sauce, sugar, lime juice, and ginger.
Simmer 3–4 minutes until lightly thickened.
Set aside.
3. Cook the Beef Tenderloin Steaks
Pat steaks dry and season with salt, pepper, garlic powder, and paprika.
Heat oil in a skillet over medium-high heat.
Add steaks and sear 2–3 minutes per side until browned.
Add butter and baste the steaks for extra flavor.
Reduce heat and cook to preferred doneness:
Medium-rare: 130°F (54°C), about 8–10 minutes total
Brush with the pineapple-lime glaze during the last minute of cooking.
Rest steaks 5 minutes.
4. Serve
Place steaks on plates, spoon tropical salsa generously on top, and drizzle extra glaze around the plate.
Perfect Sides
Coconut rice
Grilled asparagus
Roasted sweet potatoes
Mango slaw
Tropical fruit salad
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
4 cups mixed salad greens (arugula, romaine, spinach, or spring mix)
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cucumber, sliced or diced
1 avocado, sliced (optional)
½ cup crumbled blue cheese, feta, or shaved Parmesan
¼ cup toasted nuts (walnuts, almonds, pecans, or pine nuts)
For the Vinaigrette
3 tbsp olive oil
1 tbsp red wine vinegar (or balsamic)
1 tsp Dijon mustard
1 tsp honey
Salt & pepper, to taste
Instructions
1. Cook the Beef Tenderloin
Pat beef dry and season generously with salt, pepper, and optional herbs.
Heat olive oil in a heavy skillet over medium-high heat.
Sear beef 2–3 minutes per side until browned.
Reduce heat to medium and cook to desired doneness:
Medium-rare: 130°F (54°C) / about 8–10 minutes total
Rest 5–10 minutes, then slice thinly across the grain.
2. Make the Dressing
Whisk olive oil, vinegar, mustard, honey, salt, and pepper until smooth.
3. Assemble the Salad
Place greens in a large bowl.
Add tomatoes, cucumber, onions, avocado, cheese, and nuts.
Drizzle with dressing and toss gently.
Top with warm or room-temperature beef slices.
Optional Variations
Asian-style: Use sesame dressing and add mandarin oranges + crispy noodles.
Steakhouse style: Use blue cheese, walnuts, and balsamic glaze.
Low-carb: Add roasted mushrooms and extra avocado; skip sweeteners.
Warm salad: Pour steak pan drippings into the dressing for richness.
OTHER RECIPES
A nice beef tenderloin recipe to try ! Beef Tenderloin INGREDIENTS
* 1/4 cup fat-free mayonnaise * 2 tablespoons Dijon mustard * 1 tablespoon fat-free milk * 2 teaspoons white wine vinegar or cider vinegar * 1 teaspoon prepared horseradish * 1 1/4 teaspoons sugar * 3/8 teaspoon salt, divided * 1/4 teaspoon pepper, divided * 8 cups water * 1 pound fresh asparagus, cut into 2 inch pieces * 4 (4 ounce) beef tenderloin steaks * 1 large clove garlic, peeled and halved * 6 cups torn mixed salad greens * 2 large ripe tomatoes, cut into wedges
Beef Tenderloin recipe Instructions
1. For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate. 2. If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). 3. On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef tenderloin; place over salad. Drizzle with dressing...and the beef tenderloin recipe of salad is ready to serve..enjoy the appetizers...nice ! beef-tenderloin-recipe with-roasted-shallots.
1. Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. 2. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing. The beef tenderloin recipe peppered is ready to serve...enjoy it ! beef-tenderloin-stuffed-with-peppers
1. Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). 2. Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted. The beef tenderloin recipe is ready...enjoy it ! beef-tenderloin-with-roasted-shallots
Remove from oven and let rest 10–15 minutes before slicing.
4. Optional pan sauce (highly recommended!)
Transfer beef and shallots to a plate.
Place the roasting pan or skillet on the stove over medium heat.
Add red wine and scrape up browned bits.
Add beef broth and simmer until reduced by half.
Whisk in Dijon mustard.
Finish with a tablespoon of butter for a glossy sauce.
5. Serve
Slice tenderloin into medallions and spoon roasted shallots and pan sauce on top.
Pairs beautifully with mashed potatoes, green beans, or roasted root vegetables.
OTHER INGREDIENTS (Nutrition)
* 3/4 pound shallots, halved lengthwise and peeled * 1 1/2 tablespoons olive oil * salt and pepper to taste * 3 cups beef broth * 3/4 cup port wine * 1 1/2 teaspoons tomato paste * 2 pounds beef tenderloin roast, trimmed * 1 teaspoon dried thyme * 3 slices bacon, diced * 3 tablespoons butter * 1 tablespoon all-purpose flour * 4 sprigs watercress, for garnish
INSTRUCTIONS
1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. 2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. 3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. 4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil. 5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. 6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. The beef tenderloin recipe with roasted shallots is ready to serve...nice ! Enjoy it !
Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
Of course! Let's create a comprehensive, in-depth guide to this truly spectacular and restaurant-quality dish. This recipe will not only give you the steps but also teach you the techniques, the flavor theory, and the little secrets that will empower you to create a meal that is sophisticated, impressive, and utterly unforgettable.
### **The Ultimate Guide to Pan-Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter**
This isn't just a recipe; it's a masterclass in balancing flavors and textures. It takes the most luxurious cut of beef—the tenderloin—and pairs it with a sauce that is a symphony of savory, nutty, earthy, and zesty notes. The pan-roasting method creates a perfect crust while keeping the inside impossibly tender, and the ginger-shiitake brown butter is a form of culinary alchemy that elevates the dish into a true showstopper. This guide will break down every element, ensuring you can execute this impressive dish with confidence and precision.
---
### **The Anatomy of a Perfect Dish: Why This Recipe Works**
Before we get to the ingredients, let's understand the three pillars that make this dish so extraordinary.
1. **The Perfect Pan-Rasted Tenderloin:** We use a two-stage cooking method that is essential for this lean cut. First, a viciously hot sear in a cast-iron skillet creates the Maillard reaction—a deep, flavorful crust that is packed with savory notes. Second, a quick finish in a hot oven cooks the interior gently and evenly to the perfect temperature, ensuring a edge-to-edge perfect doneness without a grey, overcooked band.
2. **The Magic of Brown Butter (*Beurre Noisette*):** This is the soul of the sauce. When you cook butter, the water content evaporates and the milk solids sink to the bottom and toast. This process transforms the butter into a nutty, fragrant, and incredibly rich liquid gold that is far more complex than regular melted butter. It provides a luxurious base for our other flavors.
3. **The Aromatic Trinity: Ginger, Shiitake, and Soy:** This is where the brilliance lies. The earthy, umami flavor of the shiitake mushrooms grounds the sauce. The bright, spicy heat of fresh ginger cuts through the richness of both the beef and the butter, awakening the palate. Finally, a splash of soy sauce (or tamari) adds a final layer of salty, fermented umami that ties everything together and brings the flavor to its peak.
---
### **Ingredients**
* **For the Beef Tenderloin:**
* 1 whole **beef tenderloin roast** (center-cut is best), about 2-3 lbs (1-1.4 kg), trimmed of fat and silver skin.
* 2 tbsp **high-heat oil** (like canola, grapeseed, or avocado)
* **Kosher salt** and **freshly ground black pepper**
* **For the Ginger-Shiitake Brown Butter:**
* 8 oz (225g) **fresh shiitake mushrooms**, stems removed and caps thinly sliced
* 2 tbsp unsalted butter
* 3 cloves **garlic**, thinly sliced
* 2 tbsp **fresh ginger**, cut into very thin matchsticks (julienne)
* 2 tbsp **low-sodium soy sauce** (or tamari)
* 1 tbsp fresh **lemon juice**
* 1 tsp **toasted sesame oil**
* 2 tbsp **fresh chives** or **cilantro**, finely chopped, for garnish
---
### **Step-by-Step Instructions for Perfection**
1. **Prepare and Tie the Tenderloin:**
* About 30 minutes before cooking, remove the tenderloin from the refrigerator to let it come closer to room temperature. This ensures more even cooking.
* Pat the entire roast completely dry with paper towels. This is **essential** for achieving a deep, crusty sear.
* If your tenderloin has a thinner "tail" end, tuck it underneath and tie the roast with kitchen twine at 1-2 inch intervals. This creates a uniform cylindrical shape, which is the secret to even cooking.
* Season the tied roast generously all over with kosher salt and freshly ground black pepper.
2. **The Initial Sear (Creating the Crust):**
* Preheat your oven to **425°F (220°C)**.
* Heat the 2 tbsp of high-heat oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat until it just begins to smoke. The pan must be properly hot.
* Carefully place the tenderloin in the hot skillet. Sear for 2-3 minutes per side, using tongs to turn it, until a deep, rich, brown crust forms on all surfaces. Do not move the meat around while it's searing.
3. **The Roast (Cooking to Perfection):**
* Transfer the entire skillet directly to the preheated oven.
* Roast for **10-15 minutes** for a 2-pound roast, or about **15-20 minutes** for a 3-pound roast. **Do not rely on time alone.** Use an instant-read thermometer for guaranteed results.
* For a perfect medium-rare, remove the tenderloin from the oven when it reaches an internal temperature of **130-135°F (54-57°C)**.
4. **The Crucial Rest:**
* Immediately transfer the tenderloin from the hot skillet to a clean cutting board.
* Tent the meat loosely with aluminum foil and let it rest for **15-20 minutes**. This is not optional. The internal temperature will continue to rise by about 5-10°F (3-6°C) as it rests, and the juices will redistribute, ensuring every slice is moist.
5. **Make the Ginger-Shiitake Brown Butter (While the Beef Rests):**
* Place the same skillet (don't wipe it out!) back on the stovetop over medium heat. Add the sliced shiitake mushrooms and dry-sauté them for 3-4 minutes, until they release their liquid and start to brown. Transfer them to a small bowl and set aside.
* Return the skillet to medium heat and add the 2 tbsp of unsalted butter. Swirl the pan as the butter melts. It will foam, and then the foam will subside. Watch it closely as the milk solids at the bottom of the pan turn a golden brown and it releases a **nutty, toasty aroma**. This is brown butter. This process can happen quickly, so don't walk away.
* As soon as the butter is browned and fragrant, reduce the heat to low. Add the sliced garlic and fresh ginger matchsticks. Sauté for 30-60 seconds until fragrant. Be careful not to burn them.
* Remove the skillet from the heat. Stir in the soy sauce and lemon juice (it will sizzle!). Return the cooked shiitake mushrooms to the pan and stir to coat. Finish by stirring in the toasted sesame oil.
6. **Carve and Serve:**
* After the beef has rested, snip and remove the kitchen twine. Using a sharp carving knife, slice the tenderloin into thick, ½-inch to 1-inch slices against the grain for maximum tenderness.
* Arrange the slices on a warm platter. Spoon the warm ginger-shiitake brown butter all over the beef. Garnish with fresh chives or cilantro and serve immediately.
---
### **Mastering Your Dish: Tips, Variations & Serving Ideas**
* **Internal Temperature Chart (The Only Way to Guarantee Perfection):**
* **Rare:** Remove from oven at 120-125°F (49-52°C). Final temp after rest: ~130°F (54°C).
* **Medium-Rare (The Gold Standard):** Remove from oven at 130-135°F (54-57°C). Final temp after rest: ~135-140°F (57-60°C).
* **Medium:** Remove from oven at 140-145°F (60-63°C). Final temp after rest: ~145-150°F (63-66°C).
* **Ingredient Variations:**
* **Mushrooms:** If you can't find shiitakes, cremini mushrooms or a mix of wild mushrooms will also work beautifully.
* **Add a Little Heat:** Add a pinch of red pepper flakes or a thinly sliced Thai chili along with the garlic and ginger for a spicy kick.
* **Herbaceous Finish:** A handful of fresh mint or Thai basil leaves tossed in at the end would be a fantastic addition.
* **Troubleshooting:**
* **My butter burned!** Unfortunately, you have to start over. Burnt butter is bitter and will ruin the dish. The key is to watch it closely once the foam subsides and pull it off the heat the moment it turns golden brown and smells nutty.
* **My beef didn't get a good crust.** Your pan wasn't hot enough, or the beef was too wet. Always pat the meat thoroughly dry and make sure the oil is shimmering and just about to smoke before adding the beef.
* **What to Serve With It:** This dish has bold, Asian-inspired flavors, so it pairs beautifully with sides that can either complement or provide a neutral base.
* **Complementary Sides:** Steamed bok choy with garlic, jasmine rice, or creamy polenta.
* **Neutral Sides:** Creamy mashed potatoes, roasted asparagus, or a simple arugula salad with a lemon vinaigrette.
Enjoy your magnificent, restaurant-quality pan-roasted beef tenderloin
Of course! Let's create a comprehensive, in-depth guide to this truly special occasion dish. This recipe will not only give you the steps but also teach you the techniques, the science, and the little secrets that will empower you to cook a perfect beef tenderloin—a showstopper that is impressive, elegant, and surprisingly simple.
### **The Ultimate Guide to a Perfect Herb-Marinated Beef Tenderloin**
This is the dish that defines celebration. A perfectly cooked beef tenderloin is the pinnacle of culinary elegance—a centerpiece that is tender, juicy, and bursting with flavor. While it carries a reputation for being a luxury item, mastering it at home is entirely achievable. This guide will demystify the process, breaking it down into simple, foolproof steps. We'll focus on building a beautiful herb crust, using a two-stage cooking method for a perfect edge-to-edge doneness, and creating a memorable meal that you and your guests will never forget.
---
### **The Anatomy of a Perfect Tenderloin: Why This Recipe Works**
Before we get to the ingredients, let's understand the three pillars that ensure a flawless result every single time.
1. **The Herb Marinade as a Flavor Crust:** For a premium cut like tenderloin, a marinade isn't for tenderizing—it's for flavor and creating a magnificent crust. The oil in the marinade acts as a conductor for heat, encouraging a deep, even browning (the Maillard reaction). The fresh herbs and aromatics infuse the surface with a savory, fragrant crust that complements the clean, beefy flavor of the meat without overpowering it.
2. **The Two-Stage Cooking Method:** This is the non-negotiable secret to perfection. We start with an incredibly high-heat sear to create that flavorful, caramelized crust. Then, we transfer the tenderloin to a lower-temperature oven to finish cooking gently and evenly. This prevents the outside from turning to gray, overcooked leather while the center reaches the perfect medium-rare.
3. **The Power of the Rest:** This is arguably the most critical step, and it's where most people go wrong. When a roast cooks, its juices are driven to the center. Slicing into it immediately releases all that moisture onto the cutting board. Allowing the tenderloin to rest for a significant amount of time gives those juices a chance to redistribute and be reabsorbed evenly throughout the entire roast, ensuring every single slice is exceptionally moist and tender.
---
### **Ingredients**
* **For the Beef Tenderloin:**
* 1 whole **beef tenderloin roast** (center-cut is best), about 2-3 lbs (1-1.4 kg), trimmed of fat and silver skin. Ask your butcher to do this for you, or do it yourself with a sharp knife.
* 2 tbsp **high-heat oil** (like canola, grapeseed, or avocado)
* **Kosher salt** and **freshly ground black pepper**
* **For the Herb Marinade:**
* ½ cup **extra virgin olive oil**
* ¼ cup **fresh rosemary leaves**, finely chopped
* 2 tbsp **fresh thyme leaves**
* 4-6 cloves **garlic**, minced or grated
* 1 tbsp **Dijon mustard** (acts as an emulsifier and adds a tangy depth)
* 1 tbsp **soy sauce** or **Worcestershire sauce** (for a boost of umami)
* Zest of 1 **lemon**
* 1 tsp **coarsely ground black pepper**
* **For the Pan Sauce (Optional, but highly recommended):**
* ½ cup **dry red wine** (like Cabernet or Merlot) or **beef broth**
* 1 tbsp **cold unsalted butter**, cut into small cubes
---
### **Step-by-Step Instructions for Perfection**
1. **Prepare and Tie the Tenderloin:**
* If your tenderloin has a thinner "tail" end, tuck it underneath and tie the roast with kitchen twine at 1-2 inch intervals. This creates a uniform cylindrical shape, which is the secret to even cooking. Pat the entire roast dry with paper towels and season it generously all over with kosher salt and black pepper.
2. **Create the Herb Marinade:**
* In a small bowl, combine all the marinade ingredients: extra virgin olive oil, chopped rosemary, thyme, minced garlic, Dijon mustard, soy sauce, lemon zest, and coarsely ground black pepper. Whisk until it forms a thick, fragrant paste.
3. **Marinate the Beef:**
* Place the seasoned and tied tenderloin in a large zip-top bag or on a rimmed baking dish. Rub about two-thirds of the herb marinade all over the surface of the meat, getting it into every nook and cranny.
* Seal the bag (or cover the dish) and refrigerate for **at least 1 hour and up to 4 hours.** Do not marinate for much longer, as the acid can start to affect the texture of the meat. Let the remaining marinade rest at room temperature for later.
4. **The Initial Sear (Creating the Crust):**
* About 30 minutes before you're ready to cook, remove the tenderloin from the refrigerator to let it come closer to room temperature. Preheat your oven to **425°F (220°C)**.
* Heat the 2 tbsp of high-heat oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat until it just begins to smoke.
* Carefully place the tenderloin in the hot skillet. Sear for 2-3 minutes per side, turning it with tongs, until a deep, rich, brown crust forms on all surfaces.
5. **The Roast (Cooking to Perfection):**
* Transfer the entire skillet to the preheated oven.
* Roast for **10-15 minutes** for a 2-pound roast, or about **15-20 minutes** for a 3-pound roast. The exact time depends on your desired level of doneness and the thickness of your roast. **Do not rely on time alone.** Use an instant-read thermometer for guaranteed results.
6. **The Crucial Rest:**
* Remove the skillet from the oven. Transfer the tenderloin to a clean cutting board. Brush it with the reserved herb marinade.
* Tent the meat loosely with aluminum foil and let it rest for **15-20 minutes**. This is not optional. The internal temperature will continue to rise by about 5-10°F (3-6°C) as it rests.
7. **Carve and Serve:**
* After resting, snip and remove the kitchen twine. Using a sharp carving knife, slice the tenderloin into thick, ½-inch to 1-inch slices against the grain for maximum tenderness. Arrange the slices on a platter and serve immediately.
---
### **Mastering Your Tenderloin: Temperature, Sauce & Serving**
* **Internal Temperature Chart (The Only Way to Guarantee Perfection):**
* **Rare:** Remove from oven at 120-125°F (49-52°C). Final temp after rest: ~130°F (54°C).
* **Medium-Rare (The Gold Standard):** Remove from oven at 130-135°F (54-57°C). Final temp after rest: ~135-140°F (57-60°C).
* **Medium:** Remove from oven at 140-145°F (60-63°C). Final temp after rest: ~145-150°F (63-66°C).
* **Make a Quick Pan Sauce:** While the tenderloin is resting, place the skillet back on the stovetop over medium heat. Pour in the red wine or beef broth and bring to a simmer, scraping up all the browned bits from the bottom of the pan. Let it bubble and reduce by half. Turn off the heat and whisk in the cold butter cubes, one at a time, until the sauce is glossy and slightly thickened. Season with a pinch of salt and serve alongside the beef.
* **Classic Serving Pairings:** This dish deserves classic accompaniments. Serve it with a creamy **Horseradish Sauce**, **Garlic Mashed Potatoes**, **Roasted Asparagus with Parmesan**, or **Creamed Spinach**.
Enjoy your magnificent, perfectly cooked, and truly unforgettable herb-marinated beef tenderloin
