BEEF TENDERLOIN RECIPES

Beef Tenderloin with Mushroom Gravy

Perfectly roasted beef tenderloin topped with a deep, savory mushroom gravy—luxurious yet approachable, ideal for holidays or special dinners.

⭐ Why This Recipe Excels

Ultra-tender beef with a rich, umami-packed gravy
Classic flavors everyone loves
Restaurant-quality results with simple techniques
Perfect centerpiece for entertaining

🛒 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, finely chopped

For the Mushroom Gravy

3 tbsp unsalted butter
1 tbsp olive oil
12 oz (340 g) mushrooms (cremini, button, or mixed), sliced
1 small onion or shallot, finely diced
2 garlic cloves, minced
2 tbsp all-purpose flour
1½ cups beef broth (low sodium)
½ cup heavy cream (optional but recommended)
1 tsp Worcestershire sauce
Salt and black pepper, to taste
Fresh parsley or thyme, for garnish

🔥 Instructions

1️⃣ Prepare & Sear the Beef

Preheat oven to 425°F (220°C).
Pat tenderloin dry and rub with olive oil, salt, pepper, garlic powder, and herbs.
Heat a large oven-safe skillet over high heat.
Sear beef on all sides until well browned (2–3 minutes per side).

2️⃣ Roast

Transfer skillet to the oven.
Roast until internal temperature reaches:
- 125°F (52°C) – Rare
- 135°F (57°C) – Medium-rare (recommended)
Remove beef, tent loosely with foil, and rest 10–15 minutes.

🍄 Mushroom Gravy

In the same skillet over medium heat, add butter and olive oil.
Sauté mushrooms until browned and moisture evaporates (6–8 minutes).
Add onion and cook until soft; stir in garlic (30 seconds).
Sprinkle flour over mushrooms; cook 1 minute.
Slowly whisk in beef broth, scraping up browned bits.
Simmer until thickened (5–7 minutes).
Stir in cream and Worcestershire; season with salt and pepper.

🍽️ Serve

Slice beef tenderloin into thick medallions.
Spoon warm mushroom gravy generously over the top.
Garnish with fresh herbs.

🥔 Perfect Pairings

Garlic mashed potatoes or buttered egg noodles
Roasted carrots, green beans, or asparagus
Crusty bread to soak up the gravy
Wine pairing: Merlot, Pinot Noir, or Cabernet Sauvignon

💡 Pro Tips

Let beef rest fully—this keeps it juicy
Don’t rush the mushrooms; browning equals flavor
Add a splash of red wine to the gravy for depth
Sauce can be made 1 day ahead and reheated gently

🏆 Final Result

Melt-in-your-mouth beef with a silky, savory mushroom gravy—pure comfort with steakhouse elegance.

OTHER RECIPES

...a nice beef tenderloin recipe ! Try it !
Beef Tenderloin Recipe Ingredients:

* 1 whole beef tenderloin roast (about 4 pounds), trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon ground black pepper
* Mushroom Gravy:
* 2 tablespoons vegetable oil
* 1/4 cup all-purpose flour
* 2-1/2 cups beef broth
* 1/2 cup dry white wine or water
* 12 ounces white mushrooms, cleaned and sliced thin
* 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* Sprigs of fresh rosemary for garnish (optional)

BEEF TENDERLOIN RECIPE INSTRUCTIONS

Heat the oven to 500 degrees F.

Rub the beef tenderloin with the olive oil and sprinkle with the pepper.

Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.

Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.

Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat.

Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper.

Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.
Slice 1/4-inch thick and arrange on a serving platter.

Garnish with rosemary sprigs and serve with the mushroom gravy.

The beef tenderloin recipe is ready for a great feasts...enjoy it !

beef-tenderloin-in-mushroom-port-sauce.

VIDEO:

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.

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.

⏱ 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)

🛒 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

🔪 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)

Pour off excess fat from the skillet, leaving browned bits. Place skillet over medium heat (or use a separate saucepan).
Add a splash of oil if needed; sauté shallot until translucent (1–2 minutes). Add smashed garlic and thyme; cook 30 seconds.
Deglaze with the red wine, scraping up browned bits. Bring to a boil and reduce by about half (8–12 minutes).
Add beef stock and balsamic or Dijon (if using); simmer until sauce coats the back of a spoon (another 5–8 minutes).
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.
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.

🍷 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.

💡 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.

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.

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

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

🛒 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

🔥 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.

🍽️ Serve

Serve hot over steamed jasmine rice, brown rice, or noodles.
Garnish with sesame seeds and green onions.

💡 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

🔄 Variations

Spicy: Add chili garlic sauce or sambal
Low-carb: Serve over cauliflower rice
Citrus twist: Finish with a squeeze of fresh lime

🏆 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:

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.

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

⏱️ 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)

🛒 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

🔥 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.

🧂 Dijon Cream Sauce (optional, quick)

In a small saucepan, melt butter over medium heat; sauté shallot until translucent.
Add wine or stock; reduce by half.
Stir in cream and simmer until slightly thickened (3–5 min).
Whisk in 1–2 tbsp Dijon mustard; season to taste. Serve alongside sliced tenderloin.

🍽️ 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

💡 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.

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

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

🛒 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

🔥 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.

🍅 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.

🍽️ 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.

🧄 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

💡 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

🏆 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

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

🛒 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

🔥 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.

🍒 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.

🍽️ Serve

Slice beef tenderloin into thick medallions.
Spoon warm cherry sauce generously over the top.
Garnish with fresh thyme or rosemary.

🥔 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

💡 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

🏆 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

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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

🛒 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

🔥 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).

🧀 Blue Cheese Butter

Mix blue cheese, butter, cream, garlic, and herbs until smooth but slightly chunky.
Chill for 5 minutes if too soft.

4️⃣ Finish & Serve

Slice tenderloin into thick medallions.
Top each slice with blue cheese butter.
Let it melt naturally over the warm beef.

🍷 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

💡 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

🏆 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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