BEEF TENDERLOIN RECIPES

Mushroom Beef Tenderloin Recipe

Juicy, tender beef tenderloin served with a silky, umami-packed mushroom sauce—perfect for holidays, dinner parties, or any special occasion.

⭐ Why This Recipe Works

Beef tenderloin stays perfectly tender due to searing + roasting method.
Mushrooms provide deep, earthy flavor in a creamy, luxurious sauce.
Easy to scale up for guests while maintaining restaurant-quality results.

🛒 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 Mushroom Sauce

2 tbsp unsalted butter
1 tbsp olive oil
12 oz (340 g) mushrooms (cremini, shiitake, or a mix), sliced
1 small shallot, finely minced
2 garlic cloves, minced
½ cup dry red wine (optional, adds depth)
1 cup beef stock (low sodium)
½ cup heavy cream (optional, for richness)
1 tsp Worcestershire sauce
Salt and pepper, to taste
Fresh parsley, chopped for garnish

🔥 Instructions

1️⃣ Prepare & Sear the Beef

Preheat oven to 425°F (220°C).
Pat tenderloin dry. Rub with olive oil, salt, pepper, garlic powder, and herbs.
Heat an 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 beef, tent loosely with foil, and rest 10–15 minutes.

3️⃣ Make the Mushroom Sauce

In the same skillet (or a saucepan), melt butter with olive oil over medium heat.
Sauté mushrooms until browned and moisture evaporates (~6–8 minutes).
Add shallot and garlic; cook until fragrant (~1 minute).
Deglaze with red wine (if using), scraping up browned bits.
Stir in beef stock and Worcestershire; simmer until slightly thickened (~5–7 minutes).
Stir in cream, if using, and adjust seasoning with salt & pepper.

4️⃣ Serve

Slice beef tenderloin into medallions.
Spoon mushroom sauce generously over the slices.
Garnish with fresh parsley.

🍽️ Suggested Pairings

Creamy mashed potatoes, parmesan polenta, or garlic butter noodles
Roasted asparagus, green beans, or carrots
Red wine pairing: Cabernet Sauvignon, Merlot, or Pinot Noir

💡 Pro Tips

Slice against the grain for maximum tenderness.
Use an instant-read thermometer for precise doneness.
Browning mushrooms fully intensifies flavor—don’t rush this step.
Sauce can be made 1 day ahead and gently reheated.
Add a splash of balsamic vinegar or a teaspoon of mustard for a flavor twist.

🔄 Variations

Creamy Dijon Mushroom Sauce: Add 1–2 tsp Dijon mustard to the sauce.
Red Wine & Thyme: Increase red wine to ¾ cup and add extra fresh thyme sprigs.
Porcini Mushrooms: Substitute half the mushrooms with dried porcini for extra umami.

🏆 Final Result

Tender, juicy beef tenderloin with a rich, flavorful mushroom sauce—steakhouse-quality dining at home.

OTHER RECIPES

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

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.

Cool. Enjoy the Mushroom Beef Tenderloin Recipe !!!

Mushroom Beef Tenderloin Recipe Video :

Jerk Beef Tenderloin Recipe

Bold Caribbean flavors meet a tender, luxurious cut. This jerk beef tenderloin is spicy, smoky, and elegant enough for a dinner party — yet easy enough for a weeknight if you shortcut the marinade time.

⏱ Time & Yield

Active time: 20–30 minutes (plus marinating)
Total time: 45–90 minutes depending on marinade length
Serves: 4–6 (for a 2–3 lb / 900 g–1.3 kg tenderloin)

🛒 Ingredients

For the tenderloin

2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp neutral oil (canola, avocado)

Jerk marinade / paste

3–4 scallions (green onions), roughly chopped
2–3 Scotch bonnet or habanero peppers, stemmed (use 1 and remove seeds for milder)
4 garlic cloves
1½ tbsp fresh ginger, grated
2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
2 tbsp fresh lime juice
2 tbsp dark rum or 1 tbsp balsamic vinegar (optional)
2 tbsp brown sugar or molasses
2 tsp allspice (ground)
1 tsp cinnamon
1 tsp nutmeg (freshly grated if you have it)
1 tsp dried thyme (or 2 tsp fresh)
1 tsp kosher salt
1 tsp black pepper
2–3 tbsp olive oil (to make it saucy enough to spread)

(If you prefer a dry rub instead of a paste: combine the dry spices — allspice, cinnamon, nutmeg, thyme, salt, pepper — with 1 tbsp brown sugar and rub on the meat; skip the fresh aromatics.)

🔪 Method

1) Make the jerk paste

In a blender or food processor, pulse scallions, chiles, garlic, ginger, soy, lime juice, rum (if using), brown sugar, spices, salt, pepper and olive oil until a coarse paste forms. Taste and adjust heat/salt/sweetness. (If too hot, add more brown sugar or a little extra oil.)

2) Marinate the beef

Pat tenderloin dry. Rub the jerk paste all over the tenderloin, pressing it into the surface.
For best flavor: refrigerate 4–12 hours (overnight ideal). For a quicker option: marinate 30–60 minutes at room temperature.

3) Bring to room temperature

Remove from fridge 30–45 minutes before cooking so it cooks evenly.

4A) Oven method (reliable, elegant)

Preheat oven to 425°F (220°C).
Heat an oven-safe skillet (cast iron ideal) over high heat with 1–2 tbsp oil. Sear tenderloin on all sides until deeply browned (about 2–3 minutes per side).
Transfer skillet to oven and roast until internal temperature reaches: 125°F (52°C) for rare, 135°F (57°C) for medium-rare (recommended). Whole tenderloin usually needs 12–20 minutes depending on thickness.
Remove, tent loosely with foil, and rest 10–15 minutes.

4B) Grill method (smoky, authentic)

Preheat grill for two-zone cooking (hot direct zone and cooler indirect zone). Sear over high direct heat 2–3 minutes per side to get char, then move to indirect heat and close lid. Grill until same internal temp targets above. Rest 10–15 minutes.

5) Slice & serve

Slice into medallions (¾–1 inch) and serve with pan juices or a light finishing sauce.

🥣 Optional Finishing Sauce / Glaze

Whisk together 2 tbsp pineapple juice, 1 tbsp lime juice, 1 tsp honey, and 1 tsp soy; warm briefly, spoon over sliced meat.
Or melt 1 tbsp butter into the skillet juices and stir in 1 tsp rum or balsamic to finish.

🍽 Suggested Sides & Pairings

Jamaican rice & peas, coconut rice, or cilantro-lime rice
Fried plantains or grilled pineapple rings
Roasted sweet potatoes or crispy smashed potatoes
Quick slaw (mango or green) for bright contrast
Drink: dark rum, rum punch, IPA, or a fruity red like Zinfandel

💡 Pro Tips (High Value)

Thermometer = perfect doneness. Carryover heat will raise temp ~5°F (≈3°C) during rest.
If using Scotch bonnets, handle with gloves and avoid touching eyes. For milder heat, use 1 pepper and remove seeds.
For deeper smoke flavor on oven method: add a small splash of liquid smoke to glaze or finish on a very hot grill for a minute.
Make a double batch of jerk paste — it freezes well and also makes a killer marinade for chicken, pork, or shrimp.
To crisp the exterior after resting, quickly return slices to a smoking hot pan 30–45 seconds per side.

🔄 Variations

Caribbean Citrus Jerk: Add orange zest + extra orange juice to the paste for bright citrus notes.
Dry Jerk Rub: Use the dry spice mix (allspice + cinnamon + thyme + sugar + salt) rubbed on the surface and sear/roast as above.
Pineapple Salsa: Top slices with diced pineapple, red onion, jalapeño, cilantro, lime for sweet-spicy freshness.

Make-Ahead & Storage

Marinated tenderloin: refrigerate up to 24 hours.
Cooked, sliced tenderloin: keeps 2–3 days refrigerated; reheat gently in sauce or serve chilled in sandwiches.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 1/2 cup olive oil

* 4 tablespoons dried Jamaican jerk seasoning

* 2 tablespoons balsamic vinegar

* 4 small bay leaves crumbled finely

* 3 large garlic cloves minced

* 3 pound beef tenderloin

Beef Tenderloin Recipe Instructions

1. Whisk first 5 ingredients in bowl

2. Pierce tenderloin all over with fork.

3. Place tenderloin in large plastic bag then add marinade and seal.

4. Turn bag to distribute marinade evenly then chill 8 hours turning occasionally.

5. Preheat oven to 400 then remove beef from marinade and pat dry.

6. Place on rimmed baking sheet and sprinkle generously with salt and pepper.

7. Roast tenderloin for 1 hour.

8. Remove from heat and let stand 10 minutes then cut into desired slices. Cool. Enjoy the Jerk Beef Tenderloin Recipe !!

Jerk Beef Tenderloin Recipe Video :

Bavarian Beef Tenderloin Recipe

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

Tenderloin stays juicy because of a hot sear + short roast.
Beer + sweet-style Bavarian mustard (süßer Senf) + cream deliver a slightly tangy, gently sweet sauce typical of southern Germany.
Serve with spaetzle or dumplings to soak up the sauce — classic, satisfying plating.

Yield & Timing

Serves: 4–6 (for 2–3 lb / 900 g–1.3 kg whole tenderloin)
Active time: 25–35 minutes
Total time (including roast + resting + sides): 55–75 minutes

Ingredients

Beef

2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed (or 1½ lb / 700 g if you want medallions)
2 tbsp neutral oil (grapeseed, canola, or light olive oil)
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder (optional)
1 tsp fresh thyme leaves, chopped (or ½ tsp dried)

Beer–Mustard Cream Sauce

1 tbsp unsalted butter
1 tbsp neutral oil
1 small shallot, finely minced
1 garlic clove, minced
¾ cup (180 ml) Märzen / Dunkel / amber lager (or use a malty brown ale)
1 cup (240 ml) beef stock (low-sodium preferred)
2 tbsp Bavarian sweet mustard (“süßer Senf”) — or 2 tbsp good-quality Dijon + 1 tsp honey if unavailable
¼–½ cup (60–120 ml) heavy cream (adjust for richness)
1 tsp Worcestershire sauce (optional, for depth)
1 tsp fresh lemon juice (brighten)
Salt & freshly ground pepper to taste
1 tsp chopped fresh parsley or chives to finish

Traditional Sides (quick)

Spaetzle (store-bought or see quick method below) or buttered baby potatoes
Quick braised red cabbage (see pro tips)

Equipment

Oven-safe skillet (cast iron ideal) or roasting pan
Instant-read thermometer
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:

125°F (52°C) — Rare
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)

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.
Pour in beer to deglaze, scraping browned bits. Bring to a simmer and reduce by about half (3–5 minutes).
Add beef stock and simmer 3–5 minutes to concentrate flavor. Stir in mustard and Worcestershire (if using).
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.
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)

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)

Thermometer is non-negotiable. It guarantees perfect doneness every time.
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.
Use a malty lager (Märzen / Dunkel) or amber ale — very dry pilsners will taste thin.
Deglazing the pan with beer after searing pulls all the brown flavor into the sauce — don’t skip this.
For extra depth, brown sliced mushrooms in the sauce step 2 before deglazing.
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

Sauce can be made 1–2 days ahead; reheat gently and whisk in a splash of stock to revive.
Leftover sliced tenderloin keeps 2–3 days refrigerated; reheat gently in the sauce or slice cold for sandwiches.

Variations & Dietary Notes

Gluten-free: Use gluten-free beer or replace beer with extra stock + 1 tbsp balsamic vinegar. Thicken with cornstarch if needed.
Dairy-free: Substitute cream with full-fat coconut milk (flavor shift) or use a beurre monté alternative (if tolerable).
Mushroom-add: Add sautéed cremini or chanterelles for earthy depth.

Pairing

Beer: Märzen, Dunkel, or a rich amber lager.
Wine: Medium-bodied red like Pinot Noir, Merlot, or a softer Zweigelt-style if you can find Austrian/German reds.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 1-3/4 pound sirloin steak cut into strips

* 3 tablespoons melted butter

* 3 tablespoons all purpose flour

* 1/2 cup white wine

* 3/4 cup diced bell pepper

* 1 medium white onion diced

* 1-1/2 cups fresh mushrooms sliced

* 4 ounces sliced pimentos

* 1 teaspoon salt

* 1/4 teaspoon hot pepper sauce

* 1/4 teaspoon Worcestershire sauce

Beef Tenderloin Recipe Instructions

1. Cook sirloin in 2 tablespoons butter for 5 minutes then pour drippings in measuring cup.

2. Skim 2 tablespoons of the drippings on top and place in a saucepan.

3. Add flour and blend well then cook stirring over low heat until bubbly about 1 minute.

4. Remove from heat then add water to drippings in measuring cup to make 1 cup.

5. Add to flour mixture and blend well then cook over medium heat stirring often for 5 minutes.

6. Stir in wine and set aside.

7. In same skillet cook peppers, onion, mushrooms and remaining butter for 5 minutes.

8. Add beef gravy, pimentos, salt, hot pepper sauce and Worcestershire.

9. Bring to boil and simmer 30 minutes.

Cool. Enjoy the Bavarian Beef Tenderloin Recipe !!

Bavarian Beef Tenderloin Recipe Video :

Fabulous Beef Tenderloin Recipes

Fabulous Beef Tenderloin Recipes

1️⃣ Beef Tenderloin with Mushroom Port Sauce

Silky mushrooms, rich port wine, and ultra-tender beef—luxury on a plate.

2️⃣ Beef Tenderloin with Garlic Horseradish Cream

Bold, creamy, and slightly spicy—the ultimate steakhouse classic.

3️⃣ Beef Tenderloin with Red Wine Reduction

Deeply savory and elegant with a glossy wine sauce.

4️⃣ Beef Tenderloin with Mushroom Gravy

Comforting, rich, and timeless—perfect for holiday dinners.

🍷 ELEGANT & SPECIAL-OCCASION RECIPES

5️⃣ Beef Tenderloin in Cherry Wine Sauce

Sweet-savory balance with a stunning presentation.

6️⃣ Beef Tenderloin with Pomegranate Glaze

Festive, vibrant, and ideal for celebrations like Hanukkah.

7️⃣ Dijon-Crusted Beef Tenderloin

Tangy mustard crust with herb aroma—refined and flavorful.

8️⃣ Blue Cheese Beef Tenderloin

Bold, creamy, and indulgent—true steakhouse decadence.

🌿 ITALIAN & SAVORY TWISTS

9️⃣ Beef Tenderloin with Pizzaiola Sauce

Rustic Italian tomato, garlic, and oregano flavors.

🔟 Beef Tenderloin with Garlic Herb Butter

Simple, aromatic, and incredibly juicy.

🥦 MODERN & QUICK OPTIONS

1️⃣1️⃣ Beef Tenderloin and Broccoli

Tender beef with crisp vegetables in a glossy savory sauce.

1️⃣2️⃣ Pan-Seared Beef Tenderloin Medallions

Fast, elegant, and perfect for smaller gatherings.

🍽️ PERFECT SIDES FOR ANY TENDERLOIN

Garlic mashed potatoes or parmesan polenta
Roasted carrots, asparagus, or green beans
Buttered egg noodles or wild rice
Crusty bread for soaking up sauces

💡 PRO CHEF TIPS

Always rest tenderloin 10–15 minutes before slicing
Use a thermometer for perfect doneness
Slice against the grain for maximum tenderness
Sauces can be made 1–2 days ahead

🏆 FINAL TAKEAWAY

Beef tenderloin is the ultimate luxury cut—versatile, elegant, and unforgettable when paired with the right sauce or seasoning. This collection gives you restaurant-quality results every time.

OTHER RECIPES

Ingredients

1 (3 pound) beef tenderloin roast
3/4 cup soy sauce
1/2 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place roast into a shallow, glass baking dish.

Pour soy sauce and melted butter over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium.

Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing. Enjoy it!

VIDEO:

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM

Steakhouse Classic • Rich • Bold • Elegant

Perfectly roasted beef tenderloin served with a silky garlic horseradish cream—luxurious, savory, and just spicy enough to wake up the palate.

⭐ Why This Recipe Stands Out

Ultra-tender beef with a punchy, creamy sauce
Garlic + horseradish = classic steakhouse pairing
Easy to execute, impressive to serve
Ideal for holidays, celebrations, or dinner guests

🛒 Ingredients

For the Beef Tenderloin

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 Garlic Horseradish Cream

1 tbsp unsalted butter
2 garlic cloves, minced
1 cup heavy cream
2–3 tbsp prepared horseradish (to taste)
1 tsp Dijon mustard
Salt and black pepper, to taste
Optional: 1 tbsp sour cream (extra tang & silkiness)

🔥 Instructions

1️⃣ Season & Sear

Remove beef from refrigerator 30–45 minutes before cooking.
Preheat oven to 425°F (220°C).
Pat beef dry; 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 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 beef, tent loosely with foil, and rest 10–15 minutes.

🧄 Garlic Horseradish Cream Sauce

In a saucepan over medium heat, melt butter.
Add garlic and sauté 30 seconds until fragrant (do not brown).
Pour in cream and simmer gently 5–7 minutes until slightly thickened.
Stir in horseradish, Dijon, and sour cream (if using).
Season with salt and pepper; keep warm (do not boil).

🍽️ Serve

Slice beef tenderloin into thick medallions.
Spoon warm garlic horseradish cream generously over the beef.
Garnish with chopped parsley or chives.

🥔 Perfect Pairings

Garlic mashed potatoes or potato gratin
Roasted asparagus, carrots, or green beans
Yorkshire pudding or buttered egg noodles
Wine pairing: Cabernet Sauvignon, Merlot, or Syrah

💡 Pro Tips

Start with less horseradish, then add more—heat intensifies as it rests
Use fresh prepared horseradish for the cleanest flavor
Sauce can be made 1 day ahead and gently reheated
Add a splash of lemon juice if the sauce feels too rich

🔄 Variations

Roasted Garlic Version: Replace minced garlic with roasted garlic paste
Herb Cream: Add chopped chives or tarragon
Horseradish Crust: Mix horseradish with breadcrumbs and butter, broil briefly

🏆 Final Result

Juicy, elegant beef with a creamy garlic horseradish finish—confident, classic, and unforgettable.

OTHER RECIPES

INGREDIENTS

For sauce

1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper

For tenderloin

1 (3-pound) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil
Special equipment: a roasting pan with a rack; an instant-read thermometer

PREPARATION

Make sauce:

Put oven rack in middle position and preheat oven to 400°F.

Cut off and discard top fourth of garlic head.

Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil.

Roast garlic until tender, about 1 1/4 hours, then open foil and cool.

While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
Stir garlic mixture into cream, then chill until ready to use.
Roast tenderloin:
Increase oven temperature to 475°F.
Pat tenderloin dry.

Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl.

Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat.

Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare.

Let beef stand on rack in pan 10 minutes before serving.
Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

VIDEO:

Hannukah Beef Tenderloin Recipe

Festive • Kosher-Style • Holiday Showstopper

Succulent beef tenderloin roasted to perfection and finished with a glossy pomegranate red wine glaze—symbolic, beautiful, and deeply flavorful for Hanukkah celebrations.

⭐ Why This Recipe Is Perfect for Hanukkah

No dairy (meat-meal friendly)
Pomegranate symbolizes abundance & blessing
Elegant enough for candle-lit dinners
Pairs beautifully with traditional sides like latkes

🛒 Ingredients

For the Beef Tenderloin

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 Pomegranate Wine Glaze

1 cup pomegranate juice (100% juice, no sugar added)
¾ cup dry red wine (kosher wine if required)
1 small shallot, finely minced
1 tbsp olive oil
1 tsp honey or date syrup (silan)
1 tsp balsamic vinegar
Salt & black pepper, to taste

Garnish (Optional)

Pomegranate arils
Fresh parsley or thyme

🔥 Instructions

1️⃣ Prepare the Beef

Remove beef from refrigerator 30–45 minutes before cooking.
Preheat oven to 425°F (220°C).
Pat beef dry and rub with olive oil, salt, pepper, garlic powder, and herbs.

2️⃣ Sear

Heat a large oven-safe skillet over high heat.
Sear tenderloin on all sides until deeply browned (2–3 minutes per side).

3️⃣ Roast

Transfer skillet to 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.

🍷 Pomegranate Red Wine Glaze

While beef rests, heat olive oil in a saucepan over medium heat.
Sauté shallot until soft (2 minutes).
Add pomegranate juice, red wine, honey, and balsamic vinegar.
Simmer 12–15 minutes until reduced by about half and syrupy.
Season with salt and pepper to taste.

🍽️ Serve

Slice beef tenderloin into thick medallions.
Spoon warm pomegranate glaze over the beef.
Garnish with pomegranate arils and fresh herbs.

🥔 Traditional Hanukkah Pairings

Crispy potato latkes
Roasted carrots with honey & cumin
Braised green beans or Brussels sprouts
Israeli couscous or herbed rice

💡 Pro Tips

Use a meat thermometer for perfect doneness
For deeper flavor, marinate beef lightly in olive oil, garlic, and herbs for 4 hours
Sauce can be made 1–2 days ahead
Leftover glaze is excellent on roasted chicken

🏆 Final Result

A beautiful Hanukkah centerpiece—tender, symbolic, and celebratory, honoring tradition with modern elegance.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 6 Pounds Beef Tenderloin, skinned and trimmed
* 1 Cup Dry Sherry
* 1 Cup Soy Sauce, Low Sodium
* 2 Tablespoons Olive Oil
* 5 Each Green Onion, chopped fine

Beef Tenderloin Recipe Instructions

1. 1. First of all stir together sherry, soy sauce, and green onions.
2. 2. And then rub tenderloin with olive oil, place on a wire roasting rack in a roasting pan.
3. 3. Next is to pour sherry mixture into the roasting pan.
4. 4. Bake at 450 degrees for 45 to 50 minutes. Check doneness using a meat thermometer and bake to desired level.
5. 5. Remove from oven, cover loosely with foil and let stand for 15 minutes before slicing. Enjoy the beef tenderloin Hanukkah !

VIDEO:

bavarian-beef-tenderloin-recipe

Beef Tenderloin in Mushroom Port Sauce

Beef Tenderloin Recipes in Mushroom Port Sauce

Buttery-tender beef tenderloin paired with a velvety mushroom port wine sauce—rich, complex, and unforgettable.

⭐ Why This Recipe Is Exceptional

Port wine adds deep sweetness and complexity
Mushrooms deliver intense umami richness
Perfect balance of elegance and comfort
Ideal for holidays, anniversaries, or guests

🛒 Ingredients

For the Beef Tenderloin

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 Port Sauce

2 tbsp unsalted butter
1 tbsp olive oil
12–16 oz (340–450 g) mushrooms (cremini, shiitake, or mixed), sliced
1 small shallot, finely minced
2 garlic cloves, minced
¾ cup port wine (ruby or tawny)
1 cup beef stock (low sodium)
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves
¼ cup heavy cream (optional, for extra richness)
Salt and freshly ground black pepper, to taste

🔥 Instructions

1️⃣ Season & Sear the Beef

Preheat oven to 425°F (220°C).
Pat tenderloin dry; 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 deeply 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 Port Sauce

In the same skillet over medium heat, add butter and olive oil.
Sauté mushrooms until deeply browned and moisture evaporates (7–9 minutes).
Add shallot and cook until soft; stir in garlic (30 seconds).
Pour in port wine, scraping up browned bits; simmer until reduced by half.
Add beef stock, Worcestershire, and thyme; simmer 8–10 minutes until glossy.
Stir in cream if using; season with salt and pepper to taste.

🍽️ Serve

Slice beef tenderloin into thick medallions.
Spoon warm mushroom port sauce generously over the beef.
Garnish with fresh thyme or parsley.

🥔 Perfect Pairings

Creamy mashed potatoes or parmesan polenta
Roasted Brussels sprouts or green beans
Buttered wild rice or egg noodles
Wine pairing: Cabernet Sauvignon, Merlot, or Syrah

💡 Pro Tips

Let mushrooms brown fully—this is key to deep flavor
Use ruby port for bolder sweetness, tawny for nuttier notes
Sauce can be made 1–2 days ahead and reheated gently
Add a teaspoon of Dijon mustard for extra depth

🔄 Variations

Steakhouse Creamy Version: Increase cream to ½ cup
No-Cream Classic: Skip cream for a pure wine reduction
Extra Umami: Add 1 tsp soy sauce or porcini powder

🏆 Final Result

Silky, savory, and luxurious—this beef tenderloin with mushroom port sauce delivers true steakhouse sophistication at home.

OTHER RECIPES

...a great beef tenderloin recipe to try ! Nice !

Beef Tenderloin Recipe Ingredients:

* 1 Tablespoon olive oil
* 2 large cloves garlic, minced
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 3 pounds well-trimmed beef tenderloin roast, center cut
* 3 Tablespoons butter
* 1 pound mixed fresh mushrooms (shiitake,cremini and oyster),stems removed and cut in half if large
* 1/4 cup finely chopped shallots
* 1 cup good port wine
* 1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
* 1/4 cup coarse-grain Dijon-style mustard
* 1 Tablespoon cornstarch, dissolved in 2 tbsp. water
* 1 Tablespoon butter, softened (optional)

Beef Tenderloin Recipe Instructions:

Heat oven to 425 degrees F.

Combine olive oil, garlic, salt, and pepper.

Press evenly into surface of beef tenderloin.

Heat large nonstick skillet over medium-high heat until hot.

Brown beef evenly on all sides to sear.

Transfer to rack in shallow roasting pan.

Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover.

Roast in 425-degree F. oven about 30 to 35 minutes for medium-rare to medium doneness.
Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot.

Add half of mushrooms and the shallots.
Cook and stir until mushrooms are tender. Remove from skillet.
Repeat with remaining butter and mushrooms. Set aside.
In same skillet, bring port wine to a boil over high heat.

Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons).
Stir in broth, mustard, and cornstarch mixture.

Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce.

Remove roast from oven when meat thermometer registers 135 F. degrees.

Transfer roast to carving board.

Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)

Carve roast into slices.

If desired, immediately before serving, stir 1 tablespoon softened butter into sauce.

The beef tenderloin recipe is ready to serve with roast....delicious ! Bon apetit !

VIDEO:

beef-tenderloin-stuffed-with-peppers