BEEF TENDERLOIN RECIPES

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

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 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

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