BEEF TENDERLOIN RECIPES: 2025

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Of course! Let's create a comprehensive, in-depth guide to this truly spectacular and restaurant-quality dish. This recipe will not only give you the steps but also teach you the techniques, the flavor theory, and the little secrets that will empower you to create a meal that is sophisticated, impressive, and utterly unforgettable.

### **The Ultimate Guide to Pan-Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter**

This isn't just a recipe; it's a masterclass in balancing flavors and textures. It takes the most luxurious cut of beef—the tenderloin—and pairs it with a sauce that is a symphony of savory, nutty, earthy, and zesty notes. The pan-roasting method creates a perfect crust while keeping the inside impossibly tender, and the ginger-shiitake brown butter is a form of culinary alchemy that elevates the dish into a true showstopper. This guide will break down every element, ensuring you can execute this impressive dish with confidence and precision.

---

### **The Anatomy of a Perfect Dish: Why This Recipe Works**

Before we get to the ingredients, let's understand the three pillars that make this dish so extraordinary.

1. **The Perfect Pan-Rasted Tenderloin:** We use a two-stage cooking method that is essential for this lean cut. First, a viciously hot sear in a cast-iron skillet creates the Maillard reaction—a deep, flavorful crust that is packed with savory notes. Second, a quick finish in a hot oven cooks the interior gently and evenly to the perfect temperature, ensuring a edge-to-edge perfect doneness without a grey, overcooked band.

2. **The Magic of Brown Butter (*Beurre Noisette*):** This is the soul of the sauce. When you cook butter, the water content evaporates and the milk solids sink to the bottom and toast. This process transforms the butter into a nutty, fragrant, and incredibly rich liquid gold that is far more complex than regular melted butter. It provides a luxurious base for our other flavors.

3. **The Aromatic Trinity: Ginger, Shiitake, and Soy:** This is where the brilliance lies. The earthy, umami flavor of the shiitake mushrooms grounds the sauce. The bright, spicy heat of fresh ginger cuts through the richness of both the beef and the butter, awakening the palate. Finally, a splash of soy sauce (or tamari) adds a final layer of salty, fermented umami that ties everything together and brings the flavor to its peak.

---

### **Ingredients**

* **For the Beef Tenderloin:**

* 1 whole **beef tenderloin roast** (center-cut is best), about 2-3 lbs (1-1.4 kg), trimmed of fat and silver skin.

* 2 tbsp **high-heat oil** (like canola, grapeseed, or avocado)

* **Kosher salt** and **freshly ground black pepper**

* **For the Ginger-Shiitake Brown Butter:**

* 8 oz (225g) **fresh shiitake mushrooms**, stems removed and caps thinly sliced

* 2 tbsp unsalted butter

* 3 cloves **garlic**, thinly sliced

* 2 tbsp **fresh ginger**, cut into very thin matchsticks (julienne)

* 2 tbsp **low-sodium soy sauce** (or tamari)

* 1 tbsp fresh **lemon juice**

* 1 tsp **toasted sesame oil**

* 2 tbsp **fresh chives** or **cilantro**, finely chopped, for garnish

---

### **Step-by-Step Instructions for Perfection**

1. **Prepare and Tie the Tenderloin:**

* About 30 minutes before cooking, remove the tenderloin from the refrigerator to let it come closer to room temperature. This ensures more even cooking.

* Pat the entire roast completely dry with paper towels. This is **essential** for achieving a deep, crusty sear.

* Season the tied roast generously all over with kosher salt and freshly ground black pepper.

2. **The Initial Sear (Creating the Crust):**

* Preheat your oven to **425°F (220°C)**.

* Heat the 2 tbsp of high-heat oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat until it just begins to smoke. The pan must be properly hot.

* Carefully place the tenderloin in the hot skillet. Sear for 2-3 minutes per side, using tongs to turn it, until a deep, rich, brown crust forms on all surfaces. Do not move the meat around while it's searing.

3. **The Roast (Cooking to Perfection):**

* Transfer the entire skillet directly to the preheated oven.

* Roast for **10-15 minutes** for a 2-pound roast, or about **15-20 minutes** for a 3-pound roast. **Do not rely on time alone.** Use an instant-read thermometer for guaranteed results.

* For a perfect medium-rare, remove the tenderloin from the oven when it reaches an internal temperature of **130-135°F (54-57°C)**.

4. **The Crucial Rest:**

* Immediately transfer the tenderloin from the hot skillet to a clean cutting board.

* Tent the meat loosely with aluminum foil and let it rest for **15-20 minutes**. This is not optional. The internal temperature will continue to rise by about 5-10°F (3-6°C) as it rests, and the juices will redistribute, ensuring every slice is moist.

5. **Make the Ginger-Shiitake Brown Butter (While the Beef Rests):**

* Place the same skillet (don't wipe it out!) back on the stovetop over medium heat. Add the sliced shiitake mushrooms and dry-sauté them for 3-4 minutes, until they release their liquid and start to brown. Transfer them to a small bowl and set aside.

* Return the skillet to medium heat and add the 2 tbsp of unsalted butter. Swirl the pan as the butter melts. It will foam, and then the foam will subside. Watch it closely as the milk solids at the bottom of the pan turn a golden brown and it releases a **nutty, toasty aroma**. This is brown butter. This process can happen quickly, so don't walk away.

* As soon as the butter is browned and fragrant, reduce the heat to low. Add the sliced garlic and fresh ginger matchsticks. Sauté for 30-60 seconds until fragrant. Be careful not to burn them.

* Remove the skillet from the heat. Stir in the soy sauce and lemon juice (it will sizzle!). Return the cooked shiitake mushrooms to the pan and stir to coat. Finish by stirring in the toasted sesame oil.

6. **Carve and Serve:**

* After the beef has rested, snip and remove the kitchen twine. Using a sharp carving knife, slice the tenderloin into thick, ½-inch to 1-inch slices against the grain for maximum tenderness.

* Arrange the slices on a warm platter. Spoon the warm ginger-shiitake brown butter all over the beef. Garnish with fresh chives or cilantro and serve immediately.

---

### **Mastering Your Dish: Tips, Variations & Serving Ideas**

* **Internal Temperature Chart (The Only Way to Guarantee Perfection):**

* **Rare:** Remove from oven at 120-125°F (49-52°C). Final temp after rest: ~130°F (54°C).

* **Medium-Rare (The Gold Standard):** Remove from oven at 130-135°F (54-57°C). Final temp after rest: ~135-140°F (57-60°C).

* **Medium:** Remove from oven at 140-145°F (60-63°C). Final temp after rest: ~145-150°F (63-66°C).

* **Ingredient Variations:**

* **Mushrooms:** If you can't find shiitakes, cremini mushrooms or a mix of wild mushrooms will also work beautifully.

* **Add a Little Heat:** Add a pinch of red pepper flakes or a thinly sliced Thai chili along with the garlic and ginger for a spicy kick.

* **Herbaceous Finish:** A handful of fresh mint or Thai basil leaves tossed in at the end would be a fantastic addition.

* **Troubleshooting:**

* **My butter burned!** Unfortunately, you have to start over. Burnt butter is bitter and will ruin the dish. The key is to watch it closely once the foam subsides and pull it off the heat the moment it turns golden brown and smells nutty.

* **My beef didn't get a good crust.** Your pan wasn't hot enough, or the beef was too wet. Always pat the meat thoroughly dry and make sure the oil is shimmering and just about to smoke before adding the beef.

* **What to Serve With It:** This dish has bold, Asian-inspired flavors, so it pairs beautifully with sides that can either complement or provide a neutral base.

* **Complementary Sides:** Steamed bok choy with garlic, jasmine rice, or creamy polenta.

* **Neutral Sides:** Creamy mashed potatoes, roasted asparagus, or a simple arugula salad with a lemon vinaigrette.

Enjoy your magnificent, restaurant-quality pan-roasted beef tenderloin

Herb-Marinated Beef Tenderloin

Herb-Marinated Beef Tenderloin Recipe

Of course! Let's create a comprehensive, in-depth guide to this truly special occasion dish. This recipe will not only give you the steps but also teach you the techniques, the science, and the little secrets that will empower you to cook a perfect beef tenderloin—a showstopper that is impressive, elegant, and surprisingly simple.

### **The Ultimate Guide to a Perfect Herb-Marinated Beef Tenderloin**

This is the dish that defines celebration. A perfectly cooked beef tenderloin is the pinnacle of culinary elegance—a centerpiece that is tender, juicy, and bursting with flavor. While it carries a reputation for being a luxury item, mastering it at home is entirely achievable. This guide will demystify the process, breaking it down into simple, foolproof steps. We'll focus on building a beautiful herb crust, using a two-stage cooking method for a perfect edge-to-edge doneness, and creating a memorable meal that you and your guests will never forget.

---

### **The Anatomy of a Perfect Tenderloin: Why This Recipe Works**

Before we get to the ingredients, let's understand the three pillars that ensure a flawless result every single time.

1. **The Herb Marinade as a Flavor Crust:** For a premium cut like tenderloin, a marinade isn't for tenderizing—it's for flavor and creating a magnificent crust. The oil in the marinade acts as a conductor for heat, encouraging a deep, even browning (the Maillard reaction). The fresh herbs and aromatics infuse the surface with a savory, fragrant crust that complements the clean, beefy flavor of the meat without overpowering it.

2. **The Two-Stage Cooking Method:** This is the non-negotiable secret to perfection. We start with an incredibly high-heat sear to create that flavorful, caramelized crust. Then, we transfer the tenderloin to a lower-temperature oven to finish cooking gently and evenly. This prevents the outside from turning to gray, overcooked leather while the center reaches the perfect medium-rare.

3. **The Power of the Rest:** This is arguably the most critical step, and it's where most people go wrong. When a roast cooks, its juices are driven to the center. Slicing into it immediately releases all that moisture onto the cutting board. Allowing the tenderloin to rest for a significant amount of time gives those juices a chance to redistribute and be reabsorbed evenly throughout the entire roast, ensuring every single slice is exceptionally moist and tender.

---

### **Ingredients**

* **For the Beef Tenderloin:**

* 1 whole **beef tenderloin roast** (center-cut is best), about 2-3 lbs (1-1.4 kg), trimmed of fat and silver skin. Ask your butcher to do this for you, or do it yourself with a sharp knife.

* 2 tbsp **high-heat oil** (like canola, grapeseed, or avocado)

* **Kosher salt** and **freshly ground black pepper**

* **For the Herb Marinade:**

* ½ cup **extra virgin olive oil**

* ¼ cup **fresh rosemary leaves**, finely chopped

* 2 tbsp **fresh thyme leaves**

* 4-6 cloves **garlic**, minced or grated

* 1 tbsp **Dijon mustard** (acts as an emulsifier and adds a tangy depth)

* 1 tbsp **soy sauce** or **Worcestershire sauce** (for a boost of umami)

* Zest of 1 **lemon**

* 1 tsp **coarsely ground black pepper**

* **For the Pan Sauce (Optional, but highly recommended):**

* ½ cup **dry red wine** (like Cabernet or Merlot) or **beef broth**

* 1 tbsp **cold unsalted butter**, cut into small cubes

---

### **Step-by-Step Instructions for Perfection**

1. **Prepare and Tie the Tenderloin:**

* If your tenderloin has a thinner "tail" end, tuck it underneath and tie the roast with kitchen twine at 1-2 inch intervals. This creates a uniform cylindrical shape, which is the secret to even cooking. Pat the entire roast dry with paper towels and season it generously all over with kosher salt and black pepper.

2. **Create the Herb Marinade:**

* In a small bowl, combine all the marinade ingredients: extra virgin olive oil, chopped rosemary, thyme, minced garlic, Dijon mustard, soy sauce, lemon zest, and coarsely ground black pepper. Whisk until it forms a thick, fragrant paste.

3. **Marinate the Beef:**

* Place the seasoned and tied tenderloin in a large zip-top bag or on a rimmed baking dish. Rub about two-thirds of the herb marinade all over the surface of the meat, getting it into every nook and cranny.

* Seal the bag (or cover the dish) and refrigerate for **at least 1 hour and up to 4 hours.** Do not marinate for much longer, as the acid can start to affect the texture of the meat. Let the remaining marinade rest at room temperature for later.

4. **The Initial Sear (Creating the Crust):**

* About 30 minutes before you're ready to cook, remove the tenderloin from the refrigerator to let it come closer to room temperature. Preheat your oven to **425°F (220°C)**.

* Heat the 2 tbsp of high-heat oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat until it just begins to smoke.

* Carefully place the tenderloin in the hot skillet. Sear for 2-3 minutes per side, turning it with tongs, until a deep, rich, brown crust forms on all surfaces.

5. **The Roast (Cooking to Perfection):**

* Transfer the entire skillet to the preheated oven.

* Roast for **10-15 minutes** for a 2-pound roast, or about **15-20 minutes** for a 3-pound roast. The exact time depends on your desired level of doneness and the thickness of your roast. **Do not rely on time alone.** Use an instant-read thermometer for guaranteed results.

6. **The Crucial Rest:**

* Remove the skillet from the oven. Transfer the tenderloin to a clean cutting board. Brush it with the reserved herb marinade.

* Tent the meat loosely with aluminum foil and let it rest for **15-20 minutes**. This is not optional. The internal temperature will continue to rise by about 5-10°F (3-6°C) as it rests.

7. **Carve and Serve:**

* After resting, snip and remove the kitchen twine. Using a sharp carving knife, slice the tenderloin into thick, ½-inch to 1-inch slices against the grain for maximum tenderness. Arrange the slices on a platter and serve immediately.

---

### **Mastering Your Tenderloin: Temperature, Sauce & Serving**

* **Internal Temperature Chart (The Only Way to Guarantee Perfection):**

* **Rare:** Remove from oven at 120-125°F (49-52°C). Final temp after rest: ~130°F (54°C).

* **Medium-Rare (The Gold Standard):** Remove from oven at 130-135°F (54-57°C). Final temp after rest: ~135-140°F (57-60°C).

* **Medium:** Remove from oven at 140-145°F (60-63°C). Final temp after rest: ~145-150°F (63-66°C).

* **Make a Quick Pan Sauce:** While the tenderloin is resting, place the skillet back on the stovetop over medium heat. Pour in the red wine or beef broth and bring to a simmer, scraping up all the browned bits from the bottom of the pan. Let it bubble and reduce by half. Turn off the heat and whisk in the cold butter cubes, one at a time, until the sauce is glossy and slightly thickened. Season with a pinch of salt and serve alongside the beef.

* **Classic Serving Pairings:** This dish deserves classic accompaniments. Serve it with a creamy **Horseradish Sauce**, **Garlic Mashed Potatoes**, **Roasted Asparagus with Parmesan**, or **Creamed Spinach**.

Enjoy your magnificent, perfectly cooked, and truly unforgettable herb-marinated beef tenderloin

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

This is a recipe for beef tenderloin that I have been preparing for many years, and I truly enjoy it—naturally. However, what is more crucial than the recipe itself is the method I employ to ensure it is cooked to perfection each time. More details on that will follow. Although this is not a meal I prepare every night, it certainly impresses at family gatherings or special events.

I utilize the center cut, also referred to as the Châteaubriand. This cut is not usually found in grocery stores, so it is advisable to order one ahead of time. It arrives pre-trimmed, requiring minimal preparation. This cut of meat is exceptionally tender, to the point where it can be cut with a spoon. Nevertheless, due to its leanness, it does not possess the rich flavor found in ribeye or strip steak.

Jump to Recipe

To compensate for that, I apply a straightforward Dijon and herb crust that significantly enhances the flavor. The choice of Dijon mustard, salt, and pepper is yours. For this recipe, I strongly encourage the use of fresh rosemary and thyme to elevate the flavor and texture profile. There is a commonly referenced guideline regarding the substitution of dried herbs, but such a magnificent cut of meat merits the additional touch that only fresh herbs can provide. You will not regret this choice. I suggest starting with my recipe, but feel free to modify the flavor profile while maintaining the same roasting technique.

How to Prepare Beef Tenderloin

Many individuals enjoy a delicious roast beef tenderloin recipe, yet grilling it is both enjoyable and straightforward. There is no roasting pan to clean afterward. All that is required is a reliable meat thermometer and a grill. Most recipes suggest searing the beef initially, followed by roasting it in the oven or on the grill. However, I adopt a different approach in this recipe to attain the ideal medium-rare temperature.

You may have heard me discuss the reverse-sear technique in several of my recipes. I appreciate this method for various reasons, and I apply a similar technique here. While I do not sear the meat over direct heat, I gradually raise its temperature using moderate indirect heat, and then I finish by roasting it at a very high indirect heat to create the perfect crust. You can master the art of cooking beef tenderloin in this manner for an excellent dish in just under an hour.

Is Tenderloin Filet Mignon?

In a roundabout way, yes. Filet mignon steaks are typically cut, around 2 inches thick, from the same portion of meat. They are, of course, exceptional steaks, but when prepared whole, it is referred to as a beef tenderloin. The beef tenderloin is to the filet mignon what a standing rib roast is to a ribeye steak.

Grilling Tips

The Shape: This cut is somewhat long and cylindrical. To maintain that shape, I suggest using butcher’s twine to tie it up, which helps support the muscle fibers during cooking.

The Temperature: Given that this is a very lean cut of meat, it will cook rapidly. Ensure that you are utilizing a dependable leave-in thermometer to keep track of the meat’s internal temperature.

The Fuel: You can opt for either charcoal or gas for this recipe, and in both cases, you may add some wood for a smoky flavor if desired. Personally, I refrain from using wood as I believe the smoke detracts from the herb crust rather than enhances it, but that is a matter of personal preference.

Notes

This is a beef tenderloin recipe that I have been doing for years, and I love it—of course. That said, what’s more important than the recipe itself is the technique I use to cook it perfectly every time. While this isn’t an every-night meal, it’s definitely a crowd pleaser for family gatherings or special occasions.

A nice beef tenderloin recipe to try !

INGREDIENTS

* 1 (5 pound) whole beef tenderloin

* 6 tablespoons olive oil

* 8 large garlic cloves, minced

* 2 tablespoons minced fresh rosemary

* 1 tablespoon dried thyme leaves

* 2 tablespoons coarsely ground black pepper

* 1 tablespoon salt

INSTRUCTIONS

1. Prepare beef tenderloin : Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches. Snip silverskin with scissors to keep beef tenderloin roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.

2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef tenderloin on hot rack and close lid; grill until well-seared, about 5 minutes. Turn beef tenderloin and close lid; grill until well-seared on second side, another 5 minutes.

3. Move beef tenderloin to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on beef tenderloin size and grill. Let meat rest 15 minutes before carving. The beef tenderloin recipe with herb garlic pepper is ready...enjoy the feast Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating !!

beef-tenderloin-with-mushroom-gravy

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating Video :

CAJUN BEEF TENDERLOIN ROAST

Cajun Beef Tenderloin with Remoulade

This post is sponsored by Tony Chachere’s, but all opinions are entirely my own.

A whole beef tenderloin is an exemplary main dish for the holidays that often intimidates many home cooks. I am here to alleviate that intimidation and to guide you on how to prepare a whole beef tenderloin in your own kitchen, ensuring it is perfectly cooked every time. I have collaborated with my friends at Tony Chachere’s to present you with this delightful twist on a beef tenderloin recipe, which will undoubtedly be a showstopper on your holiday table. This recipe for my Cajun beef tenderloin with remoulade is rich in flavor and ideal for serving at any holiday dinners you may host this season.

I understand that preparing a whole tenderloin at home can be daunting, especially since this cut of beef tends to be somewhat expensive. However, with my tips and recipe, you can ensure a perfectly cooked tenderloin every time. To begin with, this tenderloin is not only seasoned on the exterior, but I also inject it with Tony Chachere’s Creole Butter to guarantee a juicy piece of meat that is bursting with flavor. Additionally, I rub the exterior of the meat with a blend of Tony Chachere’s Creole Seasoning and fresh herbs to create a delicious crust on the tenderloin.

I prefer to sear the tenderloin in a skillet before finishing it in the oven to achieve a nice crust on the meat. This step is optional, but I believe this method elevates the tenderloin to the next level. Once the meat has been seared, I simply transfer the tenderloin to a roasting pan or a baking sheet lined with a baking rack to ensure that the air circulation in the oven surrounds the meat. What I appreciate about using a roasting pan is that the airflow circulates around the meat as it cooks, preserving the crust and cooking the tenderloin evenly.

The key aspect of preparing a tenderloin is to ensure that it is not overcooked. This specific cut of meat is best savored at rare or medium rare. I always recommend setting a timer to monitor the internal temperature, and I advise having a meat thermometer on hand for this purpose.

The internal temperature should reach 125 degrees for rare and approximately 130-135 degrees for medium rare. I typically set a timer for 10 minutes, then check and cook for an additional 5 minutes if necessary to achieve the desired doneness. Once it is removed from the oven, it is essential to allow it to rest for at least 10 minutes before slicing, as this helps the juices to redistribute throughout the tenderloin.

The outcome is a highly flavorful, perfectly cooked beef tenderloin that can genuinely be the highlight of any holiday table. I serve it with a delightful homemade remoulade sauce and roasted potatoes or vegetables. I am eager for you to try this recipe yourself.

Visit Tony Chachere's for additional holiday menu ideas. This Cajun beef tenderloin with remoulade is an excellent recipe for any of your holiday gatherings throughout the remainder of the year!

CAJUN BEEF TENDERLOIN RECIPE INGREDIENTS

3 - 3 1/2 lb. beef tenderloin roast
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1 tsp. paprika
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. white pepper, finely ground
Garlic powder to taste
Onion powder to taste
1/4 tsp. ground red pepper
Lemon slices (opt.)
Celery leaves (opt.)

CAJUN BEEF TENDERLOIN RECIPE INSTRUCTIONS

Combine seasonings and rub over meat. Place meat on a rack in open roasting pan. Insert meat thermometer into the thickest part of meat. Do not add water and do not cover. Roast 45 to 50 minutes at 425 degrees for rare. Remove meat when thermometer reaches 135 degrees. Let meat set 15 minutes in a warm place before carving. Garnish with lemon slices and celery leaves if desired. Cool. Enjoy the CAJUN BEEF TENDERLOIN ROAST recipes !!!

CAJUN BEEF TENDERLOIN ROAST VIDEO :

Dr Pepper Steak Beef Tenderloin Recipe

Dr Pepper Beef Tenderloin Recipe

These Dr Pepper Steak Bites are filled with intense flavor and are incredibly simple to prepare! The soda not only tenderizes the steak but also contributes a sweet, savory glaze, making it ideal for a hassle-free dinner or appetizer.

Slow Cooker Dr Pepper Steak Bites

Dr Pepper is rapidly becoming one of my preferred cooking ingredients. It enhances the flavor and sweetness of various dishes. In this instance, it combines with BBQ sauce and other components such as brown sugar and Worcestershire sauce to form a sweet, smoky, and savory sauce blend. This mixture infuses a tremendous amount of flavor into each steak piece. Furthermore, as the meat cooks in the slow cooker, it stays perfectly tender and juicy, ensuring that you achieve wonderfully cooked steak every time.

Why You’ll Appreciate These Dr Pepper Steak Bites

They are cost-effective to prepare. I frequently make this recipe because it is very budget-friendly. If you prefer to adhere to a strict budget while still wanting to create something delicious, consider trying these steak bites.

Preparation is swift and straightforward. It only requires a few minutes to prepare the ingredients and set them in the crockpot. After that, the most challenging part is the anticipation of when they will be ready to enjoy!

They complement any side dish. You can serve these Dr Pepper steak bites with any side dish and still enjoy a fantastic meal. Whether it’s potatoes, macaroni and cheese, or any vegetable of your choice, everything pairs beautifully.

A full plate of Dr Pepper steak bites served alongside mashed potatoes and green beans, arranged next to wooden cooking utensils and a soda.

What You Will Require

All the ingredients necessary to impart flavor into the steak bites are detailed below, including Dr Pepper and the other sauce elements.

Steak: You may select any cut of steak that you prefer! Some of my favorite options for this recipe include London broil, sirloin, and chuck roast.

Dr Pepper: This is the key ingredient in this recipe! As it reduces during cooking, it provides sweetness while tenderizing the steak. It imparts that distinctive yet familiar Dr Pepper taste.

Honey and brown sugar: These are the sweeteners I opted for to balance the savory components.

I appreciate the blend of honey and brown sugar due to the honey's subtle floral notes, while the brown sugar contributes hints of molasses and caramel. Together, they create a rich tapestry of flavors!

BBQ sauce: Feel free to select any brand and type of BBQ sauce that suits your preference. Personally, I enjoy a classic, smoky BBQ sauce, as it offers the best balance.

Worcestershire sauce: This ingredient introduces umami, effectively counteracting the sweetness and richness. It harmonizes beautifully with the other elements in the sauce.

Garlic: I incorporate this for its sharp taste and delightful aroma during cooking. It also amplifies the other flavors present in the sauce.

Black pepper: The sole seasoning I include is black pepper, as the other ingredients provide ample flavor and salt. It imparts a subtle, spicy note that complements the other components.

Cornstarch and water: I prepare a slurry to incorporate towards the end of the cooking process, which aids in thickening the sauce so that it adheres to each bite of steak. This step is optional, but I believe it achieves the ideal consistency.

What You’ll Need

Below is a list of all the ingredients required to infuse flavor into the steak bites, including Dr Pepper and the other sauce components.

Steak: You may choose any cut of steak that you prefer! Some of my favorite options for this recipe include London broil, sirloin, and chuck roast.

Dr Pepper: This is the key ingredient in this recipe! As it reduces during cooking, it imparts sweetness while tenderizing the steak, delivering that distinct yet familiar Dr Pepper flavor.

Honey and brown sugar: These sweeteners were selected to balance the savory elements. I enjoy the combination of honey and brown sugar because the honey has a slight floral quality, and the brown sugar brings in notes of molasses and caramel. They contribute multiple layers of flavor!

BBQ sauce: Choose any brand and variety of BBQ sauce that you prefer. I particularly enjoy a classic, smoky BBQ sauce, as it seems to provide the best balance.

Worcestershire sauce: This ingredient adds umami while cutting through the sweetness and richness, complementing the other components in the sauce effectively.

It complements the other elements in the sauce effectively.

Garlic: I incorporate this for its pungent flavor and delightful aroma as it cooks. It also enhances the other flavors present in the sauce.

Black pepper: The sole seasoning I include here is black pepper, as the other ingredients provide ample flavor and salt. It adds a subtle, spicy taste that harmonizes well with the other components.

Cornstarch and water: I prepare a slurry to incorporate towards the end of the cooking process to thicken the sauce, allowing it to adhere to each piece of steak. This step is optional, but I believe it achieves the ideal consistency for the final dish.

How to Prepare Dr Pepper Steak Bites

Here are the instructions to assist you in setting up your slow cooker, ensuring you can savor the most delightful Dr Pepper steak bites for dinner. It is incredibly quick and straightforward!

Sear the steak. Preheat a large skillet over medium-high heat. Add a small amount of oil to the skillet and place the steak inside. Sear the steak bites for a few seconds on each side to develop a brown crust. Transfer them to the bottom of the crockpot.

Prepare the sauce. In a mixing bowl, combine all the remaining ingredients except for the cornstarch and water. Whisk until the mixture is well combined and smooth. Then, pour it over the steak bites.

Cook. Cover the slow cooker and let the steak bites cook on low for 4-6 hours or until they become tender.

Create a slurry. Mix the cornstarch and water, then stir it into the sauce to thicken it.

Serve. Enjoy alongside your preferred side dish!

Tips for Success

If you prefer, you can skip the searing step. I enjoy achieving a beautiful brown crust on the steak bites to enhance the flavor, but they will still be excellent if you choose to omit this step. Just make sure they are fork-tender after 4 hours, or extend the cooking time slightly until they reach that tenderness.

Cut the steak uniformly. It is important to ensure that the steak pieces are of equal size. This allows for even cooking. Smaller pieces will cook more quickly, while larger ones will require additional time to become tender.

Consider using diet soda. You can incorporate diet or zero-sugar Dr Pepper soda into this recipe. I have found that it does not alter the flavor at all. You might also want to experiment with other flavor variations, such as cherry Dr Pepper.

Spice it up. Feel free to modify the sauce to add some heat! Incorporate your favorite hot sauce, red pepper flakes, or diced chiles to give it a spicy kick.

Proper Storage

Store any leftover steak bites in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for 1-2 minutes per serving, or until they are warm. Take care, as they can become dry. For longer storage, freeze the steak bites in an airtight container for up to 1 month.

More Dr Pepper Recipes to Try

Dr Pepper Wings
Dr Pepper Chili
Dr Pepper Meatballs Recipe
Dr Pepper Pulled Pork
Cherry Dr Pepper Ribs Recipe

Dr Pepper Steak Bites

These Dr Pepper Steak Bites are a dish full of flavor that is both simple and delicious. The soda helps to tenderize the meat and forms a caramelized glaze with both sweet and savory flavors. With minimal preparation and bold taste, these steak bites are ideal for a quick dinner or as a party appetizer that will impress everyone. There is no need for lengthy marination—just cook and savor!

Dr Pepper Steak Beef Tenderloin Recipe Ingredients

* 2 pound beef tenderloin

* 1 liter Dr Pepper (can not be diet)

* 1/2 cup soy sauce

* 3/4 cup lemon juice (about 3 lemons)

* 1 Tablespoon black peppercorns

* 1 Tablespoon coarse salt

* 3 cloves garlic - crushed

Dr Pepper Steak Beef Tenderloin Recipe Instructions

1. Combine all marinade ingredients in large liplock bag

2. Add tenderloin

3. Marinade 5 hours or overnight

4. Heat grill to medium

5. Reserve marinade if you wish to make sauce (see below)

6. Add tenderloin, cook turning occasionally

7. Cook about 45 minutes, until meat registers 130 degrees

8. Transfer to board and rest before slicing

9. You can also heat the marinade to a boil and simmer until slightly reduced and serve as a sauce. Cool. Enjoy the Dr Pepper Beef Tenderloin Recipe !!!

Dr Pepper Beef Tenderloin Recipe Video :