Dijon Beef Tenderloin Recipe

Elegant, tangy, and utterly melt-in-your-mouth — a Dijon-crusted beef tenderloin that’s perfect for dinner parties or holiday feasts.

Why this works

Bright Dijon cuts through the rich beef for balance
Quick sear + oven roast gives a perfect crust and tender center
Versatile: crust, sauce, or both depending on your mood

⏱️ Time & Yield

Active time: 20–30 minutes
Total time: 45–60 minutes (including roasting + resting)
Serves: 6–8 (2–3 lb / 900 g–1.3 kg tenderloin)

🛒 Ingredients

For the beef

2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed (whole or center-cut roast)
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder

For the Dijon crust

3 tbsp Dijon mustard (use smooth or a mix of smooth + whole grain)
2 tbsp whole-grain mustard (optional — texture & pop)
3 tbsp unsalted butter, melted (or mayo for ease)
2 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
½ cup panko breadcrumbs (optional — for a light golden crust)
Zest of ½ lemon (optional — lifts the mustard)

For an optional Dijon cream sauce

1 tbsp butter
1 small shallot, minced
½ cup dry white wine or chicken/beef stock
1 cup heavy cream
1–2 tbsp Dijon mustard (to taste)
Salt & pepper to taste

🔥 Method

1. Bring to room temperature & preheat

Remove tenderloin from the fridge 30–45 minutes before cooking. Preheat oven to 425°F (220°C).

2. Season & sear

Pat beef dry. Rub with olive oil, garlic powder, salt, and pepper. Heat an oven-safe skillet (cast iron ideal) over high heat. Sear the tenderloin on all sides until deeply browned — about 2–3 minutes per side. Remove skillet from heat.

3. Make the Dijon crust

In a bowl, combine Dijon(s), melted butter, minced garlic, parsley, thyme, lemon zest (if using). If using panko, stir them in last so the paste remains spreadable.

4. Coat the tenderloin

Brush the seared tenderloin evenly with the Dijon mixture. If using panko, press it lightly onto the mustard so it adheres.

5. Roast to doneness

Return skillet to the oven. Roast until internal temperature with an instant-read thermometer reaches your target:

125°F (52°C) — Rare
135°F (57°C) — Medium-rare (recommended)
Check at ~12–18 minutes depending on thickness. Remove from oven when 5°F (≈3°C) below target (carryover will finish it).

6. Rest

Tent loosely with foil and rest 10–15 minutes. Slice into medallions and serve.

🧂 Dijon Cream Sauce (optional, quick)

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

🍽️ Serving suggestions

Creamy mashed potatoes, parmesan polenta, or buttered egg noodles
Roasted asparagus, garlic green beans, or glazed baby carrots
Garnish with extra parsley and a light drizzle of good olive oil
Wine: Pinot Noir, Merlot, or a fruit-forward Cabernet Sauvignon

💡 Pro tips

Use an instant-read thermometer — it’s the single best tool for perfect results.
Let the beef warm slightly before cooking so it cooks evenly.
If you prefer a deeper crust, broil for 1–2 minutes after roasting — watch closely.
For make-ahead: assemble and chill the Dijon crust on the meat (unbaked) up to 24 hours; roast before serving.
Short on time? Skip the panko and just use a Dijon-butter rub — still delicious.

Variations

Bacon-wrapped: wrap tenderloin in prosciutto or bacon before searing for extra richness.
Herb mustard: add chopped tarragon or rosemary to Dijon mix for an aromatic twist.
Horseradish kick: mix 1 tsp prepared horseradish into the Dijon for extra heat.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 2 teaspoons soy sauce
* 2 pound beef tenderloin
* 1 teaspoon freshly ground black pepper
* 1 tablespoon extra virgin olive oil
* 1 medium garlic clove minced
* 3 medium shallots minced
* 1/3 cup dry red wine
* 1-1/2 tablespoons Dijon mustard
* 1 cup beef broth
* 1/4 cup heavy cream
* 2 tablespoons unsalted butter

Beef Tenderloin Recipe Instructions

1. Rub soy sauce all over beef and let marinate for 30 minutes.
2. Season with pepper.
3. Preheat oven to 450.
4. In a large heavy oven-proof skillet heat oil over high heat.
5. Add beef and cook until well browned on all sides, about 6 minutes.
6. Transfer pan to the oven and roast tenderloin for 20 minutes turning once until internal temperature reaches 120.
7. Transfer meat to a cutting board then cover loosely with foil and let rest for 10 minutes.
8. Pour off any fat from the skillet.
9. Add garlic and shallots and cook over low heat stirring, until lightly browned about 2 minutes.
10. Pour in the wine and increase the heat to high then simmer for 1 minute.
11. Stir in mustard, broth and cream then bring to a boil.
12. Reduce heat to moderate and simmer until sauce has reduced to 1 cup.
13. Reduce heat to low and stir in the butter until incorporated.
14. Using a sharp knife cut meat into 12 slices.
15. Arrange meat on plates or a platter then spoon the mustard sauce on top and serve hot....enjoy the beef tenderloin !
beef-tenderloin-with-pizzaiola-sauce

VIDEO:

Beef Tenderloin With Pizzaiola Sauce Recipe

Juicy beef tenderloin served with a vibrant tomato-garlic-oregano pizzaiola sauce—simple ingredients, unforgettable flavor.

⭐ Why This Recipe Shines

Classic Italian comfort meets premium beef
Rich tomato sauce cuts through tender steak perfectly
One-pan friendly and dinner-party worthy
Ready in under 45 minutes

🛒 Ingredients

For the Beef

2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp fresh rosemary or thyme, chopped

For the Pizzaiola Sauce

2 tbsp olive oil
4 garlic cloves, thinly sliced
1 small onion or shallot, finely diced
1½ cups crushed tomatoes (or passata)
¼ cup dry red wine (optional)
1 tsp dried oregano
½ tsp red pepper flakes (optional)
2 tbsp capers, drained (optional but traditional)
Salt and black pepper, to taste
Fresh basil or parsley, for garnish

🔥 Instructions

1️⃣ Season & Sear the Beef

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

2️⃣ Roast

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

🍅 Pizzaiola Sauce

In the same skillet over medium heat, add olive oil.
Sauté onion until soft, then add garlic and cook just until fragrant.
Deglaze with red wine (if using), scraping up browned bits.
Stir in crushed tomatoes, oregano, red pepper flakes, and capers.
Simmer 10–12 minutes until thick and glossy.
Season with salt and pepper.

🍽️ Serve

Slice beef tenderloin into thick medallions.
Spoon warm pizzaiola sauce generously over the top.
Finish with fresh basil or parsley and a drizzle of olive oil.

🧄 Perfect Pairings

Creamy polenta or garlic mashed potatoes
Roasted zucchini, eggplant, or green beans
Crusty Italian bread to mop up sauce
Wine pairing: Chianti, Sangiovese, or Barbera

💡 Pro Tips

For authentic flavor, don’t overcook the garlic—keep it golden, not brown
Add olives or mushrooms for a regional twist
Sauce can be made 1–2 days ahead and reheated gently
Leftover pizzaiola sauce is fantastic over pasta or chicken

🏆 Final Result

Tender beef in a bold, rustic tomato sauce—Italian comfort elevated to steakhouse luxury.

OTHER RECIPES

BEEF TENDERLOIN RECIPE INGREDIENTS

* one cup dry white wine
* four teaspoons fresh flat-leaf parsley, minced
* two teaspoons fresh basil, chopped
* two teaspoons fresh oregano, chopped
* one bay leaf
* one pepperoncini pepper, chopped
* two tablespoons olive oil or vegetable oil
* one yellow onion, diced
* two garlic cloves, minced
* one and one-half cups canned crushed tomatoes
* four lean beef tenderloin steaks (5 - 6 ounces each)
* salt and freshly ground pepper
* two tablespoons olive oil or vegetable oil, plus more as needed
* one and one-half cups white, oyster and/or porcino mushrooms, sliced

BEEF TENDERLOIN RECIPE INGREDIENTS

1. Pizzaiola Sauce
2. For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, 4-5 minutes. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
3. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the crushed tomatoes and simmer for 5 minutes more.
4. Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.
5. Beef Tenderloin
6. Blot the beef dry and season with salt and pepper.
7. Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.
8. Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.
9. Taste and season with salt and pepper. Serve the steaks at once with the sauce.

VIDEO:

Beef Tenderloin in Cherry Sauce Recipe

Succulent beef tenderloin paired with a rich cherry wine sauce—balanced, luxurious, and restaurant-worthy.

⭐ Why This Recipe Works

Tender beef + sweet-tart cherries = perfect contrast
Stunning presentation with minimal effort
Ideal for romantic dinners, holidays, or guests
Ready in about 45 minutes

🛒 Ingredients

For the Beef

2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp fresh thyme or rosemary, chopped

For the Cherry Sauce

1½ cups dark cherries (fresh or frozen, pitted)
½ cup dry red wine (Merlot, Pinot Noir, or Cabernet)
¼ cup beef broth
2 tbsp balsamic vinegar
2 tbsp honey or brown sugar
1 small shallot, finely minced
1 tbsp unsalted butter
1 tsp cornstarch + 1 tbsp water (optional, for thickening)
Salt and black pepper, to taste

🔥 Instructions

1️⃣ Season & Sear

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

2️⃣ Roast

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

🍒 Cherry Sauce

In a saucepan over medium heat, sauté shallot in butter until soft.
Add cherries, red wine, beef broth, balsamic vinegar, and honey.
Simmer 10–12 minutes, stirring occasionally.
Lightly mash some cherries for texture.
If thicker sauce is desired, stir in cornstarch slurry and simmer 1–2 minutes.
Season with salt and pepper to taste.

🍽️ Serve

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

🥔 Perfect Pairings

Creamy mashed potatoes or parmesan polenta
Roasted Brussels sprouts or green beans
Buttery risotto or wild rice
Wine pairing: Pinot Noir, Merlot, or Syrah

💡 Pro Tips

Frozen cherries work beautifully—no need to thaw
For deeper flavor, add 1 tsp Dijon mustard to the sauce
Want extra richness? Finish sauce with a splash of cream
Leftover sauce is amazing over pork or duck

🏆 Final Result

Melt-in-your-mouth beef with a glossy cherry sauce—sweet, savory, and undeniably elegant.

OTHER RECIPES

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

Beef Tenderloin Recipe Ingredients:

* 1 can (16 ounces) pitted dark sweet cherries with juice
* 1/4 cup ruby port
* 1/2 cup beef broth
* 1 teaspoon (drained) bottled horseradish
* 1 teaspoon tomato paste
* 1 shallot, thinly sliced
* 1 large bay leaf
* 1/2 teaspoon whole black peppercorns
* 1 teaspoon arrowroot or cornstarch
* 1 tablespoon mild olive oil
* 4 beef tenderloin steaks (6 ounces each)
* Salt and freshly ground black pepper
* 1/4 cup kirsch (cherry brandy)
* 1 tablespoon unsalted butter, at room temperature
* 1 tablespoon grenadine syrup

BEEF TENDERLOIN RECIPE INSTRUCTIONS:

Drain the cherry juice into a large saucepan and set the cherries aside.

Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.

Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
Simmer until the sauce is shiny and slightly thickened, 1 minute longer.

Strain, cover, and set aside. (This can be prepared a few hours ahead.

If you refrigerate the sauce, bring it to room temperature before proceeding.)
Heat the olive oil in a large, heavy skillet over high heat.
Sprinkle the steaks with salt and pepper and add them to the hot oil.

Brown the beef tenderloin steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.

Transfer the steaks to a large platter.

Add the cherries and kirsch to the skillet and flambé.

When the flames die out, reduce the heat to low and add the cherry sauce.
With a wooden spoon, scrape up any browned bits from the bottom of the pan.

Stir in the butter and grenadine syrup.

The sauce should be bright red.

Return the beef to the pan and turn to coat with the sauce.

Cook until the beef is heated through, about 2 minutes longer.

Season the sauce to taste with salt and pepper, if necessary.
Transfer the beef tenderloin steaks to warmed dinner plates.

Spoon the cherry sauce over them and the beef tenderloin recipe is ready to serve at once...hmm...delicious ! Enjoy it !
beef-tenderloin-with-mushroom-gravy

VIDEO:

Blue Cheese Beef Tenderloin

Blue Cheese Beef Tenderloin Recipe

Juicy beef tenderloin paired with a bold, creamy blue cheese crust—simple to prepare, luxurious to serve.

⭐ Why You’ll Love This Recipe

Fork-tender beef with intense flavor
Elegant enough for entertaining
Ready in under 45 minutes
Minimal ingredients, maximum impact

🛒 Ingredients

For the Beef

2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp fresh rosemary or thyme, finely chopped

For the Blue Cheese Topping

5 oz (140 g) blue cheese (Gorgonzola, Roquefort, or Stilton), crumbled
4 tbsp unsalted butter, softened
2 tbsp heavy cream or sour cream
1 small garlic clove, minced
1 tbsp fresh parsley or chives, finely chopped

🔥 Instructions

1️⃣ Prepare the Beef

Preheat oven to 425°F (220°C).
Pat the tenderloin dry.
Rub evenly with olive oil, salt, pepper, garlic powder, and herbs.

2️⃣ Sear for Flavor

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

3️⃣ Roast to Perfection

Transfer skillet to the oven.
Roast until internal temperature reaches:
- 125°F (52°C) – Rare
- 135°F (57°C) – Medium-Rare (recommended)
Remove and rest for 10 minutes (very important).

🧀 Blue Cheese Butter

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

4️⃣ Finish & Serve

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

🍷 Serving Suggestions

Garlic mashed potatoes or roasted baby potatoes
Grilled asparagus or green beans
Red wine reduction or balsamic glaze
Pair with Cabernet Sauvignon or Malbec

💡 Pro Tips

Let beef come to room temperature before cooking
Use an instant-read thermometer for accuracy
Blue cheese too strong? Mix half blue cheese + half cream cheese
Leftovers make incredible steak sandwiches

🏆 Result

Tender, juicy beef with a luxurious blue cheese finish—pure steakhouse indulgence at home.

OTHER RECIPES

Beef Tenderloin Recipe Ingredients

* 1 (3 pound) whole beef tenderloin
* 1/2 cup teriyaki sauce
* 1/2 cup red wine
* 2 cloves garlic, chopped
* 4 ounces blue cheese, crumbled
* 1/3 cup mayonnaise
* 2/3 cup sour cream
* 1 1/2 teaspoons Worcestershire sauce

Beef Tenderloin Recipe Instructions

1. Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
4. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

VIDEO:

Tropical Beef Tenderloin Steaks

Ingredients (4 servings)

For the Steaks

4 beef tenderloin steaks (about 6 oz / 170 g each)
1 tbsp olive oil
1 tbsp butter
Salt & black pepper
½ tsp garlic powder (optional)
½ tsp paprika (optional)

For the Tropical Salsa

1 cup fresh pineapple, diced
1 mango, diced
½ red bell pepper, finely chopped
2 green onions, sliced
1 small red chili or jalapeño, minced (optional)
2 tbsp lime juice
1 tbsp honey or brown sugar
2 tbsp cilantro, chopped
Pinch of salt

For the Glaze (optional but recommended)

¼ cup pineapple juice
1 tbsp soy sauce
1 tbsp brown sugar
½ tbsp lime juice
1 tsp grated ginger

Instructions

1. Make the Tropical Salsa

Combine pineapple, mango, bell pepper, green onions, chili, lime juice, honey, and cilantro.
Mix gently, season with a pinch of salt.
Chill while preparing the steaks (flavor gets better as it rests).

2. Prepare the Glaze

In a small pan, combine pineapple juice, soy sauce, sugar, lime juice, and ginger.
Simmer 3–4 minutes until lightly thickened.
Set aside.

3. Cook the Beef Tenderloin Steaks

Pat steaks dry and season with salt, pepper, garlic powder, and paprika.
Heat oil in a skillet over medium-high heat.
Add steaks and sear 2–3 minutes per side until browned.
Add butter and baste the steaks for extra flavor.
Reduce heat and cook to preferred doneness:
- Medium-rare: 130°F (54°C), about 8–10 minutes total
Brush with the pineapple-lime glaze during the last minute of cooking.
Rest steaks 5 minutes.

4. Serve

Place steaks on plates, spoon tropical salsa generously on top, and drizzle extra glaze around the plate.

Perfect Sides

Coconut rice
Grilled asparagus
Roasted sweet potatoes
Mango slaw
Tropical fruit salad

Optional Twists

Add grilled pineapple rings on the side.
Use papaya or kiwi in the salsa.
Add a splash of rum to the glaze for an island touch.
Make it spicy with fresh habanero or chili flakes.

OTHER RECIPES

Beef Tenderloin Recipes Ingredients

* 1 cup reduced sodium chicken broth
* 3/4 cup orange juice
* 1/4 cup ketchup
* 1/4 cup unsweetened pineapple juice
* 3 tablespoons packed brown sugar
* 3 tablespoons lime juice
* 2 garlic cloves, minced
* 1 tablespoon minced fresh ginger root
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon rum extract
* 1/4 teaspoon ground cloves
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 8 (4 ounce) beef tenderloin medallions

Beef Tenderloin Recipes Instructions

1. In a small bowl, combine the first 13 ingredients; mix well.

Pour 2 cups into a large resealable plastic bag; add the beef tenderloin . Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
2. If grilling the beef tenderloin steaks, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from steaks. Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes on each side or until beef tenderloin reaches desired doneness, brushing occasionally with reserved marinade.
The beef tenderloin recipe tropical style is ready..very nice taste ! Enjoy it ~!
beef-tenderloin-steaks-with-blue-cheese

VIDEO: