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:

Beef Tenderloin Salad

Ingredients (4 servings)

For the Beef

1 lb (450 g) beef tenderloin steak (whole or 2 thick medallions)
1 tbsp olive oil
Salt & black pepper
1 tsp garlic powder (optional)
1 tsp fresh thyme or rosemary, chopped (optional)

For the Salad

4 cups mixed salad greens (arugula, romaine, spinach, or spring mix)
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cucumber, sliced or diced
1 avocado, sliced (optional)
½ cup crumbled blue cheese, feta, or shaved Parmesan
¼ cup toasted nuts (walnuts, almonds, pecans, or pine nuts)

For the Vinaigrette

3 tbsp olive oil
1 tbsp red wine vinegar (or balsamic)
1 tsp Dijon mustard
1 tsp honey
Salt & pepper, to taste

Instructions

1. Cook the Beef Tenderloin

Pat beef dry and season generously with salt, pepper, and optional herbs.
Heat olive oil in a heavy skillet over medium-high heat.
Sear beef 2–3 minutes per side until browned.
Reduce heat to medium and cook to desired doneness:
- Medium-rare: 130°F (54°C) / about 8–10 minutes total
Rest 5–10 minutes, then slice thinly across the grain.

2. Make the Dressing

Whisk olive oil, vinegar, mustard, honey, salt, and pepper until smooth.

3. Assemble the Salad

Place greens in a large bowl.
Add tomatoes, cucumber, onions, avocado, cheese, and nuts.
Drizzle with dressing and toss gently.
Top with warm or room-temperature beef slices.

Optional Variations

Asian-style: Use sesame dressing and add mandarin oranges + crispy noodles.
Steakhouse style: Use blue cheese, walnuts, and balsamic glaze.
Low-carb: Add roasted mushrooms and extra avocado; skip sweeteners.
Warm salad: Pour steak pan drippings into the dressing for richness.

OTHER RECIPES

A nice beef tenderloin recipe to try !
Beef Tenderloin INGREDIENTS

* 1/4 cup fat-free mayonnaise
* 2 tablespoons Dijon mustard
* 1 tablespoon fat-free milk
* 2 teaspoons white wine vinegar or cider vinegar
* 1 teaspoon prepared horseradish
* 1 1/4 teaspoons sugar
* 3/8 teaspoon salt, divided
* 1/4 teaspoon pepper, divided
* 8 cups water
* 1 pound fresh asparagus, cut into 2 inch pieces
* 4 (4 ounce) beef tenderloin steaks
* 1 large clove garlic, peeled and halved
* 6 cups torn mixed salad greens
* 2 large ripe tomatoes, cut into wedges

Beef Tenderloin recipe Instructions

1. For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
2. If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
3. On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef tenderloin; place over salad. Drizzle with dressing...and the beef tenderloin recipe of salad is ready to serve..enjoy the appetizers...nice !
beef-tenderloin-recipe with-roasted-shallots.

VIDEO:

Peppered Beef Tenderloin Recipe

Peppered Beef Tenderloin

Ingredients

1 whole beef tenderloin (2–3 lbs / 1–1.5 kg), trimmed
2 tbsp olive oil
2 tbsp coarsely cracked black pepper
1–1½ tsp kosher salt
2 tsp Dijon mustard (optional, helps pepper stick)
1–2 tsp fresh rosemary or thyme, minced (optional)

Optional Pan Sauce (highly recommended):

½ cup red wine or beef broth
½ cup heavy cream
1 tbsp Dijon mustard
1 tbsp butter
Salt & pepper to taste

Instructions

1. Prepare the beef

Preheat oven to 425°F (220°C).
Pat beef tenderloin dry.
Rub all over with olive oil.
(Optional) Spread a thin layer of Dijon mustard on the tenderloin—this helps the pepper crust adhere.
Mix cracked black pepper and salt; press this mixture firmly onto all sides of the beef.
Add herbs if using.

2. Sear the tenderloin

Heat a heavy skillet (cast iron works best) over high heat.
Sear beef on all sides until browned, about 3–4 minutes per side.

3. Roast

Transfer skillet to the oven (or move beef to a roasting pan).

Roast to desired doneness:

Rare: 15–17 minutes (125°F / 52°C)
Medium-rare: 18–22 minutes (130°F / 54°C)
Medium: 25 minutes (140°F / 60°C)

Let rest 10–15 minutes before slicing to keep it juicy.

Optional Creamy Pepper Sauce (pan sauce)

After removing beef, place skillet back on medium heat.
Add ½ cup red wine or beef broth; scrape browned bits.
Simmer until reduced by half.
Whisk in ½ cup heavy cream and 1 tbsp Dijon mustard.
Simmer till slightly thickened.
Remove from heat and whisk in 1 tbsp butter.
Taste and season (be careful—peppered beef already carries spice).

Serve

Slice beef into medallions.
Spoon creamy pepper sauce or extra cracked pepper over the top.
Pairs beautifully with:

Garlic mashed potatoes
Roasted green beans
Creamed spinach
Buttered noodles

ANOTHER RECIPES

great beef tenderloin recipe to try ! Nice !
Ingredients

* 3 tablespoons coarsely ground pepper
* 2 tablespoons olive oil
* 1 tablespoon grated lemon peel
* 1 teaspoon salt
* 2 garlic cloves, minced
* 1 (3 pound) whole beef tenderloin

INSTRUCTIONS

1. Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

2. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing. The beef tenderloin recipe peppered is ready to serve...enjoy it !
beef-tenderloin-stuffed-with-peppers

VIDEO:

Beef Tenderloin Steaks With Blue Cheese

Ingredients

For the Steaks

4 beef tenderloin steaks (filet mignon), 1½–2 inches thick
1–2 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp garlic powder (optional)
1 tsp fresh thyme or rosemary (optional)

For the Blue Cheese Topping

½ cup blue cheese crumbles (Gorgonzola or Roquefort work great)
2 tbsp butter, softened
1 tbsp mayonnaise or sour cream
1 tbsp fresh parsley, chopped
1 tsp lemon juice (optional, for brightness)
Fresh black pepper

Instructions

1. Make the blue cheese topping

In a small bowl combine:
- blue cheese
- softened butter
- mayonnaise or sour cream
- parsley
- lemon juice
- pepper
Mash together until creamy but still a bit chunky.
Refrigerate until ready to use.

2. Prepare and sear the steaks

Pat steaks dry thoroughly.
Rub both sides with olive oil, salt, pepper, and herbs (if using).
Heat a heavy skillet (cast iron preferred) over high heat.
Sear steaks 2–3 minutes per side until a golden crust forms.

3. Finish cooking

You can finish in the skillet or transfer to an oven:

Skillet-only:

Reduce heat to medium.
Continue cooking 3–5 more minutes per side until desired doneness.

Oven-finish (most reliable):

After searing both sides, transfer skillet to a 425°F (220°C) oven.
Roast for:
- Medium-rare: 5–7 minutes
- Medium: 8–10 minutes

Use a meat thermometer:

Medium-rare = 130°F (54°C)
Medium = 140°F (60°C)

4. Melt the blue cheese topping

When steaks are almost done, place a spoonful of the blue cheese mixture on each one.
Return to oven or cover skillet for 1–2 minutes, just until it softens and melts slightly.

5. Rest and serve

Let steaks rest 5 minutes before serving so juices redistribute.
Serve with roasted potatoes, green beans, or a fresh salad.

Optional Upgrades

Add caramelized onions under the blue cheese.
Add a splash of balsamic glaze on the plate.
Use smoked blue cheese for deeper flavor.
Serve with a red wine–shallot reduction alongside.

OTHER RECIPES

INGREDIENTS

* 2 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
* 2 ounces blue cheese, crumbled
* 2 tablespoons butter, softened
* 2 slices white bread, crusts removed and cubed
* 1 tablespoon olive oil
* 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

1. Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should
read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

2. Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue
cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted. The beef tenderloin recipe is ready...enjoy it !
beef-tenderloin-with-roasted-shallots

VIDEO:

Beef Tenderloin With Roasted Shallots

Ingredients

For the Beef:

1 whole beef tenderloin (2 to 3 lbs / 1–1.5 kg), trimmed
2 tbsp olive oil
2–3 tsp kosher salt
1–1½ tsp black pepper
2 tsp fresh rosemary, minced (optional)
2 tsp fresh thyme, minced

For the Roasted Shallots:

10–12 shallots, peeled and halved
2 tbsp olive oil
1 tbsp butter, melted
1 tbsp balsamic vinegar
1 tsp brown sugar or honey
Salt & pepper to taste

Optional Pan Sauce:

½ cup beef broth
¼ cup red wine
1 tbsp Dijon mustard
1 tbsp butter (to finish)

Instructions

1. Prepare the shallots

Preheat oven to 425°F (220°C).
Toss shallots with olive oil, melted butter, balsamic, brown sugar, salt, and pepper.
Spread in a roasting pan or baking dish.

Start roasting them 10 minutes before the beef goes in.

2. Prepare the beef tenderloin

Pat the beef dry with paper towels.
Rub with olive oil, salt, pepper, thyme, and rosemary.
Heat a large oven-safe skillet over high heat.
Sear the beef on all sides until nicely browned (about 3–4 minutes per side).

3. Roast

Place seared tenderloin on top of or next to the shallots (in the same pan if possible).
Roast at 425°F (220°C) for:

Medium-rare: 18–22 minutes (internal temp 130°F / 54°C)
Medium: 25–28 minutes
Rare: 15–17 minutes

Use a thermometer for best results.

Remove from oven and let rest 10–15 minutes before slicing.

4. Optional pan sauce (highly recommended!)

Transfer beef and shallots to a plate.
Place the roasting pan or skillet on the stove over medium heat.
Add red wine and scrape up browned bits.
Add beef broth and simmer until reduced by half.
Whisk in Dijon mustard.
Finish with a tablespoon of butter for a glossy sauce.

5. Serve

Slice tenderloin into medallions and spoon roasted shallots and pan sauce on top.
Pairs beautifully with mashed potatoes, green beans, or roasted root vegetables.

OTHER RECIPES

INGREDIENTS (Nutrition)

* 3/4 pound shallots, halved lengthwise and peeled
* 1 1/2 tablespoons olive oil
* salt and pepper to taste
* 3 cups beef broth
* 3/4 cup port wine
* 1 1/2 teaspoons tomato paste
* 2 pounds beef tenderloin roast, trimmed
* 1 teaspoon dried thyme
* 3 slices bacon, diced
* 3 tablespoons butter
* 1 tablespoon all-purpose flour
* 4 sprigs watercress, for garnish

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper.
Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels.
Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent
loosely with foil.
5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer.

Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens.

Whisk in remaining butter. Stir in roasted shallots and reserved bacon.

Season with salt and pepper.

6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. The beef tenderloin recipe with roasted shallots is ready to serve...nice ! Enjoy it !

beef-tenderloin-steaks-with-blue-cheese.

VIDEO:

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.

* 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.

* 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

VIDEO: