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!
OTHER RECIPES
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 !!!
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!
OTHER RECIPES
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 !!!
Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce
Writing
🥩 Beef Tenderloin Stuffed with Peppers, Spinach & Goat Cheese with Wine Sauce
A show-stopping roast: tender beef filled with sweet roasted peppers, fresh spinach, and creamy goat cheese, topped with a rich red wine sauce. Perfect for special occasions.
⭐ Why This Recipe Works
Stuffing adds flavor and moisture inside the tenderloin.
Goat cheese adds creaminess and tang, balancing sweet peppers.
Red wine sauce enriches the dish with depth and elegance.
Ideal for entertaining: impressive plating, restaurant-quality flavors.
🛒 Ingredients
For the Beef
2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed, butterflied
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp fresh thyme leaves, chopped
For the Filling
1 cup fresh spinach, wilted and squeezed dry
½ cup roasted red bell peppers, chopped
½ cup goat cheese, crumbled
1 garlic clove, minced
1 tsp fresh thyme, chopped
Salt and pepper, to taste
For the Wine Sauce
1 tbsp unsalted butter
1 tbsp olive oil
1 small shallot, finely diced
1 cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
1 cup beef stock
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves
Salt and pepper, to taste
🔪 Method
1️⃣ Prepare the Beef
Butterfly the tenderloin: slice lengthwise without cutting all the way through to open like a book.
Place plastic wrap over and gently pound to even thickness (~1 inch) for even stuffing and rolling.
Season inside and out with salt, pepper, garlic powder, and thyme.
2️⃣ Make the Filling
In a bowl, mix spinach, roasted peppers, goat cheese, garlic, thyme, salt, and pepper.
Spread filling evenly over the butterflied beef.
3️⃣ Roll & Tie
Roll the tenderloin tightly around the filling.
Tie with kitchen twine at 1–2 inch intervals to secure.
4️⃣ Sear the Beef
Heat skillet with olive oil over high heat.
Sear beef roll on all sides until browned (~2–3 minutes per side).
5️⃣ Roast
Preheat oven to 425°F (220°C).
Transfer beef to oven and roast until internal temperature reaches 135°F (57°C) for medium-rare (about 20–25 minutes for 2–3 lb roast).
Tent with foil and rest 10–15 minutes before slicing.
6️⃣ Make the Wine Sauce
In the same skillet, add butter and olive oil.
Sauté shallots until soft (~2–3 minutes).
Deglaze with red wine, scraping up browned bits.
Add beef stock, Worcestershire, and thyme.
Simmer until reduced by half and sauce is glossy (~8–10 minutes).
Season with salt and pepper.
7️⃣ Serve
Slice the stuffed tenderloin into 1–1.5 inch medallions to reveal the colorful filling.
Spoon warm wine sauce over each slice and garnish with fresh thyme.
🍽 Suggested Sides
Garlic mashed potatoes or creamy polenta
Roasted asparagus, green beans, or baby carrots
Light salad with arugula and citrus vinaigrette
Crusty bread to soak up wine sauce
💡 High-Value Tips
Butterfly carefully: even thickness ensures even cooking and prevents breaking.
Rest the meat: keeps tenderloin juicy and allows juices to redistribute.
Searing before roasting: locks in flavor and creates a beautiful crust.
Make sauce ahead: can be simmered gently while beef rests.
Presentation: slicing at a slight angle showcases the vibrant filling for a restaurant-style look.
🔄 Variations
Cheese options: substitute goat cheese with blue cheese, cream cheese, or fontina.
Vegetable options: add sautéed mushrooms, caramelized onions, or roasted zucchini.
Herb twist: add fresh basil or tarragon to the filling for a different flavor profile.
🏆 Final Result
Tender, juicy beef with a colorful, flavorful filling, perfectly paired with a rich red wine sauce — an elegant, unforgettable centerpiece.
* 1 tablespoon cornstarch dissolved in 1/4 cup beef stock
* 1/3 cup tomato paste
* 1 teaspoon fresh rosemary
* 1/4 cup more beef stock
* 2 tablespoons butter, cold, cut into pieces
INSTRUCTIONS
Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef. Open the beef tenderloin.
Use a meat mallet to pound the meat to 3/4-inch thickness.
Place the spinach in a colander and squeeze out as much of the moisture as possible.
Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.
To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper.
Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers.
Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef.
Roll the beef tenderloin around the cheese end in a tight cylinder.
Continue rolling jelly
roll fashion.
Use butcher string or bamboo skewers to secure beef roll.
Refrigerate for at least one hour or until ready to serve.
Preheat the oven to 375 degrees F.
Heat 2 tablespoons olive oil in a large roasting pan over medium high heat.
Add the beef tenderloin roll to the pan and quickly brown on all sides.
Place the tenderloin on a rack in a roasting pan.
Roast for 30 to 40 minutes.
Use a meat thermometer to determine doneness.
Cook the shallots over medium high heat in the pan used to brown the beef tenderloin.
Cook until just soft. Add the port wine to the pan and cook until the liquid is reduced by half. Add 1 cup beef stock and bring to a boil.
Add the dissolved cornstarch and stir until thickened.
Add the tomato paste and fresh rosemary.
Season with salt and pepper.
Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
Remove the rack from the roasting pan. Place the roasting pan over medium high heat.
Add 1/4 cup of beef stock to the roasting pan to deglaze.
Stir to loosen the brown bits from the bottom of the pan.
Add the port wine sauce to the roasting pan.
Simmer for 2 minutes.
Reduce the heat.
Stir in the cold butter until just combined.
Cut the stuffed beef tenderloin into 1-inch slices.
Pour the port wine sauce onto a dinner plate.
Place a slice of beef tenderloin on top of the sauce. Garnish with fresh basil leaves.
The beef tenderloin recipe is ready..enjoy it ...Nice !
Tender beef medallions marinated in Thai herbs and spices, grilled to perfection, and served with a zesty lime-chili dressing.
⭐ Why This Recipe Works
The marinade infuses aromatic Thai flavors deep into the beef.
Grilling over high heat locks in juices while giving a smoky, caramelized crust.
The lime-chili dressing adds freshness and heat, balancing the richness of the tenderloin.
⏱ Time & Yield
Prep: 20–30 minutes
Marinate: 1–4 hours (overnight for best flavor)
Grill: 10–15 minutes
Serves: 4–6 (for 2–3 lb / 900 g–1.3 kg tenderloin)
🛒 Ingredients
For the Beef
2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed and cut into medallions or left whole
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp fish sauce
2 tbsp lime juice (fresh)
2 tbsp brown sugar or palm sugar
2 garlic cloves, minced
1–2 Thai red chilies, finely chopped (optional for heat)
1 tbsp grated fresh ginger
2 tbsp vegetable or peanut oil
2 tbsp chopped fresh cilantro or Thai basil (optional for marinade)
Lime-Chili Dressing
2 tbsp lime juice
1 tsp fish sauce
1 tsp honey or palm sugar
1 small red chili, finely sliced
1 tsp toasted sesame seeds (optional)
1 tbsp chopped cilantro
🔪 Method
1️⃣ Marinate the Beef
Combine soy sauce, fish sauce, lime juice, brown sugar, garlic, chilies, ginger, and oil in a bowl.
Rub the mixture over the tenderloin (or medallions).
Cover and refrigerate 1–4 hours. Overnight yields deeper flavor.
2️⃣ Prepare the Grill
Preheat grill to high heat (450–500°F / 230–260°C).
If using a charcoal grill, ensure coals are glowing red for optimal sear.
3️⃣ Grill the Beef
Remove beef from fridge 30 minutes before grilling to come to room temperature.
Pat dry slightly to prevent excess smoke.
Grill medallions 3–4 minutes per side for medium-rare (internal temp 135°F / 57°C).
For whole tenderloin, sear all sides over direct heat 2–3 minutes per side, then move to indirect heat and grill until 135°F / 57°C medium-rare.
Remove and tent loosely with foil; rest 10 minutes.
4️⃣ Make the Dressing
Whisk lime juice, fish sauce, honey, sliced chili, sesame seeds, and cilantro in a small bowl.
Adjust sweetness or saltiness to taste.
5️⃣ Serve
Slice whole tenderloin into medallions.
Drizzle lime-chili dressing over the beef or serve on the side.
Garnish with extra cilantro, Thai basil, or thin chili slices.
🍽 Suggested Sides
Jasmine or sticky rice
Grilled or stir-fried vegetables (bell peppers, zucchini, baby corn)
Light Asian-style salad (mango, cucumber, or carrot ribbons)
Optional: peanut dipping sauce or chili-lime sauce for extra kick
💡 High-Value Pro Tips
Thermometer is key: avoid overcooking the tenderloin; aim for medium-rare.
Let beef rest 10 minutes to redistribute juices.
If grilling whole tenderloin, consider tying it with kitchen twine for even cooking.
Marinating overnight enhances flavor but do not exceed 24 hours — acid can start to “cook” the meat.
For a smoky flavor, add wood chips (hickory or fruitwood) to the grill.
🔄 Variations
Thai Herb Medley: Add lemongrass, kaffir lime leaves, or Thai basil to the marinade.
Spicy-Sweet Glaze: Brush grilled beef with a mixture of honey, Sriracha, and lime juice.
Coconut Curry Sauce: Serve with a light coconut curry drizzle instead of the lime-chili dressing.
🏆 Final Result
Tender, juicy beef with vibrant Thai flavors, perfectly balanced with a zesty lime-chili kick — restaurant-quality dining in your own kitchen.
OTHER RECIPES
BEEF TENDERLOIN RECIPE INGREDIENTS
* 1 beef tenderloin
* 1 tsp sesame oil
* 1 tsp sambal oelek
* 2 cloves garlic chopped
Dipping sauce below
* 2 scallions chopped finely
* 1/4 cup fish sauce
* 1/2 tsp sugar
* 10 Thai chilis chopped
* 1 TBS fresh lime juice
BEEF TENDERLOIN RECIPE INSTRUCTIONS
1. Marinate the tenderloin with the sesame oil,sambal and garlic overnight.
2. combine the dipping sauce in a bowl and mix together and chill overnight.
3. grill the tenderloin to your desired liking and slice 1/4 in strips and dip in sauce. serve with sticky rice. Cool. Enjoy the Thai Grilled Beef Tenderloin Recipe !!!
Bright, herbaceous, and restaurant-quality — tender beef finished with a vibrant cilantro-mint herb sauce (think chimichurri meets Middle Eastern zhug). It’s fresh, festive, and perfect for dinner parties or a special weeknight.
⏱ Time & Yield
Active prep: 20–30 minutes (plus 10–15 min for resting)
Total: 40–55 minutes (allow extra if you marinate)
Serves: 6–8 (for a 2–3 lb / 900 g–1.3 kg whole tenderloin)
1 small green chili or 1 jalapeño, seeds removed for milder heat (optional)
Zest and juice of 1 lime (or 2 tbsp lemon juice)
½ cup extra-virgin olive oil (or neutral oil + a splash of olive oil)
1–2 tbsp white wine vinegar or apple cider vinegar
1 tsp honey or sugar (balances bitterness)
½ tsp ground cumin (optional)
Salt & black pepper to taste
Optional finishing: 1–2 tbsp plain yogurt (for creamier sauce) or 2 tbsp toasted pine nuts/almonds for texture
🔪 Method
1) Make the herb sauce (best first)
In a food processor or blender, combine cilantro, mint, garlic, chili (if using), lime zest + juice, vinegar, honey, and cumin. Pulse to a coarse paste.
With the motor running, stream in the olive oil until the sauce is well combined but still bright and slightly chunky.
Season with salt & pepper, taste, and adjust acidity/salt. If you like a creamier finish, stir in 1–2 tbsp plain yogurt. Transfer to a bowl and refrigerate until ready. (Sauce keeps 2–3 days refrigerated.)
Make-ahead tip: Sauce flavors mellow and meld—make 1–2 hours ahead for the best result.
2) Prep the beef
Remove tenderloin from fridge 30–45 minutes before cooking so it comes close to room temperature. Pat dry.
Rub evenly with olive oil, salt, pepper, garlic (or garlic powder), and ground cumin (if using).
3) Sear for color
Preheat oven to 425°F (220°C). Heat an oven-safe skillet (cast iron ideal) over high heat until smoking lightly. Add 1 tbsp oil.
Sear the tenderloin on all sides until a deep mahogany crust forms, about 2–3 minutes per side.
4) Roast to desired doneness
Transfer skillet to the oven. Roast until internal temperature reaches:
125°F (52°C) — Rare
135°F (57°C) — Medium-rare (recommended)
For a 2–3 lb tenderloin expect 12–20 minutes (thinner roasts less, thicker roasts more). Use an instant-read thermometer for accuracy.
5) Rest
Remove from oven when ~5°F (≈3°C) below target temp. Tent loosely with foil and rest 10–15 minutes — this redistributes juices.
6) Slice & serve
Slice into ¾–1 inch medallions against the grain. Spoon the cilantro-mint sauce over each slice or serve family-style on the side. Garnish with extra mint leaves, lime wedges, and a few toasted nuts if using.
🍽 Serving Suggestions
Herby roasted baby potatoes or lemon-garlic mashed potatoes
Warm couscous, pearl couscous (israeli), or plain basmati rice tossed with butter and herbs
Grilled or roasted vegetables (zucchini, eggplant, asparagus)
Flatbread or warm naan for scooping the herb sauce
Light salad (fennel & citrus or arugula with lemon vinaigrette) to balance richness
💡 Pro Tips (High Value)
Thermometer is essential. It’s the fastest way to perfect doneness.
Let the sauce rest a little after blending — acids soften the raw garlic/mint edge.
If you prefer a charred, smoky flavor, finish briefly on a very hot grill instead of the oven.
For a one-pan finish, after resting the beef, return sliced medallions to the hot skillet for 30–45 seconds per side to re-warm and caramelize edges before plating.
Adjust herb ratio to taste — more cilantro for brightness, more mint for coolness.
Variations & Extras
Yogurt-Mint Twist: Fold the sauce into Greek yogurt to make a cooling crema — great if you want milder heat.
Spicy Kick: Add 1 tsp harissa or ½ tsp red pepper flakes into the sauce.
Asian Fusion: Swap lime for rice vinegar, add 1 tbsp fish sauce and 1 tsp toasted sesame oil for an umami lift.
Marinade Option: Rub the herb sauce on the tenderloin and marinate 1–4 hours before cooking for a deeper herb infusion (reduce salt in the rub because sauce adds salt).
Make-Ahead & Storage
Herb sauce: 2–3 days in an airtight jar in the fridge (stir before using).
Cooked tenderloin: 2–3 days refrigerated; reheat gently in sauce or slice cold for sandwiches/salad.
Final Result
Tender, perfectly rested beef with a punchy, herb-forward cilantro & mint sauce — bright, elegant, and delightfully unexpected. Want this as a printable one-page recipe card or scaled to feed 2 or 12 guests?
OTHER RECIPES
BEEF TENDERLOIN RECIPE INGREDIENTS
* 2 cups young balsamic vinegar
* 1-1/2 pounds beef tenderloin trimmed
* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon cumin seeds crushed
* 1 teaspoon coriander seeds crushed
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon coarse salt
* 1 teaspoon freshly-ground black pepper
* 1 tablespoon Dijon mustard
* 2 tablespoons olive oil
* 1/3 cup fresh cilantro leaves torn into pieces
* 6 fresh mint leaves finely slivered
* 2 green onions including green tops sliced thin on the diagonal
* 2 tablespoons fruity extra virgin olive oil
BEEF TENDERLOIN RECIPE INSTRUCTIONS
1. Pour the vinegar into a small saucepan. Place over low heat then bring to a gentle simmer and cook until reduced to 1/2 cup about 1-1/2 hours. The vinegar will have become syrupy. Remove from the heat and let cool to room temperature. Transfer the syrup to a small bowl then cover and refrigerate until needed. Set aside 2 tablespoons for this recipe then reserve the remainder for another use. Let the beef stand at room temperature for about 30 minutes.
In a small bowl stir together the ginger, garlic powder, onion powder, cumin seeds, coriander seeds, cilantro, salt and pepper. Spread the mixture on a large flat plate. Brush the beef on all sides with mustard. Roll the beef in the spice mixture coating it evenly and pressing the mixture lightly with your fingers so that it adheres to the surface.
In a large nonstick fry pan over high heat warm the olive oil. When the oil is hot add the beef and sear turning as needed until browned evenly on all sides about 5 minutes. Let meat rest for about 10 minutes. Transfer meat to a cutting board and slice against the grain as thinly as possible.
Divide the slices evenly among individual plates folding the pieces and overlapping them slightly to cover the center of each plate. Scatter the cilantro, mint and green onions over the beef slices.
Finish each plate with a drizzle of extra-virgin olive oil and the reserved balsamic syrup.
Serve immediately. Cool. Enjoy the Beef Tenderloin With Cilantro And Mint Recipe !!!
Beef Tenderloin With Cilantro And Mint Recipe Video :
Juicy, tender beef tenderloin served with a silky, umami-packed mushroom sauce—perfect for holidays, dinner parties, or any special occasion.
⭐ Why This Recipe Works
Beef tenderloin stays perfectly tender due to searing + roasting method.
Mushrooms provide deep, earthy flavor in a creamy, luxurious sauce.
Easy to scale up for guests while maintaining restaurant-quality results.
🛒 Ingredients
For the Beef
2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp fresh thyme or rosemary, chopped
For the Mushroom Sauce
2 tbsp unsalted butter
1 tbsp olive oil
12 oz (340 g) mushrooms (cremini, shiitake, or a mix), sliced
1 small shallot, finely minced
2 garlic cloves, minced
½ cup dry red wine (optional, adds depth)
1 cup beef stock (low sodium)
½ cup heavy cream (optional, for richness)
1 tsp Worcestershire sauce
Salt and pepper, to taste
Fresh parsley, chopped for garnish
🔥 Instructions
1️⃣ Prepare & Sear the Beef
Preheat oven to 425°F (220°C).
Pat tenderloin dry. Rub with olive oil, salt, pepper, garlic powder, and herbs.
Heat an oven-safe skillet over high heat.
Sear tenderloin on all sides until deeply browned (2–3 minutes per side).
2️⃣ Roast
Transfer skillet to oven.
Roast until internal temperature reaches:
125°F (52°C) — Rare
135°F (57°C) — Medium-Rare (recommended)
Remove beef, tent loosely with foil, and rest 10–15 minutes.
3️⃣ Make the Mushroom Sauce
In the same skillet (or a saucepan), melt butter with olive oil over medium heat.
Sauté mushrooms until browned and moisture evaporates (~6–8 minutes).
Add shallot and garlic; cook until fragrant (~1 minute).
Deglaze with red wine (if using), scraping up browned bits.
Stir in beef stock and Worcestershire; simmer until slightly thickened (~5–7 minutes).
Stir in cream, if using, and adjust seasoning with salt & pepper.
4️⃣ Serve
Slice beef tenderloin into medallions.
Spoon mushroom sauce generously over the slices.
Garnish with fresh parsley.
🍽️ Suggested Pairings
Creamy mashed potatoes, parmesan polenta, or garlic butter noodles
Roasted asparagus, green beans, or carrots
Red wine pairing: Cabernet Sauvignon, Merlot, or Pinot Noir
💡 Pro Tips
Slice against the grain for maximum tenderness.
Use an instant-read thermometer for precise doneness.
Browning mushrooms fully intensifies flavor—don’t rush this step.
Sauce can be made 1 day ahead and gently reheated.
Add a splash of balsamic vinegar or a teaspoon of mustard for a flavor twist.
🔄 Variations
Creamy Dijon Mushroom Sauce: Add 1–2 tsp Dijon mustard to the sauce.
Red Wine & Thyme: Increase red wine to ¾ cup and add extra fresh thyme sprigs.
Porcini Mushrooms: Substitute half the mushrooms with dried porcini for extra umami.
🏆 Final Result
Tender, juicy beef tenderloin with a rich, flavorful mushroom sauce—steakhouse-quality dining at home.
OTHER RECIPES
Beef Tenderloin Recipe Ingredients
* 3/4 pound fresh mushrooms; sliced
* 5 Tablespooons butter or margarine; divided
* 2 teaspoons all purpose flour
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup whipping cream
* 1 Tablespoon fresh parsley; minced
* 6 beef tenderloin steaks; 1 1/2 inch thick
Beef Tenderloin Recipe Instructions
In a large skillet, saute mushrooms in 3 Tbsp butter for 6 to 8 minutes or until tender.
Blend in the flour, salt and pepper.
Gradually add the cream.
Bring to a gentle boil; cook and stir for 1 to 2 minutes or until thickened.
Stir in parsley, keep warm. In another large skillet; heat the remaining butter over medium high heat. Cook steaks for 6 to 7 minutes on each side or until meat reaches desired doneness.
Serve with the mushroom sauce.
Cool. Enjoy the Mushroom Beef Tenderloin Recipe !!!
Bold Caribbean flavors meet a tender, luxurious cut. This jerk beef tenderloin is spicy, smoky, and elegant enough for a dinner party — yet easy enough for a weeknight if you shortcut the marinade time.
⏱ Time & Yield
Active time: 20–30 minutes (plus marinating)
Total time: 45–90 minutes depending on marinade length
Serves: 4–6 (for a 2–3 lb / 900 g–1.3 kg tenderloin)
🛒 Ingredients
For the tenderloin
2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp neutral oil (canola, avocado)
Jerk marinade / paste
3–4 scallions (green onions), roughly chopped
2–3 Scotch bonnet or habanero peppers, stemmed (use 1 and remove seeds for milder)
4 garlic cloves
1½ tbsp fresh ginger, grated
2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
2 tbsp fresh lime juice
2 tbsp dark rum or 1 tbsp balsamic vinegar (optional)
2 tbsp brown sugar or molasses
2 tsp allspice (ground)
1 tsp cinnamon
1 tsp nutmeg (freshly grated if you have it)
1 tsp dried thyme (or 2 tsp fresh)
1 tsp kosher salt
1 tsp black pepper
2–3 tbsp olive oil (to make it saucy enough to spread)
(If you prefer a dry rub instead of a paste: combine the dry spices — allspice, cinnamon, nutmeg, thyme, salt, pepper — with 1 tbsp brown sugar and rub on the meat; skip the fresh aromatics.)
🔪 Method
1) Make the jerk paste
In a blender or food processor, pulse scallions, chiles, garlic, ginger, soy, lime juice, rum (if using), brown sugar, spices, salt, pepper and olive oil until a coarse paste forms. Taste and adjust heat/salt/sweetness. (If too hot, add more brown sugar or a little extra oil.)
2) Marinate the beef
Pat tenderloin dry. Rub the jerk paste all over the tenderloin, pressing it into the surface.
For best flavor: refrigerate 4–12 hours (overnight ideal). For a quicker option: marinate 30–60 minutes at room temperature.
3) Bring to room temperature
Remove from fridge 30–45 minutes before cooking so it cooks evenly.
4A) Oven method (reliable, elegant)
Preheat oven to 425°F (220°C).
Heat an oven-safe skillet (cast iron ideal) over high heat with 1–2 tbsp oil. Sear tenderloin on all sides until deeply browned (about 2–3 minutes per side).
Transfer skillet to oven and roast until internal temperature reaches: 125°F (52°C) for rare, 135°F (57°C) for medium-rare (recommended). Whole tenderloin usually needs 12–20 minutes depending on thickness.
Remove, tent loosely with foil, and rest 10–15 minutes.
4B) Grill method (smoky, authentic)
Preheat grill for two-zone cooking (hot direct zone and cooler indirect zone). Sear over high direct heat 2–3 minutes per side to get char, then move to indirect heat and close lid. Grill until same internal temp targets above. Rest 10–15 minutes.
5) Slice & serve
Slice into medallions (¾–1 inch) and serve with pan juices or a light finishing sauce.
🥣 Optional Finishing Sauce / Glaze
Whisk together 2 tbsp pineapple juice, 1 tbsp lime juice, 1 tsp honey, and 1 tsp soy; warm briefly, spoon over sliced meat.
Or melt 1 tbsp butter into the skillet juices and stir in 1 tsp rum or balsamic to finish.
🍽 Suggested Sides & Pairings
Jamaican rice & peas, coconut rice, or cilantro-lime rice
Fried plantains or grilled pineapple rings
Roasted sweet potatoes or crispy smashed potatoes
Quick slaw (mango or green) for bright contrast
Drink: dark rum, rum punch, IPA, or a fruity red like Zinfandel
💡 Pro Tips (High Value)
Thermometer = perfect doneness. Carryover heat will raise temp ~5°F (≈3°C) during rest.
If using Scotch bonnets, handle with gloves and avoid touching eyes. For milder heat, use 1 pepper and remove seeds.
For deeper smoke flavor on oven method: add a small splash of liquid smoke to glaze or finish on a very hot grill for a minute.
Make a double batch of jerk paste — it freezes well and also makes a killer marinade for chicken, pork, or shrimp.
To crisp the exterior after resting, quickly return slices to a smoking hot pan 30–45 seconds per side.
🔄 Variations
Caribbean Citrus Jerk: Add orange zest + extra orange juice to the paste for bright citrus notes.
Dry Jerk Rub: Use the dry spice mix (allspice + cinnamon + thyme + sugar + salt) rubbed on the surface and sear/roast as above.
Pineapple Salsa: Top slices with diced pineapple, red onion, jalapeño, cilantro, lime for sweet-spicy freshness.
Make-Ahead & Storage
Marinated tenderloin: refrigerate up to 24 hours.
Cooked, sliced tenderloin: keeps 2–3 days refrigerated; reheat gently in sauce or serve chilled in sandwiches.
OTHER RECIPES
Beef Tenderloin Recipe Ingredients
* 1/2 cup olive oil
* 4 tablespoons dried Jamaican jerk seasoning
* 2 tablespoons balsamic vinegar
* 4 small bay leaves crumbled finely
* 3 large garlic cloves minced
* 3 pound beef tenderloin
Beef Tenderloin Recipe Instructions
1. Whisk first 5 ingredients in bowl
2. Pierce tenderloin all over with fork.
3. Place tenderloin in large plastic bag then add marinade and seal.
4. Turn bag to distribute marinade evenly then chill 8 hours turning occasionally.
5. Preheat oven to 400 then remove beef from marinade and pat dry.
6. Place on rimmed baking sheet and sprinkle generously with salt and pepper.
7. Roast tenderloin for 1 hour.
8. Remove from heat and let stand 10 minutes then cut into desired slices. Cool. Enjoy the Jerk Beef Tenderloin Recipe !!
