Savory Beef Tenderloin Recipe: Juicy Steakhouse Magic

Beef tenderloin elevates weeknight dining from mundane to magnificent with its luxurious texture and unparalleled tenderness.

This culinary gem represents the crown jewel of meat selections, promising an unforgettable gastronomic journey.

Smooth muscle fibers melt like butter, delivering a sensory experience that whispers pure indulgence.

Professional and amateur chefs alike treasure this exquisite cut for its remarkable depth of flavor.

Each precisely selected slice carries the potential to transform an ordinary meal into a memorable feast.

Minimal seasoning and expert techniques unlock the meat’s natural brilliance, turning your kitchen into a gourmet sanctuary.

You’ll win hearts and impress taste buds with this showstopping centerpiece.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 10 minutes

Calories: 350 kcal

Servings: 5

What’s in Joy of Cooking Beef Tenderloin

• Beef Tenderloin: Select a high-quality, well-marbled cut with minimal tough connective tissue for maximum tenderness.
• Butcher's Twine: Choose strong, food-safe cotton twine that can securely hold the meat's shape during cooking.

• Kosher Salt: Use a coarse variety for better texture and even distribution of seasoning.
• Black Pepper: Freshly ground peppercorns provide more robust and vibrant flavor.
• Fresh Thyme: Select bright green, fragrant sprigs with no wilting or discoloration.
• Sweet Onions: Pick firm, shiny onions without soft spots or sprouting.

• Unsalted Butter: Look for high-quality, European-style butter with higher butterfat content.
• Coarse Sea Salt: Choose flaky, large crystals for a delightful texture and burst of flavor.
• Fresh Chives: Seek bright green, crisp chives with no yellowing or wilting.
• Horseradish: Select fresh, firm root with a clean, sharp aroma for the cream sauce.

Essential Tools for Roasting Tenderloin

• Butcher's Twine: Essential for maintaining the tenderloin's shape during cooking.
• Wire Rack: Perfect for allowing air circulation while dry brining in the refrigerator.
• Rimmed Baking Sheet: Catches any drips and provides stable support during refrigeration.
• Instant-Read Thermometer: Crucial for checking precise internal meat temperature.
• Medium Skillet: Ideal for browning butter and sautéing aromatics.
• Cutting Board: Provides a clean surface for resting and slicing meat.
• Sharp Knife: Necessary for precise 1/2-inch slicing of the tenderloin.
• Pastry Brush: Helps evenly coat the meat with brown butter mixture.
• Oven with Broiler Setting: Required for achieving beautiful exterior browning.

Cooking a Perfect Beef Tenderloin at Home

Unleash Culinary Magic with Perfectly Roasted Beef Tenderloin

• Prepare the Beef

Grab your beef tenderloin and lovingly wrap it with kitchen twine, creating snug 1-inch intervals. Season generously with salt and pepper, letting the flavors dance across the surface.

• Create Flavor Depth

Nestle the seasoned treasure on a wire rack inside a baking sheet. Slide into the refrigerator uncovered for 1-2 nights, allowing the meat to develop an intensely rich flavor profile.

• Slow Roast to Perfection

Warm your oven to a gentle 225°F. Let the tenderloin bathe in low heat for 2-3 hours, carefully monitoring with a thermometer until it reaches a beautiful 120-125°F internal temperature.

• Brown Butter Brilliance

While the meat rests, transform butter in a skillet. Watch it sizzle and turn golden, then welcome fresh thyme and onions that will sing with aromatic intensity.

• Final Flavor Finish

Crank the broiler to high, positioning the rack close to the heat. Lovingly brush the tenderloin with the golden butter mixture. Rotate carefully under the broiler, creating a stunning caramelized exterior that locks in all the juicy goodness.

• Serve with Flair

Let the meat rest briefly, then slice into elegant pieces. Sprinkle with sea salt and fresh chives. Present alongside a zesty horseradish cream sauce that will make taste buds dance with joy.

Flavor & Doneness Tips for Tenderloin Perfection

• Elevate Your Beef Tenderloin Game: Expert Tips and Twists
• Customize the Seasoning: Experiment with different herb blends like rosemary, sage, or herbes de Provence to add unique flavor profiles to your tenderloin.
• Perfect Meat Doneness Hack: Use the finger test method to check meat doneness without a thermometer. Press the meat's surface and compare its firmness to different parts of your hand.
• Wine Pairing Magic: Match your tenderloin with bold red wines like Cabernet Sauvignon or Malbec to complement the rich, meaty flavors and enhance the overall dining experience.
• Budget-Friendly Alternative: Swap beef tenderloin with more affordable cuts like top sirloin or tri-tip and adjust cooking times accordingly while maintaining similar preparation techniques.

Serving Tenderloin with Classic Touch

• Pair with Elegant Sides: Complement the tender beef with roasted root vegetables like carrots, parsnips, or crispy fingerling potatoes for a luxurious dinner experience.
• Create a Festive Presentation: Arrange the sliced tenderloin on a beautiful wooden board, garnishing with fresh thyme sprigs and scattered chives to impress dinner guests.
• Enhance with Wine Pairing: Select a full-bodied red wine like Cabernet Sauvignon or Bordeaux blend to match the rich, buttery flavors of the perfectly cooked beef tenderloin.
• Customize with Sauce Options: Offer multiple sauce choices alongside the horseradish cream, such as a classic béarnaise or red wine reduction to elevate the dining experience.

How to Store and Reheat Tenderloin Properly

• Meal Prepping Magic: Store cooked beef tenderloin in airtight containers within 2 hours of cooking. Refrigerate for up to 3-4 days, ensuring maximum freshness and flavor retention.
• Freezing Finesse: Wrap individual portions tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months without compromising the meat's delicate texture and taste.
• Reheating Recommendations: Gently warm slices in a low-temperature oven at 250°F (121°C) to prevent drying. Add a splash of beef broth to maintain moisture and preserve the tenderloin's succulence.
• Leftover Love: Transform remaining beef into gourmet sandwiches, salad toppers, or quick stir-fry additions. Slice thinly and store separately from sauce to prevent soggy edges.

Succulent Joy Of Cooking Beef Tenderloin Recipe

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4.6 from 13 reviews

• Total Time: 3 hours 10 minutes
• Yield: 5 1x

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Description

Succulent beef tenderloin from French culinary traditions delivers an elegant dinner experience that promises rich flavor and impressive presentation. Classic techniques elevate this premium cut into a memorable meal guests will savor and celebrate.

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Ingredients

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• 1 center-cut trimmed beef tenderloin (2–3 lbs/900g-1.4kg)
• 4 sprigs thyme
• 4 tbsps (57g) unsalted butter
• 1 shallot, roughly sliced
• Kosher salt
• Freshly ground black pepper
• Finely minced chives
• Coarse sea salt (fleur de sel or Maldon)
• 1 recipe horseradish cream sauce

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Instructions

1. Trussing: Meticulously secure the tenderloin with butcher’s twine, creating uniform one-inch spaced ties to preserve its elegant shape during cooking.
2. Seasoning Preparation: Generously coat the entire meat surface with kosher salt and freshly ground black pepper, ensuring comprehensive and even coverage.
3. Refrigeration Process: Place the seasoned tenderloin on a wire rack inside a rimmed baking sheet, then refrigerate uncovered for 12-48 hours to intensify flavor and dehydrate the exterior.
4. Oven Preparation: Position the oven rack centrally and preheat to a gentle 225°F (107°C), establishing an optimal slow-roasting environment.
5. Slow Roasting: Transfer the rack with tenderloin to the preheated oven, roasting slowly for 2-3 hours while periodically checking the internal temperature until it reaches 120-125°F (49-52°C) using an instant-read thermometer.
6. Butter Infusion: In a medium skillet, melt butter over high heat until it transforms to a light golden brown, then incorporate fresh thyme and finely chopped onions, stirring until the sizzling diminishes.
7. Broiling Technique: Adjust the oven rack 6 inches from the broiler element, set to high heat. Baste the tenderloin with the aromatic butter mixture, removing onions from the surface before placing the skillet under the broiler.
8. Finishing Touch: Rotate the tenderloin every 30 seconds to achieve uniform browning, targeting an internal temperature of 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
9. Resting and Serving: Transfer the tenderloin to a cutting board, allowing it to rest for 5 minutes. Slice into elegant 1/2-inch thick pieces, garnish with coarse sea salt and freshly chopped chives, and serve immediately alongside homemade horseradish cream sauce.

Notes

• Prepare Precisely: Use butcher’s twine to create uniform 1-inch spacing, ensuring even cooking and maintaining the tenderloin’s elegant shape throughout the roasting process.
• Drying Technique: Refrigerate uncovered for 12-48 hours to develop a beautiful, crisp exterior and concentrate the meat’s natural flavors, creating a restaurant-quality finish.
• Temperature Control: Utilize a low 225°F initial roasting temperature to guarantee consistent, tender results, using an instant-read thermometer to track precise internal temperature between 120-125°F.
• Broiling Brilliance: Watch butter carefully while browning, baste methodically, and rotate meat every 30 seconds under high broiler heat to achieve a perfectly golden, caramelized exterior without burning.

• Prep Time: 10 minutes
• Cook Time: 3 hours 15 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 0g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 100mg