If you’re looking for a centerpiece that promises elegance and melt-in-your-mouth tenderness, you’ve found it with the Best Beef Tenderloin Recipe. This dish brings together a beautifully seared, juicy tenderloin seasoned with bold cracked peppercorns and fresh herbs, creating a flavor harmony that’s perfect for special dinners or memorable gatherings. Nothing beats the satisfaction of slicing into this tender cut, revealing a perfect medium-rare blush and savoring every bite with rich, buttery, herb-infused undertones.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully straightforward yet incredibly important to achieve that perfect balance of flavor and tenderness. Each element plays a role, from seasoning to aromatics, elevating the beef without overshadowing its natural richness.
- 3 lbs. beef tenderloin (center-cut, also called chateaubriand): The star of the show, choose a well-trimmed, evenly sized piece for uniform cooking.
- Kosher salt: Essential for seasoning and enhancing the natural beef flavor.
- ¼ cup black peppercorns (crushed): Provides a bold, spicy crust that complements the tender meat beautifully.
- ½ cup unsalted butter (1 stick): Adds richness and helps baste the beef to juicy perfection.
- 4 sprigs fresh thyme: Infuses the butter with herbal, fragrant notes.
- 2 cloves garlic (peeled and chopped): Gives a subtle garlicky aroma that enhances the overall taste.
- 1 shallot (roughly chopped): Adds a delicate sweetness and depth to the cooking juices.
- Coarse sea salt (such as fleur de sel or Maldon): The perfect finishing touch for bursts of salty crunch.
- Chopped fresh chives: Offers fresh, mild onion flavor as garnish, brightening each bite.
- Brandy peppercorn sauce (optional): A luxurious sauce that pairs exquisitely with this tenderloin.
- Mustard cream sauce (optional): Adds creamy tang and complexity for an extra special touch.
How to Make Best Beef Tenderloin Recipe
Step 1: Preparing the Tenderloin
Begin by trimming any excess fat or silver skin from your beef tenderloin, making sure it’s evenly shaped to ensure uniform cooking. Pat the meat dry with paper towels, which helps achieve that coveted crust. Generously season all sides with kosher salt, and press the crushed black peppercorns into the surface to coat evenly. Let the tenderloin rest at room temperature for about 30 minutes; this allows the seasoning to penetrate and the meat to cook more evenly.
Step 2: Searing for Flavor
Heat a heavy skillet over medium-high heat until it’s smoking hot. Add a touch of oil with a high smoke point, then carefully lay the tenderloin down. Sear all sides until a deep, rich crust forms, about 2-3 minutes per side. This step locks in juices and builds that irresistible flavor foundation. As you sear, prepare your butter baste by melting the unsalted butter with thyme, garlic, and shallots in the pan.
Step 3: Roasting to Perfection
Transfer the browned tenderloin to a preheated oven set to 375°F (190°C). Roast until the internal temperature reaches 125°F for medium-rare, typically about 45-60 minutes, depending on size. Remember to baste the tenderloin occasionally with the thyme-garlic butter for extra moisture and flavor. Once done, remove from oven and let it rest for at least 15 minutes; resting allows the juices to redistribute, guaranteeing a juicy slice every time.
How to Serve Best Beef Tenderloin Recipe
Garnishes
Simple garnishes make a big difference when serving your Best Beef Tenderloin Recipe. A sprinkle of coarse sea salt right before slicing enhances texture and flavor with a delicate crunch. Fresh chopped chives lend a pop of color and mild onion brightness that balances the richness. These finishing touches take your presentation from great to unforgettable.
Side Dishes
Pair this stunning main with sides that complement its silky texture and rich flavor. Creamy mashed potatoes or garlic roasted fingerling potatoes are classic choices that soak up any extra sauce perfectly. For a vegetable component, try sautéed asparagus or honey-glazed carrots to add vibrant freshness and color. Together, the ensemble creates a meal that feels special but never fussy.
Creative Ways to Present
Want to impress your guests visually? Slice the tenderloin into thick medallions and arrange them in a fan shape on a carved wooden board or elegant platter. Drizzle with brandy peppercorn or mustard cream sauce along the edges for that restaurant-quality flair. Garnish with fresh herbs and edible flowers for a touch of whimsy. Presentation isn’t just about looks—it heightens anticipation and enjoyment at every meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Best Beef Tenderloin Recipe, store it in an airtight container in the refrigerator. It will keep well for up to 3 days. To maintain its tenderness, slice and ladle any pan juices or reserved sauces over the meat before sealing.
Freezing
While this tenderloin is best enjoyed fresh, you can freeze cooked slices wrapped tightly in plastic wrap and then aluminum foil. Place them in a freezer-safe bag and consume within 2 months. Thaw gently in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in a low oven at 250°F (120°C) wrapped in foil to avoid drying out. Alternatively, you can warm slices in a skillet over medium-low heat with a splash of broth or reserved sauce to preserve juiciness. Avoid microwave reheating, as it tends to toughen the beef.
FAQs
What is the best way to season beef tenderloin?
Simple seasoning works best to highlight the natural flavor; kosher salt and freshly cracked black peppercorns form a classic and delicious crust without overpowering the beef.
How can I tell when the beef tenderloin is cooked perfectly?
Use a reliable meat thermometer and aim for an internal temperature of around 125°F for medium-rare. The meat will carry over cook slightly as it rests, resulting in that perfect rosy pink center.
Can I prepare this recipe ahead of time?
You can season the beef tenderloin and let it rest in the fridge for a few hours before cooking. However, it’s best to do the searing and roasting just before serving for optimal flavor and texture.
What are the best sauces to serve with beef tenderloin?
Classic accompaniments like brandy peppercorn sauce or a creamy mustard sauce complement the beef perfectly, adding layers of richness and flavor without overshadowing it.
Is beef tenderloin the same as filet mignon?
Filet mignon is a cut from the smaller end of the beef tenderloin. The tenderloin as a whole provides larger portions and is ideal for roasting whole as in this recipe, while filet mignon steaks are smaller individual cuts.
Final Thoughts
Sharing the Best Beef Tenderloin Recipe is like inviting a bit of celebration to your dinner table. From the perfectly crackled peppercorn crust to the tender, juicy interior and the fragrant herb butter baste, every step is designed to deliver a mouthwatering result that’s as rewarding to make as it is to eat. I warmly encourage you to try this recipe and create your own memorable moments around a truly exceptional dish.
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Best Beef Tenderloin Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Best Beef Tenderloin Recipe features a perfectly roasted, center-cut beef tenderloin seasoned with crushed black peppercorns and kosher salt, then basted in butter with fresh thyme, garlic, and shallots for a flavorful crust and tender, juicy interior. Served with brandy peppercorn sauce and mustard cream sauce, this elegant dish is ideal for special occasions or a refined dinner.
Ingredients
Beef Tenderloin
- 3 lbs. beef tenderloin (center-cut, also called chateaubriand)
- Kosher salt, to taste
- ¼ cup black peppercorns (crushed)
Basting Butter
- ½ cup unsalted butter (1 stick)
- 4 sprigs fresh thyme
- 2 cloves garlic (peeled and chopped)
- 1 shallot (roughly chopped)
Finishing
- Coarse sea salt (such as fleur de sel or Maldon), to taste
- Chopped fresh chives, for garnish
Serving Sauces
- Brandy peppercorn sauce (see recipe)
- Mustard cream sauce (see recipe)
Instructions
- Prepare the Beef Tenderloin: Remove the beef tenderloin from the refrigerator and pat dry with paper towels. Generously season all sides with kosher salt. Crush the black peppercorns coarsely and press them uniformly onto the surface of the meat to create a pepper crust.
- Sear and Roast the Tenderloin: Preheat the oven to 425°F (220°C). In a large oven-safe skillet, melt the unsalted butter over medium-high heat. Add the fresh thyme sprigs, chopped garlic, and shallot to the butter and let them infuse for a minute. Sear the tenderloin on all sides until it develops a richly browned crust, approximately 2-3 minutes per side. Then transfer the skillet to the preheated oven and roast the tenderloin for about 60-70 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, basting occasionally with the infused butter.
- Rest and Serve: Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes to allow the juices to redistribute. Slice the meat into thick medallions and sprinkle with coarse sea salt and chopped fresh chives. Serve with warm brandy peppercorn sauce and mustard cream sauce on the side for an elegant finish.
Notes
- Use a meat thermometer to ensure perfect doneness.
- Letting the meat rest is crucial for juicy slices.
- Adjust seasoning according to personal taste.
- Substitute fresh herbs as desired; rosemary pairs well with beef.
