As the holiday season approaches, many look forward to gathering around the dinner table to enjoy flavorful such as beef Tenderloin, memorable meals with family and friends. Among the festive dishes that can elevate any holiday table, few are as iconic as beef tenderloin. Known for its tenderness and luxurious texture, beef tenderloin is the perfect centerpiece for a holiday meal. Here, we’ll dive into three incredible beef tenderloin recipes—each designed to bring out the best flavors of the meat and create a festive, memorable dining experience.
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What is Beef Tenderloin?
Beef tenderloin is one of the most tender cuts of beef, and it’s often reserved for special occasions due to its exceptional quality and flavor. Found near the back of the cow, this cut is tender because it comes from a muscle that doesn’t bear much weight, making it incredibly soft and melt-in-your-mouth when cooked right. This cut is lean with subtle flavors, making it versatile for various seasonings and sauces.
1. Classic Herb-Crusted Beef Tenderloin Recipe
If you’re looking for a recipe that highlights the natural flavors of beef tenderloin with a festive twist, this herb-crusted version is ideal. It combines fresh herbs and garlic for a delicious crust, creating a dish that’s both visually stunning and mouth-watering.
Ingredients:
- 1 whole beef tenderloin (4-5 pounds), trimmed
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, minced
Instructions:
- Preheat the Oven: Start by preheating the oven to 425°F (220°C).
- Season the Beef: Mix the following spices: rosemary, garlic, thyme, black pepper, and sea salt with olive oil, and rub the beef well with it. This increases his stubbornness.
- Sear the Meat: Heat a large skillet over medium-high heat and sear the beef tenderloin on all sides, about 2 minutes per side, until you have a golden-brown crust.
- Roast the Tenderloin: Transfer the tenderloin to the oven and roast for about 25-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest and Slice: Allow the beef to rest for 10-15 minutes before slicing. This resting period helps the juices redistribute for a juicy, flavorful result.
- Serve: Garnish with additional rosemary and thyme for a festive presentation and serve with your favorite sides.
This herb-crusted beef tenderloin is the perfect main dish for a traditional holiday meal, with a flavor profile that complements mashed potatoes, roasted vegetables, and red wine.
2. Red Wine & Garlic Marinated Beef Tenderloin Recipe
For those who appreciate rich, robust flavors, this red wine and garlic marinated beef tenderloin recipe brings a gourmet touch to holiday dining. The marinade tenderizes the meat and infuses it with deliciously deep, earthy flavors that make every bite a celebration.
Ingredients:
- 1 whole beef tenderloin (4-5 pounds), trimmed
- (such as Cabernet Sauvignon) Just add one cup of it.
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- Fresh rosemary and thyme sprigs
Instructions:
- Marinate the Beef: In a large zip-top bag, combine red wine, minced garlic, olive oil, soy sauce, and Worcestershire sauce. Add the beef tenderloin and marinate for at least 4 hours or overnight in the fridge for best results.
- Preheat the Oven: You need to preheat the oven to 400 degrees Fahrenheit (which is 200 degrees Celsius).
- Sear and Roast: Remove the tenderloin from the marinade, pat it dry, and sear on all sides in a hot skillet. Place it in the roasting pan and roast it in the oven until its internal temperature reaches the desired doneness for 20 to 25 minutes.
- Serve: After resting the meat for 10 minutes, slice and serve with a drizzle of the remaining pan juices or additional wine reduction for extra flavor.
This beef tenderloin pairs beautifully with roasted root vegetables, garlic mashed potatoes, and a glass of your favorite red wine.
3. Roast beef with creamy horseradish sauce and a sprinkle of black pepper
For those who love a bolder flavor, this peppercorn-crusted tenderloin delivers a spicy kick, complemented perfectly by a tangy, creamy horseradish sauce. It’s a dish that brings an elegant, steakhouse feel to your holiday gathering.
Ingredients:
- 1 whole tenderloin steak 4 to 5 pounds, cut
- 1 tablespoon olive oil
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon kosher salt
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Prepare the Beef: Rub the tenderloin with olive oil, then coat it with crushed peppercorns and kosher salt to form a crust.
- Sear and Roast: Sear the tenderloin on all sides in a hot skillet, then transfer to an oven preheated to 425°F (220°C). Grill at a temperature of 130°F (54°C) for up to 25-30 minutes.
- Make the Horseradish Sauce: In a bowl, combine sour cream, horseradish, and lemon juice. And season with salt or pepper according to taste..
- Serve: Slice the beef tenderloin and serve with a dollop of creamy horseradish sauce on the side.
This recipe is a crowd-pleaser and pairs perfectly with roasted Brussels sprouts, mashed potatoes, and a crisp salad.
Tips for Perfect Beef Tenderloin
- Choose Quality Meat: Look for well-marbled, fresh beef tenderloin for the best flavor and texture.
- Use a Meat Thermometer: A meat thermometer helps ensure perfect doneness. For medium-rare, remove the tenderloin at 130°F (54°C).
- Allow Meat to Rest: Resting the beef after roasting is essential for juicy, tender slices.
- Complement with Sides: Beef tenderloin pairs well with classic holiday sides like creamy mashed potatoes, roasted root vegetables, and a good bottle of wine.
3. Peppercorn-Crusted Roast Beef with Creamy Horseradish Sauce (Continued)
Prepare the Beef: Before you even begin to sear the beef, it’s important to have your beef tenderloin at room temperature. Taking the beef out of the refrigerator about 50 minutes before cooking will ensure it cooks evenly. Start by preheating your oven to 425°F (220°C) for an optimal roast. This high heat is necessary to get the beautiful caramelization on the exterior while keeping the inside of the beef tenderloin perfectly tender.
Next, rub the entire surface of the beef tenderloin with olive oil to create a barrier that helps seal in the juices. The olive oil will also assist in holding the seasoning, so it doesn’t slip off during the roasting process. Once your beef is nicely coated, take your crushed black peppercorns and kosher salt and apply them evenly to the tenderloin. These seasonings will form a crust around the beef, giving it a burst of bold, spicy flavor with each bite.
Sear and Roast: The next crucial step is searing the beef. This process creates a caramelized, deep golden-brown crust that adds rich flavor to the overall dish. Heat a large skillet over medium-high heat. When the pan is hot enough that a drop of water sizzles upon contact, add a small amount of olive oil. Let it heat for a few seconds before placing the beef tenderloin into the pan. Sear the beef on all sides for approximately 2 minutes per side, making sure it’s well-browned. This searing process locks in the flavors and creates an outer layer that is both crunchy and flavorful.
After searing the beef, transfer the tenderloin to a roasting pan and place it in the preheated oven. Let it roast for 25 to 30 minutes, depending on your desired doneness. For medium-rare, the internal temperature should reach 130°F (54°C). If you prefer it cooked more, such as medium or medium-well, allow the beef to roast until it reaches an internal temperature of 140°F (60°C) or 150°F (65°C), respectively. Keep in mind that oven temperatures may vary, so it’s crucial to use a meat thermometer to ensure precision.
Prepare the Horseradish Sauce: While your beef tenderloin is roasting, it’s the perfect time to prepare the creamy horseradish sauce. This sauce is the perfect complement to the peppercorn-crusted beef because it brings a creamy texture and a slight tanginess that balances the heat from the peppercorns. In a medium-sized bowl, combine one cup of sour cream, one tablespoon of fresh lemon juice, and one-quarter cup of horseradish.
The lemon juice not only adds an acidic balance to the creaminess of the sour cream but also enhances the overall flavor profile of the sauce. Mix the ingredients together thoroughly until the horseradish is evenly distributed, and the sauce becomes smooth. Taste the sauce and season with salt and pepper to your liking, ensuring it has the perfect balance of sharpness and creaminess.
This horseradish sauce is more than just a condiment—it’s an essential part of the dish that can transform each bite of beef into something extraordinary. The tangy and spicy undertones from the horseradish complement the robust flavor of the beef, adding a layer of complexity that takes the dish from good to great. Once your beef tenderloin has finished roasting, remove it from the oven and allow it to rest for 10 minutes. This resting period is important, as it allows the juices to redistribute throughout the meat, making every slice tender and juicy.
Serve: After resting, the beef is ready to be sliced. Use a sharp knife to cut the tenderloin into thick slices, about 1-inch in thickness. You’ll notice how beautifully tender and juicy the inside of the meat is. The outer peppercorn crust will provide a slight crunch, while the inside remains perfectly cooked to your desired level of doneness. Arrange the slices on a platter and serve with a generous dollop of creamy horseradish sauce on the side. The sauce is an optional but highly recommended addition, as it brings out the natural flavors of the beef, making each bite a flavor explosion.
This peppercorn-crusted roast beef pairs wonderfully with a variety of sides. Roasted Brussels sprouts, creamy mashed potatoes, and a crisp green salad are just a few ideas to complete the meal. The richness of the beef, combined with the heat from the peppercorns and the tangy creaminess of the horseradish sauce, will undoubtedly leave your guests impressed. Whether you’re hosting an intimate family dinner or a grand holiday feast, this dish is sure to be the star of the table.
Tips for Perfect Beef Tenderloin
To achieve a perfectly cooked beef tenderloin, there are a few key tips that can make all the difference in your final result. Whether you’re preparing a classic herb-crusted version, a red wine marinade, or a peppercorn-crusted roast, the following tips will help you ensure a tender, flavorful, and beautifully cooked beef tenderloin.
- Choose the Right Cut: Not all beef tenderloins are created equal. When purchasing beef tenderloin, choose a well-marbled piece of meat that is firm to the touch. A fresh cut will have a rich red color and minimal discoloration. If possible, purchase your beef from a trusted butcher who can provide you with high-quality, freshly cut tenderloin. The marbling (the fat dispersed within the meat) is crucial for flavor, as it ensures the beef will be tender and juicy when cooked.
- Let the Beef Come to Room Temperature: Before cooking your beef tenderloin, let it sit at room temperature for about 30 minutes. This ensures that the meat cooks more evenly and reduces the chances of overcooking the outer layers while the inside remains undercooked. Allowing the beef to warm up slightly also helps it retain more juices during the cooking process.
- Use a Meat Thermometer: Precision is key when cooking beef tenderloin. A meat thermometer is an essential tool to ensure your beef is cooked exactly how you want it. For medium-rare beef, aim for an internal temperature of 130°F (54°C). For medium, cook it to 140°F (60°C), and for well-done beef, target 150°F (65°C). Remember that the meat will continue to cook slightly after being removed from the oven, so it’s always a good idea to take the beef out a few degrees before it reaches your target temperature.
- Rest the Meat: One of the most important steps when cooking beef tenderloin is allowing it to rest after roasting. Once the beef has finished cooking, take it out of the oven and let it rest for at least 10-15 minutes. This resting period allows the juices inside the meat to redistribute, ensuring that each slice is juicy and flavorful. Slicing the beef too soon can cause the juices to spill out, resulting in a dry piece of meat.
- Season Generously: Beef tenderloin has a subtle flavor, which means it benefits from bold seasonings. Don’t be afraid to generously season the beef with salt, pepper, and your choice of herbs or marinades. The key is to balance the seasonings to enhance the natural flavor of the meat without overpowering it. Fresh herbs, garlic, and even a simple rub of olive oil and salt can do wonders for bringing out the best in beef tenderloin.
- Pair with Complementary Sides and Sauces: Beef tenderloin is a versatile cut of meat that pairs well with a variety of sides. Classic choices include mashed potatoes, roasted vegetables, and a rich red wine sauce. You can also opt for something lighter, like a fresh salad or sautéed greens, to balance out the richness of the beef. When serving beef tenderloin, don’t forget to offer a flavorful sauce or accompaniment, such as horseradish sauce, chimichurri, or a red wine reduction.
Conclusion
Beef tenderloin is a show-stopping dish that can take any holiday meal to the next level. Whether you’re preparing a classic herb-crusted version, marinating the beef in red wine and garlic, or creating a bold peppercorn crust with a creamy horseradish sauce, these recipes will ensure your holiday meal is unforgettable. With the right techniques and a little care, you can turn this luxurious cut of meat into a memorable centerpiece that will impress your family and friends. So, this holiday season, don’t hesitate to treat your loved ones to the magic of beef tenderloin—its tenderness, flavor, and elegance are sure to make your family gathering truly special.