Perfect Beef Tenderloin
Prep time
Cook time
Total time
Beef tenderloin is the most tender beef cut, it's lean, succulent, buttery, elegant and incredibly flavorful! It's where filet mignon comes from. It's very easy to cook a whole beef tenderloin at home. Follow these simple instructions and you'll have a delicious, impressive dinner for your guests. Plan on 4 servings per pound when ordering. Author: Ruth Guerri Recipe type: Beef Serves: 12 - 14
Author: Ruth Guerri
Recipe type: Beef
Serves: 12 - 14
Ingredients
Tenderloin
- 1( 3 - 3-1/2 lb) beef tenderloin
- salt
- pepper
- onion powder
- garlic powder
- 2 Tbs of canola oil
- 4 - 5 Tbs of butter
- fresh rosemary sprigs, optional
Au Jus:
- ¼ cup of the beef drippings
- 1½ Tbs of flour
- 2 cups of beef broth
- salt and pepper to taste
Horseradish cream sauce:
- 1 cup of sour cream
- 4 Tbs of horseradish
- ½ tsp of kosher salt
- ¼ tsp of black pepper
- 1 Tbs of Worcestershire sauce
Instructions
- Preheat oven to 475 degrees. Let the tenderloin come to room temperature for at least 30 minutes.
- Start by trimming any visible fat and the silvery cartilage from the tenderloin.
- Then sprinkle the meat generously with kosher salt, freshly ground black pepper, onion powder, and garlic powder.
- Heat 2 Tbs of oil in a heavy skillet, cast iron if you have one, over high heat. When the oil is to the smoking point, place the tenderloin in and sear it on the first side, about 2 - 3 minutes, then flip and sear the other side.
- Place the tenderloin on a rack over an oven pan. Place several tablespoons of butter all over the meat and top with the rosemary sprigs if using
- Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, this should take about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
- To make the au jus, heat the beef drippings in a skillet over high heat, stir in the flour, stir and cook for 3 minutes. Add in the beef broth and bring to a boil, then reduce heat and simmer until thickened. Taste and add salt & pepper.
- To make the horseradish cream, just stir all ingredients together and refrigerate.
- Let meat stand for at least ten minutes before slicing to redistribute the juices. When ready to serve, cut the tenderloin into thick slices and serve with Au Jus and horseradish cream sauce. Enjoy!
