- Home
- Beef
- How To make Herb Roasted Tenderloin
How To make Herb Roasted Tenderloin
-JUDI M. PHELPS 1 1/2 lb To 2 lb beef tenderloin;
-visible fat trimmed 2 ts Olive oil
1 Clove garlic; squeezed
-through a garlic press 1 ts Crushed dried rosemary
1/2 ts Ground cumin
1/2 ts Freshly ground black pepper
1/4 ts Ground oregano
2 md Red bell peppers; seeds
-and membranes removed, -quartered 1 Dried arbol chile; crushed
2 ts Balsamic vinegar
1 Clove garlic; quartered
1/2 ts Salt
1/2 ts Ground coriander seeds
1 Papaya; peeled, seeded and
-coarsely chopped, about 1 -cup 1 tb Fresh lime juice
Sprigs of cilantro OR Parsley for garnish Let tenderloin stand at room temperature for 30 minutes. Rub the meat with a damp towel and then dry it. Preheat oven to 400 degrees. Mix together the oil, garlic, rosemary, cumin, pepper, and oregano and rub the mixture on all sides of the roast. Place the beef on a rack inside a roasting pan and roast in a 400 degree oven for 30 minutes or until done to taste. Remove the beef from the oven and let stand for 10 minutes before slicing. SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt, coriander, papaya, and lime juice in a food processor fitted with a steel blade and blend until well mixed. Slice the beef and layer the slices, overlapping each other, on a platter, then spoon a line of the sauce down the center of the slices. Garnish with sprigs of cilantro or parsley and serve. Serves 4-6.
Source: The Sizzling Southwestern Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
How To make Herb Roasted Tenderloin's Videos
Roasted Beef Tenderloin with Gremolata Recipe by Amanda Haas | Traeger Grills
Subscribe:
See full recipe here:
See more pellet grill recipes:
Culinary Pro Amanda Haas is taking one of the best cuts of beef-tenderloin- and elevating it to new heights with an infusion of hardwood flavor and a zesty, Italian gremolata sauce.
Follow us on social:
Instagram:
Facebook:
Pinterest:
Twitter:
Shop Now:
Find a Dealer:
Elevate Your Home Cooking: Beef Tenderloin Recipe
In today's video, I will show a delicious fine-dining recipe with beef tenderloin, mashed potato, caramelized shallots, peas, and red wine sauce. This recipe is easy to make at home without any special equipment, so enjoy and have fun guys
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
Music from Uppbeat:
License code: 5RASSPB8HNU61G38
#beeftenderloin #finedining #recipeoftheday
Salt Crusted Beef Tenderloin - How to Make Beef Tenderloin in a Salt Crust
Learn how to make a Salt Crusted Beef Tenderloin! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Salt Crusted Beef Tenderloin recipe.
Oven Roasted Pork Tenderloin
Easy recipe for delicious juicy flavor bursting pork tenderloin!
Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms
When it comes to starting this beef tenderloin recipe you want to truss the meat using butchers twine. This helps to seal in the juices while it is roasting making it extremely tender and flavorful. If you don’t know how to truss it just google it as there are several video tutorials on how to do it. Once it’s trussed you want to rub it down with olive oil, salt and pepper and a really easy garlic and herb sauce/marinade.
The herb and oil mixture honestly reminds me a bit of a chimichurri but with different herbs like thyme and rosemary. You can spread about half of it on the beef and let it marinade for 30 minutes or so or get right to cooking, which is what I did. I knew I was going to finish the filet with some of the sauce at the end making it extremely flavorful so to me there is no need to marinate but I know there are people out there who swear by it so I wanted to give you the option.
Put that turkey aside this thanksgiving and make this amazing Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms!
SUBSCRIBE for more great recipes:
MORE GREAT BEEF RECIPES:
Classic Cheeseburger:
Ribeye Don Vito:
Flank Steak Jibarito Sandwich:
Ribeye and Whiskey Cream Sauce:
Bone in Ribeye Roast:
Chari Siu Skirt Steak:
Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Chef Billy Parisi
Ingredients:
For the Horseradish Cream:
1 cup of crème fraiche
¼ cup of prepared horseradish
1 tablespoon of heavy cream
2 tablespoons of sliced chives
For the Mushrooms:
2 tablespoons of olive oil
2 cups each sliced cremini shiitake and oyster mushrooms
2 ounces of unsalted butter
1 tablespoon of finely minced garlic
½ peeled and small diced shallot
1/3 cup of cabernet sauvignon
½ cup of beef stock
1 teaspoon of chopped fresh thyme
Kosher salt and fresh cracked pepper to taste
For the Beef Tenderloin:
3 tablespoons each finely chopped fresh thyme and rosemary
1/3 cup of finely chopped fresh parsley
6 finely minced cloves of garlic
½ peeled and small diced shallot
2/3 cup of olive oil + 2 tablespoons
4 pound beef tenderloin or 2 2-pound beef tenderloins trussed
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Preheat the oven to 275°.
2. Horseradish Cream: Add all of the ingredients to a small bowl and mix until combined. Chill before serving.
3. Mushrooms: Add the olive oil to a large sauté pan over high heat and add in the mushrooms to caramelize, about 5 to 7 minutes. Mix often.
4. Once browned, scrape the mushrooms to 1 side of the pan and on the other side add in the butter, garlic and shallots and cook for 1 to 2 minutes before mixing in with the rest of the mushrooms.
5. Deglaze with wine and cook until the liquid is absorbed before adding in the beef stock. Reduce the amount of liquid until there is only 1 or 2 tablespoons left and finish with thyme, salt and pepper. 6. 6. Keep warm until serving.
7. Beef: Add the herbs, garlic, shallot and 2/3 cup of olive oil to a medium size bowl and mix until combined. Set aside.
8. Coat the beef tenderloin on all sides with the 2 tablespoons of olive oil and season generously with salt and pepper. Drizzle on ½ of the herb-oil mixture to all sides of the beef tenderloin.
Next, sear the beef tenderloin in a large sauté pan over high heat until golden brown.
9. Once browned, place the pan in the oven and cook for 20 to 25 minutes or until it has reached 120° internal temperature.
10. Remove the beef from the pan and let rest for 3 to 4 minutes.
11. Drizzle on more of the herb-oil mixture and slice and serve with mushrooms and horseradish cream.
How to Roast a Beef Tenderloin | Holiday How-To's
Think you’ve got the chops to take on an entire tenderloin? Chef Jamie from Lincoln Culinary Institute in Hartford, CT shows you how to trim, prepare and cook a tenderloin that will be an ideal main dish at your holiday meal this year!
Learn how to use each portion of the tenderloin to create filet mignon, stir fry beef and more! Once your cuts of beef are cooked, follow Chef Jamie’s instructions for creating a delicious sauce of red wine and tarragon to accompany the meat. You can service this main dish with mashed potatoes, carrots a la vichy and green beans with hazelnut sauce – and you can find all of those “Holiday How To’s” on our Hartford campus playlist!
Holiday How To’s Playlist:
Lincoln Culinary Institute in Hartford, CT: