How to Make our Special Occasion-Worthy Roast Beef Tenderloin
Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster.
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This Pork Tenderloin Recipe is SO EASY, FAST & DELICIOUS!
This easy pork tenderloin recipe is an amazing & easy dinner recipe. Who knew baked pork tenderloin could be this easy?!? Garlic herb pork loin is probably one of my best easy pork tenderloin recipes.
INGREDIENTS
• 2 pork tenderloins, about 1-1.5 pounds each
• 3 tbsp olive oil
• 1-2 tsp kosher salt
• 1 tsp fresh ground black pepper
• ½ tsp smoked paprika
• ¼ cup dry white wine
• ¼ cup beef stock or broth
• 1 tbsp white wine vinegar
• 1 shallot, finely chopped
• 15-20 garlic cloves, whole
• a 1-2 sprigs of assorted fresh herbs, thyme & rosemary
• 1-2 tsp fresh chopped parsley
DIRECTIONS
1. Preheat oven to 400F.
2. Cover tenderloins with oil, salt, pepper and paprika. Mix until well coated and set aside.
3. In a small container, prepared deglazing liquid by mixing white wine, beef stock, and vinegar. Set aside.
4. Heat a cast iron or thick bottomed pan over medium high to high heat. When pan is smoking hot, put in tenderloins and sear until reaching a dark color on all sides.
5. Sprinkle shallots and garlic around the tenderloins and cook for 1 min or until shallots start to soften and garlic picks up a little color.
6. Pour in deglazing liquid and cover with fresh herbs. Let the liquid evaporate a little before covering pan with oven safe lid or aluminum foil. Put in preheated oven for 20-25 min or until reaching desired internal temperature of 150-160F.
7. Remove from oven, uncover and remove fresh herbs stems.
8. Remove tenderloins form pan on a cutting board and let rest for 10 min before slicing in 1” thick slices.
9. Return meat back into sauce and garlic in the pan and garnish with parsley.
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BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner
This beef tenderloin roast is a stunning main for your Christmas dinner table. It’s elegant, incredibly tender to the point where it feels indulgent, and worth every single penny.
The perfect medium-rare pink inside is coated in a garlic herb crust that adds a ton of flavor, and it's served with a creamy horseradish sauce that makes each bite so satisfying. Yes, beef tenderloin may be pricey, but this recipe is totally foolproof!
Once you make this recipe don't be surprised if your family assigns you to beef tenderloin duty every holiday from here on out. It's truly a Christmas dinner sensation.
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► TIMESTAMPS:
00:00 Intro
00:49 Tools you'll need
01:22 How to buy beef tenderloin
02:22 Tie tenderloin with butcher's twine
03:41 Make garlic herb butter mixture
04:23 Make horseradish sauce
05:26 Season tenderloin with salt and pepper
06:06 Sear tenderloin on the stove and add garlic herb butter mixture
07:08 Finish the tenderloin in the oven and cook to medium rare (or your preferred temperature)
07:31 Let the meat rest, slice, and serve with horseradish sauce
08:51 Taste test
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Herb Crusted Beef Tenderloin
Whole Beef Tenderloin with an Herb Crust Smoked on the PK Grill
#beeftenderloin #smokedbeeftenderloin #howtobbqright
Herb Crusted Grilled Beef Tenderloin
WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 5 Flexible Curved Boning Knife
- Plastic Shaker
- White Hand Saver Gloves
- Thermoworks DOT
- Pecan Wood from
For this recipe I start with a PSMO whole beef tenderloin. You can save some money by buying the tenderloin whole and trimming it yourself. If you want to skip this step just ask your butcher for a center cut piece of beef tenderloin. This is the same cut used to create filet mignon steaks.
First mix up the herb seasoning for the crust. It’s a combination of dry herbs (parsley, rosemary, thyme, oregano, etc…) called Herbs de Provence mixed with Kosher salt and ground black pepper. Place the seasonings in a shaker dredge and shake to combine. Next apply a little olive oil to the outer surface of the beef so the herb mixture sticks. Shake on a generous amount of the herb blend and let the beef tenderloin rest for about 30 minutes.
For this cook I used my PK 360 charcoal grill set up for 2 zone, indirect cooking. A chimney of Royal Oak coals is placed on one side of the grill and a void is created on the opposite end. I run the intake vents open under the coals and close off the exhaust above them. On the cool end it’s just the opposite. The intake is closed and the exhaust is open 100% creating a draft throughout the grill.
The beef tenderloin is placed on the far end (cool side) and I add a couple small chunks of pecan to the hot coals for smoke flavor. It takes about 40 minutes for the beef tenderloin to cook but I highly recommend using an internal thermometer like the Thermoworks DOT to monitor the internal temperature.
The DOT is set for 125 degrees and cooking the tenderloin in this two zone set up brings it up nice and slow. I did rotate the tenderloin half way through the cooking process so it would cook even.
Once it hit 125 I took it off the grill and placed a sheet of aluminum foil over it loosely. It needs to rest for at least 15 minutes to calm down, this will help keep all the juice inside the meat. At this point it’s ready to serve. I sliced it into 1” thick portions and served with a creamy dill horseradish sauce. The recipe is below if you want to give it a try.
Herb Crusted Grilled Beef Tenderloin Ingredients:
- 1 center cut beef tenderloin
- 1 Tablespoon olive oil
- 3 Tablespoons Herb de Provence
- 1 Tablespoon kosher salt
- 1 Tablespoon course ground black pepper
Directions:
1. Prepare charcoal grill for indirect 2 zone cooking.
2. Remove excess fat and sinew from outer surface of beef tenderloin
3. Combine herbs de provence, salt, and black pepper in a shaker dredge. Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture.
4. Allow the beef tenderloin 30 minutes to come to room temperature.
5. Place the tenderloin on the cool side of the grill away from the fire. Add 2 small chunks of pecan wood to the hot coals for smoke.
6. Insert probe thermometer into the center of the tenderloin and cook until the temperature reaches 125 degrees about 40 minutes. (rotate the tenderloin 1/2 way through cooking process)
7. Rest the tenderloin for 15 minutes loosely tented with aluminum foil. Slice into desired thickness and serve with Creamy Dill Horseradish sauce (recipe below)
Creamy Dill Horseradish Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoon prepared horseradish
- 1 Tablespoon lemon juice
- 1/2 Tablespoon fresh chopped dill
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Combine ingredients in a small bowl and refrigerate until ready to serve.
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Juicy Pork Tenderloin From the Oven ?
Juicy Pork Tenderloin Right out the oven, What's not to love?
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Beef Tenderloin With Mushroom Sauce | Filet Of Beef Recipe
Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BEEF TENDERLOIN INGREDIENTS:
►2 lb beef tenderloin
►1 1/2 tsp salt
►1 tsp black pepper
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced
►2 Tbsp oil
MUSHROOM SAUCE INGREDIENTS:
►2 Tbsp butter
►1 Tbsp olive oil
►1/2 cup onion, finely chopped
►16 oz baby Bella mushrooms, thickly sliced
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
►1/2 tsp salt, or to taste
►1/2 tsp black pepper, freshly ground
►1/2 cup dry red wine (Pinot Noir, Merlot, Cabernet, Sauvignon)
►1 cup beef broth
►1/2 cup heavy whipping cream
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Selecting tenderloin roast
1:09 How to twine beef
1:55 Making garlic herb rub
2:58 How to apply rub to tenderloin
3:23 How to bake beef tenderloin
4:06 Prepping mushroom sauce ingredients
4:56 How to make the mushroom sauce
6:40 How to slice and plate beef tenderloin
9:13 Taste test
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