Easy Beef Tenderloin Recipe

ByEmma

​Beef tenderloin is the crown jewel of cuts—luxuriously tender, subtly flavored, and perfect for those moments when you want to impress without overcomplicating things. Whether you’re hosting a holiday dinner or celebrating a personal milestone, this guide will walk you through everything you need to know to prepare a show-stopping beef tenderloin.​

Contents

🥩 What Is Beef Tenderloin?

Beef tenderloin is a long, cylindrical muscle that runs along the spine of the cow. It’s prized for its tenderness because it does very little work during the animal’s life. When sliced into steaks, it yields filet mignon—the most tender steak you can buy. The whole tenderloin, when roasted, becomes the centerpiece of elegant meals.​

🛒 Selecting the Perfect Cut

When shopping for beef tenderloin, consider the following:​

🔪 Preparing the Tenderloin

Trimming

Begin by removing the “chain”—a fatty strip running along the side of the tenderloin. Next, carefully trim away the silver skin, a tough, silvery membrane that doesn’t break down during cooking. Use a sharp knife to slide just under the silver skin and peel it away in strips.​

Tying

To ensure even cooking, tie the tenderloin at 1-inch intervals using butcher’s twine. Tuck the thinner tail end under and secure it to create a uniform shape.​

Seasoning

Generously season the tenderloin with kosher salt and freshly ground black pepper. For added flavor, consider a marinade with ingredients like garlic, rosemary, thyme, and olive oil. Allow the meat to rest at room temperature for about 30 minutes before cooking to ensure even heat distribution.​

🔥 Cooking Techniques

Searing

Searing the tenderloin creates a flavorful crust and locks in juices. Heat a heavy, oven-safe skillet over medium-high heat. Add a tablespoon of high-smoke-point oil (like canola or grapeseed). Sear the tenderloin on all sides until a deep golden-brown crust forms.​

Roasting

After searing, transfer the skillet to a preheated oven at 425°F (220°C). Roast the tenderloin for approximately 20-30 minutes, depending on its size and your desired level of doneness.​

Temperature Guide

Use a meat thermometer to ensure perfect doneness:​

Remember, the meat will continue to cook slightly after being removed from the oven. Aim to take it out when it’s about 5°F (3°C) below your target temperature.​

⏳ Resting and Slicing

Once out of the oven, let the tenderloin rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast. When slicing, cut against the grain into ½-inch thick slices for maximum tenderness.​

🍽️ Serving Suggestions

Beef tenderloin pairs beautifully with a variety of sides and sauces. Consider the following accompaniments:​

For a wine pairing, a full-bodied red like Cabernet Sauvignon or Merlot complements the tenderloin’s flavor.​

⚠️ Common Mistakes to Avoid

👨‍🍳 Final Thoughts

Mastering beef tenderloin is an impressive culinary skill that can elevate your cooking repertoire. By understanding the cut, properly preparing it, choosing the right cooking method, and knowing how to serve it, you can create a dish that is sure to impress. Remember, practice makes perfect—don’t be afraid to experiment with different seasonings and

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