Beef Tenderloin Recipe
This ultimate beef tenderloin recipe is made with an aromatic dry rub and delicious wet marinade. We use a simple but sure method to achieve juicy beef that will impress your guests and make any occasion memorable.
Looking for an extraordinary recipe to wow your guests? Picture this: a tender, juicy beef tenderloin, perfectly seasoned and cooked to perfection. The aroma wafts through your kitchen, enticing your guests from the moment they enter the door. It’s the dish that leaves a lasting impression.
What is beef tenderloin?
- Beef tenderloin is one of the most luxurious cuts of meat, and for a good reason. This melt-in-your-mouth delicacy is known for its tenderness, flavor, and versatility in the kitchen. But what exactly is beef tenderloin?
- At its core, beef tenderloin is a long, cylindrical muscle that runs along the cow’s backbone. It’s located in the loin primal cut, known for its tenderness. The tenderloin is a muscle that doesn’t work much, which gives it its incredibly tender texture.
- But it’s not just the tenderness that makes beef tenderloin so unique. This cut is also known for its rich marbling, which adds a wonderful depth of flavor to each bite. The marbling consists of small streaks of fat throughout the meat, enhancing its juiciness and taste.
Why is this beef tenderloin the best recipe?
- Why is this beef tenderloin the best recipe? It all starts with the quality of the meat itself. We recommend using prime or choice-grade beef tenderloin for the best results. This higher grade ensures the meat is tender, juicy, and flavorful.
- Next, our recipe takes into account the importance of seasoning. We’ve carefully chosen a combination of herbs, spices, and aromatics that perfectly complement the natural flavors of the beef tenderloin.
- The cooking method we’ve selected for this recipe is fail-proof, another reason it stands out. We use a hot oven to roast the beef on high, so it sears nicely as soon as it goes in. Then, we roast it to perfection using a meat thermometer. The result is a roast beef tenderloin that is beautifully caramelized on the outside and tender and juicy on the inside.
- Lastly, our ultimate beef tenderloin recipe is versatile enough to suit various preferences and dietary needs. Whether you prefer your beef tenderloin rare, medium-rare, or well-done, our recipe provides easy-to-follow instructions for achieving your desired level of doneness.
Ingredients and substitutes
- Beef Tenderloin – look for a well-marbled cut. Marbling refers to the thin streaks of fat throughout the meat, which adds flavor and helps keep the meat moist during cooking. Opt for a tenderloin with a good amount of marbling evenly distributed throughout.
- The dry rub, consisting of a blend of aromatic herbs, spices, and seasonings, is applied to the meat before cooking. Its purpose is to add depth and complexity to the beef tenderloin’s taste profile. Consider substituting garlic powder with onion powder or paprika with smoked paprika for a smoky undertone. You can create your dry rub using a combination of salt, pepper, garlic powder, paprika, and other herbs and spices.
- Complementary to the dry rub, the wet marinade is a flavor-infusing bath for the beef tenderloin. This marinade is typically a combination of fresh garlic, fresh herbs, olive oil, and lemon juice with seasonings and aromatics. As the meat marinates, it absorbs the flavors and tenderizes, resulting in a juicy and succulent final dish.
Step-by-step: Roast beef tenderloin recipe
- First, ensure you have a high-quality beef tenderloin. Look for a tenderloin that is well-marbled and of even thickness. This will ensure even cooking throughout the roast. Start by preheating your oven to 425°F /220°C/Gas Mark 7 to achieve a beautiful sear on the outside while keeping the center juicy and tender.
- Next, pat the beef dry with paper towels. In a small bowl, combine all the dry spices. Then, season the beef tenderloin with the dry rub, generously coating all sides. The dry rub is a blend of aromatic spices that infuses the meat with rich flavors. Massage the dry rub into the meat, ensuring it adheres to every surface.
- Using cooking twine, tie the beef at even intervals. This helps the meat retain its shape during cooking and ensures even cooking.
- Once you apply the dry rub, it’s time to prepare the wet marinade. This marinade will enhance the tenderness and juiciness of the beef tenderloin. In a mortar and pestle or food processor, crush the fresh garlic and herbs with seasoning until coarse. Next, add the olive oil and lemon juice. Then, place the beef tenderloin in a marinade-safe pan. Pour the marinade over it, ensuring you coat the meat on all sides. You can leave the beef to marinade on the counter for at least two hours, ideally overnight, to allow the flavors to penetrate the meat.
- When you’re ready to cook, remove the beef tenderloin from the fridge and let it come to room temperature. This step ensures even cooking and helps retain the meat’s natural juices.
- Transfer the beef tenderloin to a roasting pan and place it in the preheated oven. Roast the tenderloin for about 25-30 minutes or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature, aiming for 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Remember that the meat will continue to cook as it rests, so removing it from the oven a few degrees before your desired doneness is critical.
- Once the beef tenderloin reaches the desired temperature, remove it from the oven and let it rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, producing a moist and flavorful roast. Resist the temptation to cut into the tenderloin immediately; patience will be rewarded with a tender and juicy final dish.
- When you are ready to serve, remove the twine from the beef and slice it into 1/2- to 3/4-inch-thick medallions. Serve the beef tenderloin slices with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Frequently asked questions
When selecting the best beef tenderloin, you’ll want to prioritize quality. Look for a bright red tenderloin with a fine marbling of fat throughout. Marbling refers to the thin streaks of fat throughout the meat, which adds flavor and helps keep the meat moist during cooking. Opt for a tenderloin with a good amount of marbling evenly distributed throughout. Opt for cuts that are well-trimmed and have minimal connective tissue. Consider buying from a good butcher who can guide you in choosing the right grade and recommend the best options.
Searing the beef tenderloin before roasting is a popular technique that can enhance the overall taste and texture. Although it’s not necessary, searing creates a delicious crust on the meat and helps seal in the juices. Heat a skillet with oil over high heat, then sear the tenderloin on both sides for a few minutes until browned. Then, transfer it to the oven to finish roasting.
To achieve a perfect beef tenderloin, cooking it at the right temperature is crucial. The recommended internal temperature for medium-rare is around 135°F (57°C), while medium is around 145°F (63°C). Use a reliable meat thermometer to ensure accurate readings and avoid overcooking. Remember that the temperature will continue to rise slightly while the meat rests, so removing it from the heat a few degrees before it reaches your desired doneness is advisable.
Seasoning the beef tenderloin is essential to enhance its natural flavors. Before cooking, generously sprinkle the tenderloin with kosher salt and freshly ground black pepper to taste. Consider adding herbs such as rosemary, thyme, or garlic powder for an extra flavor boost. Feel free to experiment with different spice rubs or marinades to suit your tastes.
The United States Department of Agriculture (USDA) assigns grades based on the quality of the meat. Prime grade is the highest quality and is known for its exceptional marbling and tenderness. Choice grade is another good option, offering a slightly leaner but still delicious cut of meat. Select grade may be more readily available and affordable, but it tends to be leaner and may not deliver the same level of flavor and tenderness.
Beef Tenderloin Recipe
This ultimate beef tenderloin recipe is made with an aromatic dry rub and delicious wet marinade. We use a simple but sure method to achieve juicy beef that will impress your guests and make any occasion memorable.
Ingredients
- 2 – 3 lbs (1-1.5 kg) Beef tenderloin trimmed and tied (for even cooking)
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Smoked paprika
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 3 large Garlic cloves
- ½ tsp Kosher salt
- ½ tsp Crushed black pepper
- 1 tbsp Fresh rosemary leaves chopped
- 1 tbsp Fresh thyme leaves
- 2 tbsp (30 ml) Lemon juice
- ¼ cup (60 ml) Olive oil
- 1 teaspoon Honey or maple syrup (optional)
- 1 tbsp Mustard paste (optional)
Method
- Dry rub – Combine all the dry rub ingredients in a small bowl. Pro tip – This dry rub is excellent over chicken and lamb, too, so make extra and save in a spice jar.1 tsp Kosher salt, 1 tsp Ground black pepper, 1 tbsp Garlic powder, 1 tbsp Onion powder, 1 tbsp Smoked paprika, 1 tsp Cumin powder, 1 tbsp Coriander powder
- Wet ingredients – In mortar and pestle, crush the garlic and herbs with seasoning. Add the olive oil and lemon juice. This will be your wet marinade.3 large Garlic cloves, 1 tbsp Fresh rosemary leaves, 1 tbsp Fresh thyme leaves, 2 tbsp Lemon juice, ¼ cup Olive oil
- Prep tenderloin – Pat the beef dry with paper towels. Using cooking twine, tie the beef at even intervals. This helps the meat retain its shape during cooking and ensures even cooking.2 – 3 lbs Beef tenderloin
- Marinate – Sprinkle the dry rub mixture evenly over the entire surface of the beef, pressing it into the meat. Then, pour the wet marinade over the beef, ensuring it's evenly coated on all sides. Refrigerate for at least 2 hours, or preferably overnight.
- Oven – Preheat your oven to 220°C / 425°F / Gas Mark 7. This higher temperature will create a nice sear outside the beef.
- Roast – Place the beef tenderloin on a wire rack over a baking sheet or roasting pan. Insert a meat thermometer into the thickest part of the beef. Roast in the preheated oven until the internal temperature reaches 135°F (57°C), which should take approximately 20-25 minutes. Keep a close eye on the temperature to avoid overcooking.
- Rest – Once the beef reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for about 10-15 minutes. This resting period allows the juices to redistribute, resulting in a juicy and tender roast.
- Serve – Remove the twine from the beef and slice it into 1/2 to 3/4-inch thick medallions. Serve the beef tenderloin slices with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Notes
- Firstly, it’s crucial to season your beef tenderloin properly. Remember to coat all sides of the tenderloin generously. This distributes the flavors evenly.
- Next, preheating your oven before putting the beef in it is essential for achieving that perfectly cooked tenderloin. This ensures that the tenderloin gets a nice hot sear on the outside and will cook evenly and retain moisture throughout the roasting process.
- Additionally, I highly recommend using a meat thermometer to gauge the internal temperature of the beef accurately. This small but powerful tool will give you the confidence to achieve your desired level of doneness, whether rare, medium, or well-done. It’s crucial to insert the thermometer into the thickest part of the tenderloin, avoiding contact with bone or fat, to get an accurate reading.
- Once the beef tenderloin reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a moist and flavorful roast.
Nutrition
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Wow, I loved your useful information about beef tenderlion. The rub you have used is amazing. Thanks for sharing this recipe.
I love the marinade for the beef. Since tenderloin can get dry pretty quickly it is a perfect way to fix it.
I was so excited about this recipe, because I had some beef tenderloin that needed using up. Thank you so much for sharing this recipe 🙂
The meat was tender and juicy and the dry rub was delicious! Doing a combo of wet marinade and a dry rub is genius!