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Beef Tenderloin
This whole roasted melt-in-your-mouth Beef Tenderloin is such a classic once-a-year-celebratory dish! Beautifully cooked medium-rare beef from edge to center with a perfectly browned and flavorful crust!
Prep Time
10 mins
Cook Time
10 mins
Resting Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 550 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 pounds beef tenderloin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter unsalted, melted
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 cloves garlic minced
- 3 springs thyme
Yogurt Sauce
- ½ cup Greek yogurt
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 2 teaspoons horseradish
- ¼ teaspoon salt or to taste
Instructions
- Prepare tenderloin: If your tenderloin needs it, make sure to trim the silver skin and tie it properly with kitchen twine. Season the beef generously with 1 tsp of salt and 1 tsp pepper.
- Preheat oven: To 450°F.
- Sear the tenderloin: Heat the olive oil in a large oven-safe skillet and sear the tenderloin on all sides until browned.
- Make the glaze: In a small bowl combine the melted butter, balsamic vinegar, dijon mustard, garlic, and thyme. Next, brush the sauce over the tenderloin, ensuring all sides are evenly covered.
- Roast: Place the skillet into the oven and roast for about 25 minutes for medium-rare or until a meat thermometer reads 130°F indicating medium rare. Make sure you're inserting the meat thermometer into the most centre or thickest part of the tenderloin.
- Make yogurt sauce: In the meantime, in a small bowl mix together yogurt, sour cream, lemon juice, horseradish, and salt and chill until ready to serve.
- Finish and serve: Once cook time has finished, remove from the oven and place onto a cutting board covered with aluminum foil. Let the tenderloin rest for about 10 minutes, then slice and serve with yogurt sauce!
Cup of Yum
Notes
- A thermometer is the ONLY way to guarantee a perfectly cooked beef tenderloin just how you like it. 120º to 125º: rare; 130º to 135º: medium-rare; 140º to 145º: medium; 150º: well done
- Beef tenderloin will last in the fridge for 3 - 4 days when stored properly in an airtight container.
- To extend it's shelf life I recommend placing it into the freezer, properly stored - and it will last up to 3 months. Be sure to thaw in the fridge overnight before warming in the oven.
Nutrition Information
Serving
1serving
Calories
550kcal
(28%)
Carbohydrates
3g
(1%)
Protein
33g
(66%)
Fat
45g
(69%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Trans Fat
0.2g
Cholesterol
135mg
(45%)
Sodium
467mg
(19%)
Potassium
569mg
(16%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
196IU
(4%)
Vitamin C
3mg
(3%)
Calcium
42mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 550
% Daily Value*
| Serving | 1serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 3g | 1% |
| Protein | 33g | 66% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 135mg | 45% |
| Sodium | 467mg | 19% |
| Potassium | 569mg | 12% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.