Beef Tenderloin
User Reviews
4.4
Beef Tenderloin
Description
This Beef Tenderloin recipe begins by trimming any silver skin and tying the meat evenly with kitchen twine. The seasoned tenderloin is seared in olive oil on all sides in an oven-safe skillet to develop a browned crust. A glaze composed of melted butter, balsamic vinegar, Dijon mustard, garlic, and thyme is brushed over the roast to infuse herbaceous and tangy notes.
The tenderloin roasts in the oven at 450°F for about 25 minutes or until a center temperature of 130°F is reached for medium-rare doneness. While roasting, a yogurt-based sauce is prepared by combining Greek yogurt, sour cream, lemon juice, horseradish, and salt, providing a sharp and creamy contrast to the rich beef.
This dish is ideal for occasions requiring an elegant centerpiece, served sliced with the yogurt sauce alongside complementary side dishes. A meat thermometer is recommended to achieve desired doneness. Leftover cooked tenderloin safely stores in an airtight container refrigerated for 3-4 days or can be frozen for up to 3 months, thawed overnight before reheating.
Ingredients
- 3 pounds beef tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter unsalted, melted
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 cloves garlic minced
- 3 prings 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!
Notes
- Use a reliable meat thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, and 150°F for well done.
- Properly store leftovers in airtight containers; refrigerated tenderloin lasts 3–4 days.
- Freeze tightly wrapped cooked tenderloin for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 550 kcal
% 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.
User Reviews
Overall Rating
4.4
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