Beef Tenderloin Recipes

Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it. Serve with Board Dressing, Classic Horseradish Cream Sauce, or both. You can build the sauce on the cutting board where you'll carve your roast. Chop, stir, and mound the ingredients. Then rest the cooked roast on the dressing, roll it, and carve it so the roast's juices and the dressing marry.

Salting and smoking a tender cut of beef gives it an unrivaled flavor. Prepared horseradish works well here, but try fresh horseradish root if you can find it; look in the produce aisle of your supermarket during the fall and winter. Tailor the heat and tang of this silky sauce to your taste buds by adding more or less horseradish, pepper, and lemon.

Using tenderloin, a leaner cut of steak, allows you to indulge in a flavored butter topper. You'll only use half of the cognac butter, but make all of it—cutting the amount in half doesn't work as well. Use the leftover butter within the week, on pasta or over fish, or freeze up to one month; bring to room temperature before serving.

Make sure the cast-iron skillet is hot before adding the steaks so that they get a nicely browned crust on both sides. We like both red and orange peppers, though just one color will work. In place of tenderloin steaks, you can also use top blade steaks or petite tenders.

Chilling the meat overnight and slicing it thinly the next day gives the rub more time to flavor the meat. This is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula. Not only is this a surefire way to impress your guests, it's a simple appetizer that everyone will love.

Beef tenderloin is a go-to meat for holiday meals for good reason: When it's done right, it's velvety soft and wondrously juicy. But because it doesn't have much fat to insulate and self-baste the meat, it gets dry and livery-tasting when cooked past medium. Tenderloin cooks faster than fattier cuts, and its soft texture makes the touch test for doneness a little unreliable for all but the most experienced cooks. Our secrets for the best beef tenderloin: Cook it quickly, keep it moist, and use a trustworthy thermometer. Pull it from the oven right when it hits 125°, and residual heat will take it to perfection.

Beef tenderloin looks sophisticated but is an easy dinner party main dish. The lean beef pairs well with a coating of black pepper and a side of zesty horseradish and chive sauce.

Entertaining? Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated. Balancing sweetness from the cherries and flavorful spice from the black pepper, this sauce is sure to bring your roasted beef to live without overpowering the simplicity of the meat.

Pair simply seasoned beef tenderloin with a flavorful sauté of fresh green beans, onions, shallots, garlic, and balsamic vinegar. This outstanding meal of comes in under 250 calories per serving.

Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks. It doesn’t take processed ingredients to season a perfectly cooked steak. In fact, it ruins it. This steak gets its bright natural flavor from fresh herbs and lemon juice. The gremolata adds a depth of flavor to this steak dinner. Pair it with roasted vegetables or a salad; the tenderloin is the star of this dinner. We suggest breaking this recipe out for a special night in or when you're serving guests at home. The steaks cook quickly in the pan, so have your sides almost ready before you begin.

The chard makes a wonderful peppery, lightly bitter complement to the sweet fennel. Look for crema Mexicana in the supermarket dairy section or at ethnic markets, or substitute crème fraîche.

These steaks develop a crust on the outside from cooking at high temperature, while the mushrooms get flavor from cooking in butter. The deep, earthy taste of shiitakes makes for an excellent sauce that compliments the meaty, flavorful beef for a satisfying dinner all around.

Grilled steak topped with emerald-colored chimichurri is one of Argentina’s national dishes. Considered the barbecue sauce of Argentina, chimichurri is built on garlic and parsley, and is also a pungent cross between vinaigrette and pesto. Mint gives this version a more delicate taste.

This beef tenderloin is not for the faint of heart. Grill the beef tenderloin first, and then coat it in the mustard and herb mixture in order for the bright, fresh flavors to really shine through. Serve the tenderloin with grilled polenta and a simple salad for a sophisticated weeknight dinner or a fun menu for entertaining.