Go Back
–+ servings
a beef tenderloin with half of it cut in slices in a cast iron skillet.
Print Recipe Add to Collection
4.42 from 41 votes

Beef Tenderloin

This Beef Tenderloin recipe is designed for special occasions when you want the meat cooked right the first time. Simple seasoning, a good sear, and controlled roasting give you a tender, evenly cooked result with a beautifully browned crust. Finished with a horseradish yogurt sauce, it’s an elegant dinner that doesn’t rely on complicated steps.
Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Keyword: beef tenderloin
Servings: 8
Calories: 550kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.
    a 3 pound beef tenderloin seasoned with salt and 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.
    process shots showing how to sear a beef tenderloin.
  • 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.
    process shots showing how to make a balsamic dijon mustard glaze.
  • 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.
    process shots showing how to glaze and roast beef 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.
    process shots showing how to make horseradish yogurt sauce for beef tenderloin.
  • 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!

Video

Notes

  1. Ask your butcher to trim and tie the tenderloin if possible. It saves time and helps the meat cook evenly.
  2. Let the beef sit at room temperature for about 30 minutes before cooking for more consistent results.
  3. Use an instant read thermometer and pull the tenderloin about 5°F below your target temperature. It will continue to cook as it rests.
  4. Medium rare gives the most tender result for this cut. Cooking it further increases the risk of drying it out.
  5. The horseradish yogurt sauce can be made ahead and refrigerated until ready to serve.
  6. Leftovers keep well for a few days and are great sliced thin for sandwiches or salads.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 3g | Protein: 33g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 467mg | Potassium: 569mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 4mg
QR Code linking back to recipe