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a beef tenderloin with half of it cut in slices in a cast iron skillet.
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4.41 from 40 votes

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 Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Keyword: beef tenderloin
Servings: 8
Calories: 550kcal

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. 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 
  2. Beef tenderloin will last in the fridge for 3 - 4 days when stored properly in an airtight container.
  3. 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

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