Ridiculously tender and flavorful, beef tenderloin is the main course I save for truly special occasions. While it may seem intimidating, this holiday roast is actually surprisingly easy to make and is the perfect centerpiece to your holiday (Valentine's Day dinner, anyone?) or dinner party. The secret to this flavor-packed dish? An irresistible (and easy) marinade made up of ingredients you probably already have on hand. Served with our creamy yogurt sauce, this dish is sure to become a staple main at all of your fancy occasions. Here’s how to perfect it.
What People Are Saying:
"I made this for Christmas Eve and followed the recipe very carefully and used a meat thermometer. It was fantastic!!" - GreenRaindrop
"Fabulous recipe! First time making out this Christmas and it came out perfectly! Thank you! Happy new year!" - GreenPizza
How To Make Beef Tenderloin
INGREDIENTS
- The Marinade: I set out to come up with a beef marinade that was sweet and tangy, herby and garlicky, and very punchy. What I came up with is a take on balsamic marinade, with plenty of whole-grain mustard (beef loves mustard), a goodly amount of honey (for a beautifully browned crust), and tons of aromatic Mediterranean herbs (rosemary, thyme, bay leaf). Just 1 hour is all that’s required to imbue the tenderloin with immense flavor.
- The Beef: Look for a trimmed and tied tenderloin that weighs in at about 2 lb. A little larger is fine, but note that tenderloins can weigh as much as 10 lb., and for the purposes of this recipe, you really want something on the lower end of the spectrum.
- The Yogurt Sauce: I adore the classic British pairing of beef and horseradish, so for the sauce I decided to put my own spin on a horseradish cream, swapping yogurt in for the usual heavy cream or mayonnaise. I just love the extra tartness yogurt brings to the party.
STEP-BY-STEP INSTRUCTIONS
As impressive as this recipe looks when it hits the table, every element of it is a cinch to make. That starts with the marinade: Grab a large bowl or, my preference, a baking dish and whisk together the oil, vinegar, mustard, and honey. Add the thyme and rosemary sprigs, the bay leaf, and the smashed garlic and stir to combine. Now, add the tenderloin, turning to coat in the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to 1 day; don’t go for longer than a day or the tenderloin could turn a little mushy.
When you’re ready to roast, preheat your oven to 450º and line a rimmed baking sheet with aluminum foil, then set a wire rack inside. I like using a wire rack because it elevates the tenderloin just enough to allow hot air to circulate around it, resulting in better browning and more even cooking. Lift the tenderloin out of the marinade, pat it dry with paper towels, and place it on the rack. Generously season it all over with salt and pepper—don’t be shy!—then sprinkle with the chopped rosemary and minced garlic.
Roast until the tenderloin is cooked to your liking. Because tenderloin is so lean, I prefer to cook it just to medium-rare, meaning bright red in the center and pink around the edges. This usually takes 20 to 25 minutes. You’re far and away best off judging doneness with an instant-read thermometer (see Recipe Tips for specific temps). Transfer the tenderloin to a cutting board and let it rest for 5 to 10 minutes; this resting period ensures the meat is maximally juicy.
While the tenderloin is resting, whip up the yogurt sauce. Whisk together the yogurt, sour cream, horseradish, and lemon juice in a medium bowl, then season with salt to taste.
Slice the tenderloin and transfer to a platter. Sprinkle with kosher salt (or better, flaky sea salt!) and scatter thyme over if you feel like it. Serve with sauce on the side.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- Where does beef tenderloin come from? Beef tenderloin is an extremely tender cut of meat that runs along the spine of the cow. (Filet mignon comes from area; it's cut from the tenderest section of the tenderloin.) Because it's highly prized and relatively scarce (there is only so much tenderloin on any given cow), it's one of the most expensive cuts of meat. But oh, is it worth it!
- What cooking method is best for beef tenderloin? While this dish may seem complicated to make, it truly couldn’t be easier to master. Before preparing beef tenderloin, I like to marinate it in a garlic-herb-honey marinade for at least 1 hour and up to 1 day. Then, I roast the tenderloin on a wire rack set inside a foil-lined baking sheet to catch any juices. Roast to your liking, around 20 minutes for rare, before letting it rest and slicing.
- What temperature should I cook beef tenderloin to? Depending on how you like your roast, your ideal temp will vary. Because the thickness of the meat will vary, I strongly recommend using a meat thermometer. Depending on the size of your roast, it may take more or less than 20 minutes, so checking periodically is a good idea. Invest in a good digital probe thermometer with a silicone cord that's at least 4' long, attached to a digital display, and with an alarm. Leave the thermometer in (inserted at an angle into the thickest part of the meat) while the tenderloin cooks, with the display sitting on the countertop.
Follow the temperature ranges below to cook red meat to perfection every time:
— 120º to 125º: rare
— 130º to 135º: medium-rare
— 140º to 145º: medium
Storage
If you somehow manage to have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat and enjoy as is, or check out our leftover steak ideas for ways to incorporate beef tenderloin into a multitude of weeknight dinners.
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