Whole Tenderloin Recipes

1. Classic Roast Beef Tenderloin:

Ingredients:

• 1 whole beef tenderloin (3-4 pounds)
• Olive oil (2 tablespoons)
• Coarse salt (2 tablespoons)
• Ground black pepper (1 tablespoon)
• Garlic cloves (4, minced)
• Fresh rosemary sprigs (4)

Cooking Method:

1. Preheat the Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Tenderloin:

   • Trim any excess fat and silver skin from the tenderloin.
   • Rub olive oil over the entire tenderloin.
   • Season it generously with salt, pepper, minced garlic, and fresh rosemary sprigs.

3. Roast the Tenderloin:

   • Place the seasoned tenderloin on a roasting pan or ovenproof skillet.
   • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.

4. Rest and Slice:

   • Remove the tenderloin from the oven and let it rest for 10-15 minutes.
   • Slice it into medallions and serve.

2. Garlic Butter Beef Tenderloin:

Ingredients:

• 1 whole beef tenderloin (3-4 pounds)
• Olive oil (2 tablespoons)
• Butter (4 tablespoons, melted)
• Garlic cloves (4, minced)
• Fresh thyme leaves (2 tablespoons)
• Salt and pepper to taste

Cooking Method:

1. Prepare the Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Tenderloin:

   • Trim any excess fat and silver skin from the tenderloin.
   • Rub olive oil over the entire tenderloin.
   • Season it with salt, pepper, minced garlic, and fresh thyme leaves.

3. Roast the Tenderloin:

   • Place the seasoned tenderloin on a roasting pan.
   • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.

4. Add Garlic Butter:

   • In a small saucepan, melt the butter over low heat.
   • Stir in minced garlic and let it cook for a couple of minutes.
   • Pour the garlic butter over the cooked tenderloin.

5. Rest and Slice:

   • Allow the tenderloin to rest for 10 minutes before slicing and serving.

3. Herb-Crusted Beef Tenderloin:

Ingredients:

• 1 whole beef tenderloin (3-4 pounds)
• Dijon mustard (2 tablespoons)
• Breadcrumbs (1 cup)
• Fresh parsley (1/2 cup, chopped)
• Fresh thyme leaves (2 tablespoons)
• Olive oil (2 tablespoons)
• Salt and pepper to taste

Cooking Method:

1. Prepare the Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Tenderloin:

   • Trim any excess fat and silver skin from the tenderloin.
   • Brush the entire tenderloin with Dijon mustard.

3. Create Herb Crust:

   • In a bowl, mix breadcrumbs, chopped parsley, fresh thyme leaves, olive oil, salt, and pepper.
   • Press this herb mixture onto the Dijon-covered tenderloin to create a crust.

4. Roast the Tenderloin:

   • Place the seasoned tenderloin on a roasting pan.
   • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.

5. Rest and Slice:

   • Let the tenderloin rest for 10-15 minutes before slicing and serving.

4. Balsamic Glazed Beef Tenderloin:

Ingredients:

• 1 whole beef tenderloin (3-4 pounds)
• Balsamic vinegar (1/2 cup)
• Brown sugar (1/4 cup)
• Soy sauce (1/4 cup)
• Dijon mustard (2 tablespoons)
• Garlic cloves (4, minced)
• Salt and pepper to taste

Cooking Method:

1. Prepare the Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Tenderloin:

   • Trim any excess fat and silver skin from the tenderloin.
   • Season it with salt and pepper.

3. Prepare the Glaze:

   • In a saucepan over medium heat, combine balsamic vinegar, brown sugar, soy sauce, Dijon mustard, and minced garlic.
   • Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens.

4. Coat and Roast:

   • Brush the beef tenderloin with the balsamic glaze, reserving some for later.
   • Place the tenderloin on a roasting pan and roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.

5. Glaze Again:

   • During the last 10 minutes of roasting, brush the tenderloin with more of the balsamic glaze.

6. Rest and Slice:

   • Allow the tenderloin to rest for 10-15 minutes before slicing and serving. Drizzle any remaining glaze over the slices.

5. Mustard and Herb-Crusted Beef Tenderloin:

Ingredients:

• 1 whole beef tenderloin (3-4 pounds)
• Dijon mustard (1/4 cup)
• Fresh rosemary (2 tablespoons, chopped)
• Fresh thyme leaves (2 tablespoons)
• Fresh parsley (2 tablespoons, chopped)
• Olive oil (2 tablespoons)
• Salt and pepper to taste

Cooking Method:

1. Prepare the Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Tenderloin:

   • Trim any excess fat and silver skin from the tenderloin.
   • Brush the entire tenderloin with Dijon mustard.

3. Create Herb Crust:

   • In a bowl, mix chopped fresh rosemary, fresh thyme leaves, fresh parsley, olive oil, salt, and pepper.
   • Press this herb mixture onto the Dijon-covered tenderloin to create a flavorful crust.

4. Roast the Tenderloin:

   • Place the seasoned tenderloin on a roasting pan.
   • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.

5. Rest and Slice:

   • Let the tenderloin rest for 10-15 minutes before slicing and serving.

These recipes provide a variety of delicious options for cooking a whole beef tenderloin, with clear step-by-step instructions to help even beginners achieve excellent results. Enjoy your culinary adventure!