Angus Beef Tenderloin Recipe

Temper beef

Remove the Angus beef tenderloin from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels.

Preheat oven to 400°F (200°C). Position a rack in the middle of the oven.

Combine sauce ingredients

In a small bowl, whisk together 4 tbsp aji panca paste, 1 tsp smoked paprika, 1 tbsp red wine vinegar, 1 tbsp soy sauce, 1 tsp brown sugar and 2 tbsp warm water until smooth.

Slowly whisk in 2 tbsp extra virgin olive oil until emulsified. Add 1 tsp salt and 1 tsp fresh lime juice, taste and adjust seasoning: add more vinegar for brightness, a touch more sugar if too acidic, or extra water to loosen if needed.

Season

Season the tenderloin evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing gently to adhere.

Sear

Heat a large oven-safe skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl. When oil is shimmering, add the tenderloin and sear on all sides until a deep brown crust forms, about 2–3 minutes per side. Use tongs to rotate and sear the ends as well.

Baste and brown

Reduce heat slightly. Add 2 tbsp unsalted butter, 2 crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and spoon the melting butter over the beef (baste) for 30–60 seconds to build flavor and color.

Roast to temperature

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer reads 125°F (52°C) for medium-rare (about 10–15 minutes depending on thickness). Adjust time for desired doneness: 120°F for rare, 130–135°F for medium. Remove from oven when target temp is reached.

Rest

Transfer the tenderloin to a cutting board and tent loosely with foil. Let rest 10–12 minutes so juices redistribute. Reserve pan juices for sauce if desired.

Slice and dress

Slice the rested tenderloin into 1/2-inch thick medallions. Arrange on a bed of arugula or microgreens if using. Spoon or brush the aji panca sauce over each slice (about 1–2 tsp sauce per slice) or serve sauce on the side.

Optional pan sauce

If you prefer a warm pan sauce, return the skillet used to roast to medium heat. Add the prepared aji panca sauce to the pan juices, stir and heat gently 1–2 minutes to combine. Spoon warm sauce over sliced beef.

Garnish with cilantro leaves and lime wedges. Serve immediately.