Beef Tenderloin Recipe
Make Beef Tenderloin Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Finishing & Serving
Method
Beef and Marinade
- 1
Trim and Bring to Room Temperature
Trim any excess silver skin and fat from the tenderloin. Pat the beef dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking to ensure even cooking.
- 2
Prepare Marinade
In a small bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, soy sauce, red wine (if using), kosher salt and black pepper. Whisk until combined.
- 3
Season and Marinate
Rub the marinade evenly over the entire surface of the tenderloin. Place on a tray, cover lightly, and refrigerate for 30 minutes up to 2 hours. If refrigerated longer than 30 minutes, bring back to room temperature for 30 minutes before cooking.
- 4
Finishing & Serving
- 5
Roast to Temperature
Transfer the seared tenderloin (in the same skillet) to the preheated oven. Roast until the internal temperature reaches desired doneness measured with an instant-read thermometer: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, 60–63°C (140–145°F) for medium. This will take approximately 12–20 minutes depending on thickness. Start checking at 10 minutes.
- 6
Rest the Meat
Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute and final internal temperature to rise ~3–5°C (5–10°F).
- 7
Make Pan Sauce
While the meat rests, place the skillet over medium heat. Add 1 tbs butter and the finely chopped shallot. Sauté until softened, about 2 minutes. Pour in the beef or chicken stock and scrape up any browned bits from the pan (deglaze). Bring to a gentle simmer and reduce by about half, 3–5 minutes. Whisk in the remaining 1 tbs butter, taste and adjust seasoning with salt and pepper and a squeeze of lemon if desired. Stir in chopped parsley.
- 8
Slice and Serve
Slice the rested tenderloin into 1–1.5 cm (1/2 inch) thick medallions. Arrange on a warmed serving platter, spoon the pan sauce over the slices, and serve immediately.