Melt-in-Your-Mouth Beef Tenderloin: A Perfect Centerpiece for Christmas
When it comes to celebrating life’s most cherished moments, few dishes command attention quite like beef tenderloin. Renowned for its buttery texture and rich flavor, this luxurious cut of meat is a guaranteed showstopper. Whether you’re planning an unforgettable holiday feast, a romantic Valentine’s Day dinner, or an upscale dinner party, beef tenderloin delivers elegance and ease.
The secret to its success? A simple, yet sublime garlic-herb-honey marinade that enhances the tenderloin’s natural richness. Served alongside a creamy and tangy yogurt sauce, this dish will quickly earn a spot as the star of your special occasions. Here’s how to prepare it flawlessly.
What Makes Beef Tenderloin So Special?
Beef tenderloin, sourced from the loin of the cow, is famed for its unparalleled tenderness. At the tip of the tenderloin lies filet mignon, a cut equally renowned for its melt-in-your-mouth quality. Its lean profile and silky texture come with a premium price tag, but its decadent flavor makes it worth every penny.
Cooking Beef Tenderloin to Perfection
While the thought of preparing beef tenderloin might seem daunting, it’s surprisingly straightforward. Begin by marinating the meat in a mixture of olive oil, balsamic vinegar, fresh herbs, and honey. This simple step infuses the tenderloin with deep flavor and ensures it remains moist and succulent during roasting.
After marinating for at least an hour (or up to a day), transfer the tenderloin to a foil-lined baking sheet fitted with a wire rack to allow juices to drip freely. Roast in a preheated oven at 450ºF for about 20 minutes for a rare finish, using a meat thermometer to monitor the internal temperature.
Temperature Guide for Beef Tenderloin
The key to a perfectly cooked beef tenderloin is precision. Use a digital probe thermometer with a long silicone cord for accuracy. Insert the probe into the thickest part of the roast, angled slightly, and refer to these temperature guidelines:
Rare: 120º to 125º
Medium-Rare: 130º to 135º
Medium: 140º to 145º
Once the tenderloin reaches your desired doneness, remove it from the oven and allow it to rest for 5 to 10 minutes. This crucial step locks in the juices and ensures every slice is as tender as the first.
Serving Suggestions
Pairing this tenderloin with our yogurt sauce—featuring Greek yogurt, sour cream, horseradish, and lemon juice—elevates the dish to new heights. For sides, consider serving it with indulgent melting potatoes, caramelized Brussels sprouts, or garlic-Parmesan roasted carrots. Together, they create a harmonious and unforgettable meal.
Leftover Ideas
Should you find yourself with leftovers (a rare occurrence!), store them in an airtight container in the fridge for up to three days. Sliced tenderloin can be reheated for a second serving or repurposed into delectable dishes, like steak salads, wraps, or sandwiches.
Ingredients
For beef
1/2 c. extra-virgin olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. whole grain mustard
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 dried bay leaf
2 cloves garlic, smashed
2 Tbsp. honey
1 (2-lb.) beef tenderloin, rested at room temperature for 1 hour
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tsp. fresh rosemary, finely chopped
1 clove garlic, minced
For yogurt sauce
1/2 c. Greek yogurt
1/4 c. sour cream
1 tsp. prepared horseradish
Juice of 1/2 lemon
Kosher salt
Directions
Marinate the Beef: Combine olive oil, balsamic vinegar, mustard, thyme, rosemary sprigs, bay leaf, smashed garlic, and honey in a large bowl. Submerge the tenderloin in the marinade, cover, and refrigerate for at least 1 hour or up to 24 hours.
Prepare for Roasting: Preheat the oven to 450ºF. Line a baking sheet with foil and place a wire rack on top. Remove tenderloin from the marinade, pat dry, and season with salt, pepper, minced rosemary, and garlic.
Roast: Place tenderloin on the rack and roast until your desired doneness is achieved, about 20 minutes for rare. Let the roast rest for 5 to 10 minutes before slicing.
Make the Yogurt Sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, lemon juice, and a pinch of salt. Adjust seasoning to taste.
Serve: Slice the beef tenderloin and serve with the yogurt sauce on the side.
Savor every bite of this indulgent masterpiece—perfectly tender, endlessly flavorful, and deceptively simple to make!
