Perfectly Pan-Seared Beef Tenderloin with Herb Butter

Learn how to cook beef tenderloin that's restaurant-worthy! My easy pan-sear method with herb butter is a game-changer. Get my pro tips for the perfect sear!

Recipe Introduction: The King of Cuts!

Fancy a bit of restaurant quality grub at home? let's talk how to cook beef tenderloin ! honestly, it's easier than you think.

This recipe turns that beautiful cut of meat into a proper sunday roast, but even fancier!

This isn't just any recipe; it's a celebration of flavour. think tender, juicy beef with a wonderfully fragrant herb butter.

We will be mastering a pan-seared masterpiece that's surprisingly simple to pull off.

What's the Story?

Beef tenderloin is a classic for a reason. it's often served at special occasions, and is usually of western origin.

It's a tender cut that deserves some love. this recipe isn't tricky, but a meat thermometer is a must . therefore, it’s a mid-level dish, taking around an hour including prep.

This recipe should comfortably feed four people.

Why You'll Love This

It’s a lean cut, packed with protein, which is always a good thing. it’s perfect for a special occasion dinner, say, impressing the in-laws.

It's special because of the quality cut of meat, and the herb butter, that elevates the flavor into something memorable.

Right then, let's gather our bits and bobs. Let's get prepped and ready to get started!

What Goes Well with Beef Tenderloin?

Thinking of some side dishes? creamy mashed potatoes are always a winner. roasted asparagus with a sprinkle of parmesan? bang on! or, for a touch of class, a red wine reduction.

Don't forget a decent bottle of cabernet sauvignon to wash it all down!

Seasonal Comfort

While it is not a fall soup with ground beef this recipe will serve you well this fall season. for a comforting meal, think outside the box.

Forget beef chowder recipes and football soup recipes , this is a proper main event. serve this with a seasonal best soups for fall , and some soups that go with cornbread , and you will be flying.

Trust me, your dinner party will be a success.

Alright, let's talk ingredients and the gear you'll need. this how to cook beef tenderloin guide keeps it simple. i promise! we're aiming for a delicious result without needing a michelin star to pull it off.

Main Ingredients for Beef Tenderloin Bliss

Okay, picture this: juicy, melt-in-your-mouth beef. The ingredients really matter.

• Beef Tenderloin Roast: 2 lbs (900g) . Look for a piece that's evenly thick. Make sure its got nice color. It shouldn't smell funky. Quality is super important here.
• Olive Oil: 2 tablespoons (30ml) . Extra virgin, because, why not?
• Kosher Salt: 1 teaspoon (6g) . Diamond Crystal is my go-to, but any will do.
• Black Pepper: ½ teaspoon (3g) . Freshly ground is always best for that little kick.
• Unsalted Butter: 4 tablespoons (57g) . Softened, so it mixes easily.
• Garlic: 2 cloves , minced. Honestly, I sometimes throw in 3. I'm a garlic fiend.
• Fresh Parsley: 2 tablespoons , chopped. Tightly packed!
• Fresh Thyme: 1 tablespoon , chopped. Again, tightly packed.
• Lemon Zest: ½ teaspoon (3g) . Adds a nice zing!
• Red Pepper Flakes: ⅛ teaspoon (a pinch) . Optional, but I like a little heat.

Seasoning Notes: Spice It Up!

Seasoning is where the magic happens. Don't be shy.

Essential spices? salt, pepper, garlic, and those fresh herbs. this combo is a winner. for extra depth, consider a pinch of dried rosemary.

Flavour enhancers? a little worcestershire sauce (trust me!) can add umami. and for aromatics, a bay leaf in the pan while cooking is chef's kiss .

If you don't have fresh herbs, dried work in a pinch. Use about 1 teaspoon of each for the herb butter. Easy substitution!

Equipment Needed: Keep It Simple

You don't need a fancy kitchen to cook beef tenderloin like a pro.

Essentials? A cast iron skillet or heavy-bottomed pan. It holds the heat perfectly. A meat thermometer is non-negotiable. You need to know the internal temp. A small bowl for the herb butter.

Don't have a cast iron skillet? a heavy stainless-steel pan will do. no fancy meat thermometer? get one, or risk sad, overcooked beef.

A small bowl? use a mug! ground beef recipes for dinner soup may require a larger dutch oven, and if you are after football soup recipes consider preparing a large batch.

Planning a fall soup with ground beef is another great way to use beef leftover scraps from cutting your tenderloin.

Some beef chowder recipes would also be suitable.

Honestly, how to cook beef tenderloin isn't rocket science. With good ingredients and the right tools, you're set.

For those cold fall evenings, i sometimes use the leftover beef tenderloin trimmings to whip up a quick soup with burger meat or soup recipes with hamburger meat .

It gives a comforting twist. i will even add soups with half and half to make them creamier. best soups for fall that are easy to make can be such a treat.

If you add cornbread, the soups that go with cornbread turn into a hearty meal.

Right then, let's get cracking on how to cook beef tenderloin ! Think of it as the king of cuts. We'll make it restaurant-quality!

Prep Power: Setting the Stage for Success

Essential mise en place is key. Get everything prepped and ready. Chop those herbs! Soften that butter! Honestly, it makes a huge difference. 30 minutes resting will do the trick.

Time-saving tip? chop your herbs ahead of time. maybe even the day before! just store them in a damp paper towel in the fridge.

Safety-wise, hot pans are hot . you know? be careful!

Seared to Perfection: Step-by-Step Beef Tenderloin

1. Prep the Beef: Pat the tenderloin dry. Then, season generously with salt (1 teaspoon) and pepper (½ teaspoon). Let it rest at room temperature for 30 minutes.
2. Herb Butter Time: Mix softened butter (4 tablespoons), minced garlic (2 cloves), parsley (2 tablespoons), thyme (1 tablespoon), lemon zest (½ teaspoon), and red pepper flakes (⅛ teaspoon) in a bowl.
3. Sear it Up: Heat olive oil (2 tablespoons) in a cast iron skillet over medium-high heat. Sear the tenderloin on all sides for 2- 3 minutes each.
4. Cook to Your Liking: Reduce heat to medium. Cook until it hits your desired temp. Use a meat thermometer!
   • Medium-Rare: 130- 135° F (54- 57° C)
5. Rest and Relax: Remove from skillet, top with herb butter, and tent with foil. Let it rest for 10 minutes. Resting is key!
6. Slice and Serve: Slice against the grain. Serve immediately.

This might be even better than your usual fall soup with ground beef . what would you say about beef chowder recipes ? if you think you are not ready for this recipe maybe some football soup recipes are more suitable.

Pro Tenderloin Tips: From Novice to Chef

Expert tip: get a really good sear on the meat! it's all about that flavour. don't be like me the first time, i wasn't using high heat.

Oh my gosh!. i learned the hard way.

A common mistake? Overcooking. Honestly, use a meat thermometer!

Make-ahead option? The herb butter! Make it a day ahead. Wrap it in cling film.

It's a fantastic alternative to soups with half and half that is also amazing, or even to the soup with burger meat .

Some people actually prefer a juicy ground beef recipes for dinner soup .

This dish is much simpler to preapre that some soup recipes with hamburger meat . in general best soups for fall are very appealing at this time of year.

To complement, you can try soups that go with cornbread .

Alright, mate, let's talk shop about this amazing beef tenderloin, yeah? honestly, i’ve made it loads of times, and i still get a little buzz every time it comes out perfectly.

So, here are some bits and bobs to help you nail it!

Recipe Notes: Nailing that Tenderloin!

Serving It Up Right

Right, so you've got this glorious piece of beef. what now? presentation is key! think about slicing it up all fancy-like on a nice wooden board.

Plating it up right makes all the difference. you know?

For sides, you can't go wrong with creamy mashed potatoes or some roasted asparagus. a good red wine reduction sauce wouldn't hurt either.

And to wash it all down? a nice glass of cabernet sauvignon! bang on! and speaking of warmer meals, if you find yourself craving a cozy dish after a hearty meal, how about trying your hand at fall soup with ground beef? it's a delightful way to embrace the season.

Storage Sorted

Got leftovers? Lucky you! Pop the cooked tenderloin in an airtight container and it'll be good in the fridge for 3 days.

Want to freeze it? no probs! just wrap it tightly in cling film, then foil, and it’ll keep for about a month.

When you're ready to scoff it, let it thaw in the fridge overnight and reheat gently in a pan with a knob of butter.

Avoid over-cooking. simple as that!

Mix It Up a Bit

Fancy a change? I get it! If you're doing that low-carb thing, serve it with roasted veggies and avocado. Sorted! Or fancy making this recipe to a Ground Beef Recipes For Dinner Soup?

And for a bit of seasonal flair, try swapping the herbs for rosemary and sage in the autumn. ooh fancy! if you are looking for fall soup with ground beef or best soups for fall, add more broth.

Nutrition Nuggets

Ok, so beef tenderloin is pretty lean. it's packed with protein, which is great for building muscles and feeling full.

It does have some fat, but it's mostly the good kind. each serving is roughly 450 calories, with 45g of protein and 28g of fat, with only 2g of carbs.

Remember, those numbers are just estimates though.

Honestly, knowing how to cook beef tenderloin isn't just about following a recipe. It's about understanding the principles and making it your own. And the secret ingredient? Confidence, mate!

You got this! happy cooking! now if you want to go with the football soup recipes or soups that go with cornbread, make sure to add corn and beans.

And you fancy some soups with half and half or soup recipes with hamburger meat, feel free to play around with these ideas!

Frequently Asked Questions

How do I know when my beef tenderloin is cooked perfectly? I'm not looking to replicate a "Fawlty Towers" kitchen disaster!

The most reliable way to ensure perfectly cooked beef tenderloin is to use a meat thermometer. Insert it into the thickest part of the tenderloin, avoiding bone or fat. Aim for 130-135°F (54-57°C) for medium-rare, which is how most folks enjoy this cut. Remember, the temperature will rise a few degrees as it rests.

Why is it so important to let the beef tenderloin rest after cooking, and what happens if I don't?

Resting the beef tenderloin is absolutely crucial, think of it like letting your tea steep for the right amount of time. During cooking, the juices are forced towards the center of the meat. Resting, for at least 10 minutes, allows these juices to redistribute throughout the tenderloin, resulting in a more tender and flavorful piece of meat. If you skip this step, all those delicious juices will run out onto your cutting board when you slice it, leaving you with a drier, less satisfying result.

I've heard about trimming "silver skin." What is it, and why do I need to remove it when I learn how to cook beef tenderloin?

Silver skin is a thin, silvery membrane found on the surface of beef tenderloin. It's tough and doesn't break down during cooking, so it can make the tenderloin chewy and unpleasant to eat. Using a sharp knife, carefully slide the blade under the silver skin and trim it away. It's a bit fiddly, but well worth the effort for a melt-in-your-mouth tenderloin.

Can I cook beef tenderloin in the oven instead of pan-searing it? What adjustments do I need to make?

Absolutely! You can definitely cook beef tenderloin in the oven. First, sear the tenderloin in a hot skillet as described in the recipe to develop a nice crust. Then, transfer it to a preheated oven at 350°F (175°C) and cook until it reaches your desired internal temperature. The cooking time will vary depending on the size of the tenderloin, but a good rule of thumb is about 15-20 minutes per pound. Don't forget to rest it!

How long will leftover cooked beef tenderloin keep, and what's the best way to reheat it without drying it out?

Leftover cooked beef tenderloin will keep in the refrigerator for 3-4 days. To reheat it without drying it out, wrap the slices in foil with a pat of butter or a splash of beef broth, and gently warm them in a low oven (around 250°F or 120°C). Alternatively, you can gently pan-fry the slices in a little butter or oil over low heat. Avoid microwaving, as it can easily make the tenderloin tough and rubbery, nobody wants that.

My local butcher is having a sale! Can I freeze beef tenderloin, and for how long?

Absolutely! Freezing beef tenderloin is a great way to take advantage of a sale. Wrap the tenderloin tightly in plastic wrap, then in a layer of foil, or vacuum seal it for best results. Frozen beef tenderloin can last for up to 6-12 months. When you're ready to cook it, thaw it overnight in the refrigerator for best results. Don't refreeze thawed beef.

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