It’s a quick cook and perhaps one of the tenderest cuts of meat; tenderloin is perfect for an excellent roast, a delicious stir-fry, and delicious grilling Skewers. It’s also fragile and free of connective tissue, which lends it to various raw and rare applications such as meat tartare and beef poke. We’ve made this recipe roundup to show that beef tenderloin is as good as its name almost any way you cut it.
Steak Diane
We adore dishes like this. Steak Diane can be elegant, flavorful, and served in just half an hour. Chef Emeril’s original recipe includes pounded tenderloin of beef medallions, served with sauteed mung beans in a rich flambeed Cognac sauce.
Beef Tenderloin Tartare With Anchovy and Cornichon Vinaigrette
Frozen beef, before cutting, will chill the fat, making it easier to cut skinny slices. Tenderloin is an extremely lean cut of meat with no marbling or ligament, resulting in more of a smooth texture when cooked. It is recommended to select a prime-grade filet at the very least.
Black Pepper Beef
Thin slices of tenderloin beef are sprinkled with freshly ground black pepper and salt before being cooked quickly with spicy green Thai chilies and floral and citrusy lemongrass, sweet onions, and ginger. The fresh floral flavor of new-ground black pepper is evident in every bite of this delicious stir-fry.
Beef Poke
A distinctive version of traditional Hawaiian poke. Delicious beef tenderloin, fresh tomatoes, and onions are sweetly cut into slices and served in a lustrous soy sauce sweetened with brown sugar.
Spice-crusted Beef Tenderloin of Beef with Caper Vinaigrette
The intense and fruity flavors of caraway and coriander awaken the aroma of roasted and chilled beef tenderloins. Caper vinaigrette accentuates both the meat and vegetables for a beautiful main dish.
Parmesan and Herb-Crusted Beef Tenderloin
This delicious, pepper-rubbed roast beef tenderloin is smothered in herbed breadcrumbs mixed with anchovies. They provide a delicious, spicy flavor to the meaty flavor. It is served alongside a straightforward and tasty rub of red wine.
Beef Tenderloin Banh Mi with Pickled Watermelon Rind and spicy Sesame Mayo
This American version of a Vietnamese classic combines watermelon pickles, very popular in the South, and paired with beef tenderloin and an omakasu mayonnaise.
Peppered Beef Tenderloin and Roasted Garlic-Herb Butter
In the book Big Bob Gibson’s BBQ, Book pit expert Chris Lilly shares his secrets to winning meats such as the beef here, which is marinated in brown sugar and black pepper to grill.
Beef Tenderloin and Spicy Latin Sauces
Nobu is just as adept in meat as he does with fish. At the beginning of his career, he grilled and cooked beef in his restaurant in Lima, Peru. He also made the mildly spicy, tangy red chili (aji panca) sauce and spicy yellow chili (aji Amarillo) sauce. He served both sauces alongside the seared tenderloin of beef.
Beef Tenderloin served with Tomatoes, Shallots, and Maytag Blue.
Roasting shallots and tomatoes creates a meaty, rich taste that’s perfect with the blue cheese-infused beef tenderloin.
Pecan-crusted beef Tenderloin and Juniper Jus
This perfect roast that is encrusted with toasted pecans tastes delicious with a juniper-scented sauce that combines butter garlic, shallot, shallot tomato paste, carrots, beef de-glace, red wine, and, of course, crushed juniper berries.
Grilled Beef Tenderloin Skewers topped with Red Miso Glaze
Inspiringly salty-sweet and tangy, these skewers by Chef Jean-Georges Vongerichten are delicious when cooked with chicken breasts or tenderloin from pork.
Garlicky Grilled Beef Tenderloin with Herbs
Starlet Jeri Ryan’s family grills the steaks for Independence Day. Still, sometimes, she prefers cooking the whole beef tenderloin because it’s more beautiful in flavor and has a more subtle taste. When choosing a tenderloin for roast, the smaller size is preferable since there will be less meat, and it’s more firm.
Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
The chef Andy Ayers loves the organic Shiitakes from the Ozark Forest Mushrooms in Salem, Missouri, because they provide a robust, earthy taste to these meaty sandwiches with a garlicky, spicy wine-infused sauce.
Pounded Beef Tenderloin and Hearts of Palm Salad
Create a little bit of a stretch. This recipe requires pounding beef tenderloins to a thin layer and then grilling them very quickly to ensure they remain succulent and delicious.
Beef Tenderloin With Ancho along with Fennel Seeds
Chef Vitaly Paley’s delicious beef tenderloin has won over some skeptical cooks in F&W’s kitchen test, who acknowledged that the awe-inspiring spice blend consisting of ground anchos, crushed fennel seed, and star anise not only is effective but also works wonderfully.
Beef Tenderloin Cobb Salad
Cobb salad Cobb salad was created in the 1920s by the Brown Derby in Los Angeles and named in honor of the restaurant owner, Bob Cobb. The chef Todd English likes to credit his creation, which uses beef instead of the turkey or chicken traditionally served, to the legend of baseball Ty Cobb.
Pancetta-Wrapped Beef Tenderloin
This roast’s centerpiece can be extra special by coating it with a garlicky porcini purée and then rolling in salty pancetta. Serve it with an ayah to enhance its earthy and smokey flavor.
Roast Beef Tenderloin topped with Morel Cream Sauce
The traditional beef tenderloin is cooked in just 45 minutes before being enhanced with a simple mushroom sauce of dry morels and allows.
Beef Tenderloin topped with Pickled Onions and Pink Peppercorns
One of the tiniest meat cuts, the tenderloin remains soft in a delicious sauce flavored with pink peppercorns and rose wine. A little raspberry vinegar gives the tenderloin a delightful flavor and tang.
