For an elegant holiday meal, consider one of these three beef tenderloin recipes + sides and desserts, and make a meal fit for royalty!
Click here to download the Episode!
In the podcast, I give details about the beef tenderloin recipes shared in the post. I also talk about the beef tenderloin that I picked out this week to serve for Christmas Eve dinner. Then I share some of the inside scoop in the best recipes and sides to go with beef tenderloin.
What is beef tenderloin?
Beef tenderloin is one of the most tender muscles of a cow. It runs from the last ribs of the cow back to the rear hip. The muscle is responsible for moving the leg forward, but not for lifting it. That lack of resistance work translates to amazing tenderness when cut for steak or a roast. It is also one of the most sought-after and priciest cuts of beef. Filet mignon steaks are cut from beef tenderloin.
What is the difference between prime and choice beef tenderloin?
Prime is the top grade of beef. Prime beef tenderloin and filet mignon steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling. Choice beef is high quality but has less marbling (fat) which adds flavor. Choice beef tenderloin and filet mignons are also suited for dry-heat cooking. Some people are connoisseurs of beef and are willing to pay more for higher quality. I have had great results with both prime and choice. This year, I bought prime beef tenderloin from Costco that was labeled “prime peeled extreme” meaning it was completely trimmed and oven or grill ready. I found a smaller one and paid $27.99 per pound. This is a definite splurge, but it will be served for our Christmas Eve meal with guests, so I justified the expense.
Do you sear beef tenderloin before cooking it?
This is a personal preference. I prefer searing it, as I think it makes a prettier more flavorful crust. You can get a wonderful result either way. Julie’s Montreal Steak beef tenderloin actually sears itself in the oven with high heat. The oven might be a bit messy after making this one, but foil could be used to shield the upper oven. I use these oven liners in both my ovens and would not go a day without them. They make any sticky or burned mess a non-issue.
Three fabulous beef tenderloin recipes.
You can link to Company’s Coming Beef Tenderloin” in this blog post. This recipe was shared with me almost 2 decades ago by my dear friend Ashley Polk. It is as elegant a beef tenderloin as you’ll ever make or eat. The ingredients do call for a very fine dry sherry that isn’t inexpensive. If you can’t find the specific sherry, just buy a good one. As for cooking wine or sherry, I never recommend it. If you wouldn’t drink it, don’t cook with it.
My favorite beef tenderloin: Company’s Coming Roast Beef Tenderloin
My favorite side to go with beef tenderloin are these Gourmet Gruyere Cheese Grits.
My favorite salad to go with beef tenderloin is this Easy Peasy Baby Bleu Salad.
My favorite dessert to go with beef tenderloin is this Bellini’s White Chocolate Bread Pudding.
My friend Mikayla Delessandro served this beef tenderloin at a party she and her husband hosted. It was FABULOUS!!!! If you are a lover of Dale’s marinade (as am I), this is one you will want to consider making.
- 3 lb beef tenderloin
- 1/2 stick butter
- 1-2 cups beef broth
- 1 onion, cut into chunks
- 4 tsp salt
- 4 tsp paprika
- 2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 cup Dale's marinade
- 1/4 cup Worcestershire
- Preheat the oven to 325 F.
- Marinate the tenderloin in the marinade for at least 3 preferably 12-24 hours.
- Allow meat to sit out for 30 minutes to an hour (to reach room temperature).
- Place broth and onion in the bottom of a roasting pan.
- Rub the beef with EVOO and the dry rub.
- Sear the tenderloin in a hot skillet for 30 seconds each side.
- Place chunks of butter on top of beef; place in the oven.
- Cook until internal temperature reaches 125 F (or higher if desired).
- Remove from oven; allow to rest for 30 minutes.
- Serve with gravy in bottom of the pan.
My dear friend Julie Collier shared this recipe with many of our “mom circle” over a decade ago. This recipe is NOWHERE to be found online (I searched and searched). The butcher at Julie’s favorite Sprouts shared it with her “verbally” and she wrote it down for future reference. I’ve made this, and it is delicious!!!
- 4 lb beef tenderloin, trimmed & tied
- Extra virgin olive oil
- Montreal Steak seasoning
- Preheat oven to 400-450 F.
- Place baking rack in center of oven.
- Pour EVOO over the entire tenderloin, rub into the meat on all sides to thoroughly coat. You should have some EVOO sitting in the bottom of the pan.
- Generously cover the entire tenderloin with Montreal Steak Seasoning.
- Place tenderloin in the oven, uncovered, for 30-45 minutes.
- Turn the oven off but do not open the door. Leave tenderloin in until the center reads the desired doneness on an internal meat thermometer.*
* An internal meat thermometer that is oven safe is a great tool to have for judging temperature without removing the meat or opening the oven door.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 110mgSodium: 108mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 31g
- 2 pounds whole, fresh mushrooms (the smaller the better)
- 1/2 cup margarine (one stick)
- 1/2 cup butter (one stick)
- 2 cups red Burgundy wine (cheap is fine)
- 1 TB Worcestershire
- 1/2 tsp dill seed
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 cup boiling water
- 2 beef bouillon cubes
- 2 chicken bouillon cubes
- Wash mushrooms. Discard stems; cut large mushrooms into bite size pieces.
- Put all ingredients into a large pot; bring to a rapid boil over high heat.
- Cover and simmer for 5-6 hours, stirring occasionally. (If making ahead, stop at this point. Refrigerate until you are ready to finish cooking.)
- Uncover and simmer for 3-5 hours more, stirring occasionally. Mushrooms should look like pebbles in a brook. The liquid will reduce but not thicken.
- Remove from heat and let cool.
- Cover and refrigerate for up to 3 days or freeze in the liquid for up to 3 months.
- To serve, slowly warm and reheat.
To freeze: Put mushrooms with liquid in airtight container. Freeze up to 3 months.
To wash mushrooms: Fill a bowl with warm water and 1/4 cup salt. Stir water to dissolve the salt, then add mushrooms. Swirl mushrooms in water to clean them. Drain and proceed with the recipe (no need to rinse off the salt).
I hope one or more of these recipes will be helpful to you this holiday season or ANY time you want to serve a fabulous meal to the ones you love. As always, thanks so much for stopping by. Wishing you and yours joy and blessings for this year and the years to come.