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Our best beef tenderloin recipes - 35 recipes

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Tenderloin: Combine first 7 ingredients and stir well Marinate tenderloin for 8 hrs in frig Remove tenderloin from...

  • derloin:
  • 1 c soy sauce
  • 2/3 c vegetable oil
  • 3 T brown sugar
  • 2 T Dijon mustard
  • 1 T white vinegar
  • 1 tsp garlic powder
  • 1 green onion chopped
  • 1 5 to 6 lb beef tenderloin, trimmed
  • Horseradish Butter:
  • 1/2 c softened butter
  • 1 8oz packaged cream cheese, softened
  • 1/4 c mayonnaise
  • 1/4 c prepared horseradish, drained
4/5 (3 Votes)

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Ask a butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually...

  • 1 beef tenderloin center-cut (Châteaubriand) (about 2 pounds) *
  • kosher salt * *
  • ground black pepper
  • 6 Tablespoons unsalted butter
  • 1 Tablespoon vegetable oil
  • 1 Small shallot
  • 1 garlic clove
  • 1 Tablespoon finely chopped fresh parsley leaves
0/5 (0 Votes)

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Salt the pepper the whole tenderloin thoroughly

  • 1 - 3 -4 lb. beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
  • 12 strips thick pepper bacon
  • 1 small onion, sliced thin
  • 4 cloves garlic, peeled
  • 3-4 sprigs fresh rosemary
  • 3/4 cup beef stock
  • 1/3 cup balsamic vinegar
  • 1 Tb. dijon mustard
  • 2 Tb. sugar
  • 1 Tb. four
  • Salt and Pepper
0/5 (0 Votes)

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Blue Cheese and Horseradish Stuffed Beef Tenderloin Hell’s Kitchen Winner –Heather Blue Cheese and Horserad...

  • 4 6oz. Medallions of Beef Tenderloin (Medallions meaning square pieces)
  • 1 ½ C. Crumbed Blue Cheese
  • ¼ c Horseradish
  • 3 Tbsp Chopped Parsley and Basil
  • 1 Tbsp Olive Oil
  • 1/2 C. Cherry Tomatoes (cut into quarters)
  • Salt and Cracked Black Pepper to taste
0/5 (0 Votes)

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Sprinkle steaks with brandy, cover and refrigerate for 30 minutes

  • 4 8-ounce beef tenderloin
  • 1 tablespoon brandy
  • 2 tablespoons butter
  • 4 teaspoons cracked peppercorns
  • 1/2 teaspoon salt
  • 2 tablespoons minced shallots or red onion
  • 1/4 cup balsamic vinegar
  • 2 cups quartered or sliced strawberries
0/5 (0 Votes)

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For the Beef Tenderloin Preheat oven to 475ºF

  • For the Beef Tenderloin
  • 3 pound beef tenderloin trimmed, see note
  • 3 cloves garlic minced
  • 4 tablespoons butter softened, see note
  • 1 teaspoon parsley see note
  • 1 1/2 teaspoons oregano
  • 2 teaspoons rosemary
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper coarsely ground
  • For the Garlic Butter Sauce
  • 3 tablespoons butter divided
  • 1 clove garlic crushed
  • 1/2 teaspoon parsley
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon Worcestershire sauce
0/5 (0 Votes)

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Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper

  • 1 * 1 lb. filet mignon, cut into 2 inch medallions
  • 3 * 3 tablespoons balsamic vinegar
  • 1 * 1 teaspoon brown sugar
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 teaspoon coarsely ground black pepper
  • 2 * 2 teaspoons olive oil
  • 2 * 2 teaspoons butter
  • 3/4 * 3/4 cup half-and-half
  • 1/4 * 1/4 cup chicken broth
  • 1/4 * 1/4 cup dry white wine
  • 1/4 * 1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
  • 1 * 1 tablespoon freshly grated Parmesan cheese
  • 1/4 * 1/4 teaspoon salt
  • 1/8 * 1/8 teaspoon black pepper
  • 8 * 8 ounces uncooked pasta, linquine or fettuccini
5/5 (1 Votes)

By

in slow cooker crock, combine all ingredients Cover slow cooker and cook in HIGH for 3 1/2 to 4 ours or LOW for 6 ...

  • 1 lb beef stew meat, cut into 1 inch pieces
  • 1 large red potato, cut into 1/2 inch pieces (I used the small red potatoes & cut in half)
  • 1 pkg (1 lb) frozen mixed vegetables
  • 6 cups beef broth (probably would add more)
  • 2 (14oz) can diced tomatoes
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
0/5 (0 Votes)

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Instructions Preheat oven to 450 degrees

  • 1 5 to 6 pound beef tenderloin
  • 2 teaspoons table salt
  • 2 teaspoons black pepper
  • 1 teaspoon white pepper
  • 1/2 cup unsalted butter
  • 4 cloves garlic
5/5 (1 Votes)

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Make Butter at least 2 hrs

  • 5 lb beef tenderloin, trimmed & trussed
  • 5 sprigs fresh rosemary
  • 2 T EVOO
  • 2 t kosher salt
  • 1/2 t ground black pepper
  • Rosemary-Black Pepper Butter (recipe follows)
  • ROSEMARY-BLACK PEPPER BUTTER
  • 1 c unsalted butter, softened
  • 2 T chopped fresh rosemary
  • 1 T ground black pepper
  • 2 t kosher salt
  • 1 t fresh lemon juice
0/5 (0 Votes)

By

6-8 Servings. Paula Deen Recipe

  • 5-7 lb beef tenderloin, trimmed
  • 1/2 c unsalted butter, softened
  • 2 cloves garlic, minced
  • 5 t kosher salt
  • 2 t cracked black peppercorns
  • 8 oz container sour cream
  • 1 T prepared horseradish (or more to taste)
  • Chopped fresh chives
  • Garnish: roasted garlic, fresh rosemary
0/5 (0 Votes)

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Beef Tenderloin with Horseradish Sauce Regency Beef Tenderloin with Horseradish Butter