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Perfect Beef Tenderloin


This beef tenderloin will melt in your mouth. The optional Board Dressing adds the distinctive flavors of fresh herbs, capers and garlic to make the dish truly memorable.

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  • BOARD DRESSING (Optional):
  • 1 (4-pound) 1 (4-pound) trimmed beef tenderloin, tied with kitchen twine
  • 4 teaspoons 4 teaspoons Kosher salt
  • 1 tablespoon 1 tablespoon coarsely ground black pepper
  • 2 tablespoons 2 tablespoons unsalted butter
  • 1 tablespoon 1 tablespoon olive oil
  • 1/4 cup 1/4 cup fresh flat-leaf parsley, very finely chopped
  • 3 tablespoons 3 tablespoons fresh oregano, very finely chopped
  • 2 tablespoons 2 tablespoons capers, drained, very finely chopped
  • 1 clove 1 clove garlic, minced (or 1 large shallot, finely chopped)
  • 1/2 teaspoon 1/2 teaspoon Kosher salt
  • 2 tablespoons 2 tablespoons extra-virgin olive oil
  • 2 teaspoons 2 teaspoons red wine vinegar


Servings 16
Preparation time 10mins
Cooking time 645mins
Adapted from


Step 1

Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

Remove beef from refrigerator; let stand at room temperature 1 hour.

Preheat oven to 250°F.

Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.

Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.

Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired (see below), and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

Combine parsley, oregano,capers, garlic and salt on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches).

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