Beef tenderloin recipe | Happy and healthy eating

This herb crusts beef tenderloin Served with creamy horseradish mustard sauce it's the perfect main course for dinner. It's simple yet beautifully succulent and sure to impress even the pickiest guests.

Why This Is the Best Beef Tenderloin Recipe

Good luck having people coming over once they take a bite of this pan roasted tenderloin.

• Great for parties. If you are feeding a crowd, use larger portions or double the recipe.
• Once and for all. Prepare the herb mixture and sauce ahead of time so you don't forget to put it in the oven before serving.
• Suitable for freezing. Keep these juicy beef tenderloins in the freezer to save on last-minute dinner parties.
• Simple but fancy. The herb blend and homemade spicy horseradish sauce add so much flavor that no one can guess how easy they are to make.

what do you need

Pungent horseradish and tangy mustard help cut through the herbaceous flavor. Scroll to the recipe card at the bottom of the post for exact quantities.

For inner muscles

• Beef tenderloin—— Feel free to use fresh or frozen (thawed).
• salt and pepper – Choose kosher salt and black pepper.
• grape seed oil – Olive oil is a great substitute.
• garlic – You need fresh garlic for this.
• fresh thyme – Dry goods are also fine.
• butter – If you are using salted butter, reduce the salt in the rest of the recipe.

For the Herb Crust

• coriander – It needs to be fresh. Avoid parsley with yellow or brown leaves/stems as it will add a bitter taste.
• basil – Use fresh or dried.
• Thyme – Adding fresh parsley that has started to dry out is a great way to reduce waste.

Make Horseradish Sauce

• Mayo—— Use full-fat or low-fat options.
• Prepared horseradish – I prefer organic and low sodium.
• Whole Grain Mustard – Dijon mustard can be used instead. Avoid American mustard and mustard.
• garlic – Garlic sauce is a great substitute.

How to Prepare and Trim Beef Tenderloin

Preparing your meat can help you avoid tough, chewy cuts later.Go to my Video tutorial for additional guidance.

• Trim away fat and skin. Use your fingers to pierce the connective tissue that connects fat to meat. Then cut it off completely with a sharp knife. Cut off the silver skin as well. Avoid using dull knives as they can cause sudden, dangerous movements.
• tie up. Wrap the inner muscles in cooking/butchering twine. Tighten the thicker areas of the meat so that the thickness is even throughout the cut. This is the only way to ensure the entire process is cooked correctly.

How to Make Vanilla Crusted Beef Tenderloin

The spread is cooked from the center of the meat to avoid a longer baking time. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prepare the oven. Remove tenderloins from refrigerator 1 hour before cooking. Preheat oven to 325F. Season the meat cuts with salt and pepper on all sides.
• Sear it. Place a large cast iron skillet over medium-high heat. Add oil and heat for 1 minute. Add seasoned tenderloin. Fry for 2-3 minutes on each side or until lightly browned.
• Apply it. Add cream, garlic and thyme to skillet. Tilt it slightly towards you so that the melted butter clumps together. Spoon this over the beef for 1 minute. This process is called “anointing.”
• Bake it. Carefully transfer skillet to oven (uncovered). Bake for 35-40 minutes. For medium rare, the internal temperature should be 125-130F. For medium, the temperature should be 130-135F. The mid-well reading should be 135-140F.
• Let it rest. Remove it from the oven. Place on a cutting board to rest for 10-15 minutes. Do not place it on a plastic cutting board as it may melt or curl.
• Make the vanilla crust. Combine parsley, basil, and thyme in a small bowl. Press vanilla mixture into meatballs until completely coated.
• Prepare the sauce. Whisk mayonnaise, horseradish, mustard, and garlic in a small bowl until smooth. Set it aside.
• Serve. Slice beef tenderloin and top with horseradish sauce. enjoy!

Tips for success

Garlic compound cream and spices are two ways to enhance the flavor!

• Earn enough. Count 4-6 ounces (trimmed) of muscle per person. This way you can make sure there's enough for everyone.
• wipe. Soften 1/2 cup garlic compound butter and rub it over the meat, tying with butcher's twine for added flavor.
• Swap twine. If you can't find butcher's thread, use unscented dental floss or thick sewing thread. Avoid using yarn or materials with a lot of loose fibers.
• Add spices. Combine 1/2 tablespoon garlic powder, 2 teaspoons chili powder, and 1 teaspoon onion powder in a small bowl. Sprinkle it on all sides of the meat and sear it deeper.
• Watch the heat. Do not fry the meat over low heat as it will dry out. For the richest results, it needs to be medium-high. Also, make sure the pan is hot when you add the tenderloin to brown it properly.

Food recommendations

This juicy beef tenderloin is the perfect main dish when you want to impress friends and family. Serve with simple vegetable sides and salads.For veggies, try my Garlic Parmesan Brussels Sprouts and Cheesy Baked Potatoes.mine Air Fryer Baked Potatoes Also great.For salad options, try my Easy Arugula Salad or Wedge salad with light blue cheese dressing.

How to store and reheat leftovers

It's best to store it whole, as slicing it during the reheating process can dry out the beef more.

• refrigerator: Store in an airtight container for up to 5 days. The sauce can be kept for up to 7 days.
• refrigerator: Once completely cool, wrap the entire tenderloin once in foil. Then wrap it in plastic wrap. Place in a freezer-friendly bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as normal.
• To reheat: Slice pork belly, sprinkle with 1/4 teaspoon water, and microwave for one minute or until warm. For unsliced ​​chunks, place in a 300 degree F oven for 25-30 minutes.

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