15 Juicy Beef Tenderloin Recipes That Feel Luxurious

You’ll find 15 beef tenderloin recipes that make any meal feel special, and you can cook most of them at home without fuss. Start with simple herb crusts or garlic-butter fillets, then try glazed, seared, or wrapped variations to suit your taste. Each recipe lists key steps, cook times, and a few serving tips so you can plan the meal and timing. Keep going to pick the one that fits your occasion and skill level.

Classic Herb-Crusted Beef Tenderloin

A show-stopping herb-crusted beef tenderloin that’s elegant, savory, and surprisingly easy to pull off.

Ingredients:

• 3–4 lb beef tenderloin, trimmed and tied
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp Dijon mustard
• 1 cup fresh breadcrumbs (or panko)
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves, chopped
• 2 garlic cloves, minced
• 2 tbsp unsalted butter, melted
• 1 tsp lemon zest (optional)
• Kitchen twine for tying (if not already tied)

How to Make:

1. Take the tenderloin out of the fridge 30–60 minutes before cooking to come toward room temperature. Pat dry and season all over with salt and pepper.
2. Preheat oven to 425°F (220°C).
3. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until nicely browned, about 2 minutes per side. Transfer to a baking sheet or roasting pan.
4. Brush the top and sides of the seared roast evenly with Dijon mustard.
5. In a bowl, mix breadcrumbs, parsley, rosemary, thyme, minced garlic, melted butter, and lemon zest (if using) until evenly combined.
6. Press the herb-breadcrumb mixture onto the mustard-coated tenderloin, covering the top and sides as desired.
7. Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125°F (51°C) for medium-rare, about 20–30 minutes depending on thickness. Check at 15–20 minutes to avoid overcooking.
8. Remove from oven and tent loosely with foil. Let rest 10–15 minutes — carryover cooking will bring it to the perfect doneness.
9. Slice into thick medallions and serve with pan juices or a simple red wine sauce if you like.

Enjoy — this herb-crusted tenderloin looks impressive and tastes even better!

Garlic-Butter Fillet Mignon

Garlic-Butter Fillet Mignon — a tender, buttery steak that’s quick enough for weeknights and elegant enough for guests.

Ingredients:

• 2 (6-8 oz) beef filet mignon steaks, about 1½–2 inches thick
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme (optional)
• 1 tsp minced fresh parsley (for garnish)
• 1/2 tsp lemon juice (optional, brightens the butter)

How to Make:

1. Take steaks from the fridge 30–45 minutes before cooking to come to room temperature; pat dry and season both sides generously with salt and pepper.
2. Preheat oven to 400°F (200°C) if finishing in the oven; otherwise plan to sear longer on the stove for desired doneness.
3. Heat a heavy oven-safe skillet over medium-high heat and add olive oil until shimmering.
4. Sear steaks 2–3 minutes per side until a deep brown crust forms; don’t move them around while searing.
5. Reduce heat to medium, add butter, smashed garlic, and herb sprigs; spoon the melted garlic-butter over the steaks for 1–2 minutes.
6. For medium-rare, transfer the skillet to the preheated oven and roast 4–6 minutes (or continue searing/pan-basting on stove to your preferred doneness).
7. Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.
8. Remove steaks to a cutting board, spoon a little of the garlic-butter over them, and tent loosely with foil; rest 5–10 minutes.
9. Finish with a squeeze of lemon (if using) and a sprinkle of minced parsley before serving.

Enjoy your juicy, garlic-butter fillets — rich, simple, and impossibly satisfying.

Miso-Glazed Beef Tenderloin

A sweet-savory miso glaze takes tender beef tenderloin to restaurant-worthy heights with almost no fuss.

Ingredients:

• 1.5–2 lb beef tenderloin roast, trimmed
• 2 tbsp white (shiro) miso paste
• 1 tbsp red (aka) miso paste (or use 1 extra tbsp white miso)
• 2 tbsp soy sauce
• 2 tbsp mirin (or sweet cooking wine)
• 1 tbsp honey (or maple syrup)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1–2 tbsp neutral oil (for searing)
• Salt and freshly ground black pepper
• Optional garnish: thinly sliced scallions and toasted sesame seeds

How to Make:

1. Pat the tenderloin dry and season lightly with salt and pepper.
2. In a small bowl, whisk together white miso, red miso, soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
3. Heat 1–2 tbsp neutral oil in a large ovenproof skillet over medium-high heat.
4. Sear the tenderloin on all sides until nicely browned, about 2 minutes per side.
5. Brush or spoon about half the miso glaze over the seared tenderloin.
6. Transfer the skillet to a preheated 400°F (200°C) oven and roast until internal temperature reaches 125°F (52°C) for medium-rare (about 12–20 minutes depending on thickness).
7. Remove the roast and tent loosely with foil; let rest 10–15 minutes (it will rise to about 130–135°F for medium-rare).
8. Warm the remaining glaze briefly in the skillet or microwave and brush over the rested tenderloin.
9. Slice the tenderloin into medallions, sprinkle with scallions and sesame seeds if using, and serve immediately.

Enjoy the rich, glossy bite—this miso-glazed tenderloin is savory, slightly sweet, and utterly irresistible.

Chimichurri-Smothered Tenderloin

Bright, herb-packed chimichurri gives a seared beef tenderloin a bright, zesty lift.

Ingredients:

• 2 lb beef tenderloin, trimmed and tied if needed
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp olive oil (for searing)
• 1/2 cup fresh parsley, packed
• 1/4 cup fresh cilantro, packed (optional but recommended)
• 2–3 garlic cloves
• 2 tbsp red wine vinegar (or lemon juice)
• 1/3 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 tsp ground cumin (optional)
• Salt and pepper to finish chimichurri to taste

How to Make:

1. Take the tenderloin out of the fridge 30 minutes before cooking so it comes to room temperature.
2. Pat the meat dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
4. Sear the tenderloin on all sides, about 2–3 minutes per side, until nicely browned.
5. Transfer the seared tenderloin to a baking sheet and roast in a preheated 400°F (200°C) oven for 15–25 minutes, depending on thickness and desired doneness (about 125°F/52°C for medium-rare).
6. While the meat roasts, make the chimichurri: combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, cumin (if using), and a pinch of salt and pepper in a food processor or finely chop and mix by hand.
7. Pulse or stir in 1/3 cup extra-virgin olive oil until the sauce is well combined but still a bit chunky; taste and adjust seasoning.
8. Remove the tenderloin from the oven and let it rest on a cutting board for 10 minutes to redistribute juices.
9. Slice the rested tenderloin into medallions and spoon generous amounts of chimichurri over each slice.
10. Serve immediately with any extra chimichurri on the side for dipping.

Enjoy the bright, garlicky kick of chimichurri cutting through rich, tender beef — perfect for a lively dinner.

Red Wine and Shallot Roasted Tenderloin

A rich, elegant beef tenderloin roasted with shallots and red wine for a deeply flavorful, restaurant-style centerpiece.

Ingredients:

• 2–3 lb beef tenderloin, trimmed
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4–6 shallots, halved or quartered depending on size
• 3 garlic cloves, smashed
• 1 cup dry red wine (cabernet or merlot work well)
• 1 cup beef stock
• 1–2 sprigs fresh rosemary or thyme (optional)
• 1 tsp Dijon mustard (optional)
• 1 tsp brown sugar or honey (optional, to balance acidity)
• 1 tbsp cold butter (to finish the sauce)
• Fresh parsley, chopped, for garnish (optional)

How to Make:

1. Remove tenderloin from fridge 30–60 minutes before cooking to come toward room temperature; pat dry and season generously with salt and pepper.
2. Preheat oven to 425°F (220°C).
3. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
4. Sear the tenderloin on all sides, about 2–3 minutes per side, until well browned; transfer to a plate.
5. Reduce heat to medium, add butter to the skillet, then add shallots and garlic; cook, stirring, until softened and lightly browned, about 4–5 minutes.
6. Pour in red wine to deglaze the pan, scraping up browned bits; let the wine reduce by about half, 3–4 minutes.
7. Add beef stock, rosemary or thyme if using, Dijon and brown sugar if using; bring to a simmer.
8. Return the tenderloin to the skillet, spoon some shallots and sauce over it, then transfer the skillet to the oven.
9. Roast until the internal temperature reaches 125°F (51°C) for medium-rare (about 15–25 minutes depending on thickness); check with a meat thermometer.
10. Remove tenderloin to a cutting board, tent loosely with foil, and rest 10–15 minutes.
11. While the meat rests, finish the sauce on the stovetop: simmer to reduce if needed, then whisk in cold butter to thicken and shine; season to taste with salt and pepper.
12. Slice the tenderloin, spoon shallot–red wine sauce over the slices, and garnish with chopped parsley if desired.

Enjoy this elegant, saucy tenderloin with roasted potatoes or crusty bread for a comforting, impressive meal.

Horseradish-Crusted Beef Tenderloin

A bold, zingy crust turns a tender beef tenderloin into an elegant, flavor-packed showstopper.

Ingredients:

• 2 to 3 lb beef tenderloin, trimmed and tied
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup Dijon mustard
• 1/4 cup prepared horseradish (adjust to taste)
• 1/4 cup plain breadcrumbs or panko
• 2 tbsp chopped fresh parsley (optional)
• 1 tbsp melted butter (optional, for extra browning)
• 1–2 tsp lemon juice (optional, to brighten)

How to Make:

1. Preheat your oven to 425°F (220°C).
2. Pat the tenderloin dry, rub with olive oil, and season all over with salt and pepper.
3. Sear the tenderloin in a hot skillet 2–3 minutes per side until nicely browned; transfer to a baking pan.
4. Mix Dijon mustard and prepared horseradish in a small bowl; stir in breadcrumbs, parsley, melted butter, and lemon juice if using.
5. Brush the mustard-horseradish mixture evenly over the seared tenderloin, pressing the breadcrumb mixture lightly so it adheres.
6. Roast in the preheated oven until the internal temperature reaches 125°F (52°C) for medium-rare, about 20–30 minutes depending on size.
7. Remove from oven and tent loosely with foil; let rest 10–15 minutes (temperature will rise a few degrees).
8. Slice into medallions and serve with any pan juices or a simple sauce on the side.

Enjoy the peppery kick and silky beef — a fancy-feeling dish that’s surprisingly easy to pull off!

Coffee and Cocoa Rubbed Tenderloin

Bold, deeply savory, and laced with a hint of bittersweet chocolate — this coffee-and-cocoa rubbed tenderloin is elegant comfort food.

Ingredients:

• 2–3 lb beef tenderloin, trimmed
• 2 tbsp finely ground coffee (espresso grind works well)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional for warmth)
• 1/2 tsp garlic powder
• 2 tbsp brown sugar (light or dark)
• 2 tbsp olive oil
• 1–2 sprigs fresh rosemary or thyme (optional, for roasting)
• 1 tbsp butter (optional, for finishing)

How to Make:

1. Pat the tenderloin dry with paper towels and let it sit at room temperature 30 minutes.
2. In a small bowl, mix coffee, cocoa, salt, pepper, paprika, garlic powder, and brown sugar until evenly combined.
3. Rub the olive oil over the whole tenderloin, then press the coffee-cocoa mix evenly onto all sides so it forms a crust.
4. Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat.
5. Sear the tenderloin 2–3 minutes per side in the hot skillet until a dark crust forms; sear the ends as well.
6. Add rosemary or thyme to the skillet if using, then transfer the skillet to the preheated oven.
7. Roast 12–20 minutes, depending on thickness and desired doneness: about 12–15 minutes for medium-rare (internal temp 125–130°F/52–54°C), longer for medium.
8. Remove from oven, add the butter on top if using, and tent loosely with foil. Rest 10–15 minutes to let juices redistribute; internal temp will rise a few degrees.
9. Slice into medallions and serve with your favorite sides — roasted vegetables, mashed potatoes, or a simple salad.

Serve up slices of this rich, aromatic tenderloin and watch it disappear!

Prosciutto-Wrapped Tenderloin With Sage

Prosciutto-Wrapped Tenderloin With Sage — elegant, savory, and perfect for special dinners.

Ingredients:

• 1 (2–2.5 lb) beef tenderloin, trimmed
• Kosher salt and freshly ground black pepper
• 1–2 tablespoons olive oil
• 8–10 thin prosciutto slices (enough to wrap the tenderloin)
• 8–12 fresh sage leaves
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, softened
• 1 teaspoon garlic, minced (optional)
• Kitchen twine

How to Make:

1. Preheat oven to 425°F (220°C). Pat the tenderloin dry and season all over with salt and pepper.
2. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2 minutes per side.
3. Remove the pan from heat and let the meat rest 5 minutes to cool slightly.
4. Brush the tenderloin evenly with Dijon mustard.
5. Lay prosciutto slices slightly overlapping on a work surface to form a sheet large enough to wrap the tenderloin.
6. Place sage leaves along the top of the tenderloin, pressing them lightly into the mustard.
7. Set the tenderloin on the prosciutto sheet and wrap it tightly, tucking the ends under the meat; secure with kitchen twine at 1–2 inch intervals.
8. Spread softened butter mixed with minced garlic (if using) over the prosciutto to add shine and flavor.
9. Return the wrapped tenderloin to the skillet and roast in the preheated oven until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 15–20 minutes (time will vary by thickness).
10. Remove from oven and transfer to a cutting board; tent with foil and rest 10 minutes so juices redistribute and carryover cooking finishes.
11. Remove twine, slice into 1-inch medallions, and serve with pan juices or your favorite sauce.

Enjoy—this prosciutto- and sage-kissed tenderloin makes a stunning, flavorful centerpiece for any celebration.

Blue Cheese–Topped Beef Tenderloin

Blue Cheese–Topped Beef Tenderloin: rich, tender beef with a tangy, savory blue-cheese crust.

Ingredients:

• 2 to 3 lb beef tenderloin, trimmed
• 1–2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 4 oz crumbled blue cheese (Gorgonzola or Roquefort)
• 1/4 cup panko breadcrumbs (optional, for a light crisp)
• 1 tbsp Dijon mustard
• 1 tbsp heavy cream or sour cream (to loosen the cheese, optional)
• 1 tsp lemon zest (optional, for brightness)

How to Make:

1. Preheat oven to 425°F (220°C). Pat the tenderloin dry with paper towels.
2. Season the beef evenly with salt and pepper.
3. Heat olive oil in an ovenproof skillet over medium-high heat until shimmering.
4. Sear the tenderloin on all sides until nicely browned, about 2–3 minutes per side.
5. Remove skillet from heat; add butter, minced garlic, and thyme to the pan and spoon over the beef for 30 seconds.
6. Brush the top of the tenderloin with Dijon mustard.
7. In a small bowl, mix the blue cheese with panko (if using), cream (if using), and lemon zest to make a spreadable mixture.
8. Spoon or press the blue-cheese mixture evenly over the top of the tenderloin.
9. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 15–25 minutes depending on size.
10. If you want a golden, slightly crisp topping, put the skillet under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
11. Remove the tenderloin from the oven and let it rest on a cutting board for 10 minutes before slicing.
12. Slice into medallions, serve, and spoon any pan juices over the meat.

Enjoy that melt-in-your-mouth tenderloin with a bold blue-cheese kick—perfect for a special dinner.

Bourbon-Molasses Glazed Tenderloin

A rich, slightly sweet glazed beef tenderloin with a kiss of bourbon — elegant enough for guests, easy enough for weeknights.

Ingredients:

• 1 (2–3 lb) beef tenderloin, trimmed and tied
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 small shallot, finely chopped
• 1/3 cup bourbon
• 1/4 cup dark molasses
• 2 tbsp brown sugar (packed)
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp red pepper flakes (optional)
• Fresh thyme or parsley for garnish

How to Make:

1. Remove the tenderloin from the fridge 30–45 minutes before cooking to come toward room temperature; pat dry and season all over with salt and pepper.
2. Preheat oven to 425°F (220°C).
3. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
4. Sear the tenderloin on all sides, about 2–3 minutes per side, until nicely browned; add butter during the last minute and spoon it over the meat.
5. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare (about 15–20 minutes for a 2–3 lb roast); remove the roast to a cutting board and tent loosely with foil to rest.
6. While the meat rests, place the skillet back on the stove over medium heat (be careful of hot pan); add shallot and garlic and sauté 1–2 minutes until softened.
7. Pour in the bourbon and let it reduce slightly, scraping up browned bits from the pan.
8. Stir in molasses, brown sugar, Dijon, soy sauce, Worcestershire, smoked paprika, and red pepper flakes; simmer gently until the glaze thickens to a spoon-coating consistency, about 3–5 minutes.
9. Taste and adjust seasoning; if too thick, add a splash of water or beef broth to loosen.
10. Slice the tenderloin into medallions, spoon the bourbon-molasses glaze over the slices, and garnish with fresh thyme or parsley.

Serve immediately and enjoy that sweet, smoky glaze with every bite!

Rosemary and Dijon Crusted Tenderloin

Herb-crisped beef with a tangy Dijon kick — elegant, aromatic, and perfect for a special meal.

Ingredients:

• 1 (2–3 lb) beef tenderloin, trimmed
• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard (optional for texture)
• 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp butter, softened (optional)
• 1–2 tsp olive oil or pan drippings for roasting

How to Make:

1. Remove the tenderloin from the fridge 30–45 minutes before cooking so it comes toward room temperature.
2. Preheat the oven to 425°F (220°C).
3. Pat the tenderloin dry with paper towels and season all over with salt and pepper.
4. In a small bowl, mix Dijon mustard, minced garlic, chopped rosemary, and 2 tablespoons olive oil (and softened butter if using) into a spreadable paste.
5. Rub the mustard-rosemary mixture evenly over the entire tenderloin, pressing gently so the herbs stick.
6. Heat 1–2 teaspoons oil in an ovenproof skillet over medium-high heat until shimmering.
7. Sear the tenderloin on all sides, about 1–2 minutes per side, until browned.
8. Transfer the skillet to the preheated oven (or move the meat to a roasting pan) and roast until the internal temperature reaches 120–125°F for rare, 130–135°F for medium-rare — about 15–25 minutes depending on size.
9. Remove the tenderloin from the oven, tent loosely with foil, and rest for 10–15 minutes so juices redistribute.
10. Slice into medallions and serve warm.

Enjoy — a fragrant, savory centerpiece that looks as impressive as it tastes!

Asian Five-Spice Seared Tenderloin

Asian Five-Spice Seared Tenderloin — bold, fragrant, and perfectly crusted.

Ingredients:

• 1 (1 to 1.5 lb) beef tenderloin, trimmed and cut into 4 steaks (about 1–1.5 inches thick)
• 1 tablespoon Chinese five-spice powder
• 1 teaspoon kosher salt (plus extra to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons neutral oil (canola, vegetable, or grapeseed)
• 1 tablespoon unsalted butter
• 2 scallions, thinly sliced (for garnish)
• Sesame seeds (optional, for garnish)
• Lime or lemon wedges (optional, for serving)

How to Make:

1. Pat the tenderloin steaks dry with paper towels so they sear nicely.
2. In a small bowl combine five-spice, salt, pepper, soy sauce, rice wine, honey, garlic, and ginger.
3. Brush or rub the mixture over both sides of the steaks and let rest at room temperature for 15–20 minutes.
4. Heat a large skillet over medium-high heat and add the neutral oil until shimmering.
5. Add the steaks and sear without moving for 2–3 minutes to form a crust.
6. Flip and sear the other side 2–3 minutes for medium-rare; adjust time a minute or two for desired doneness.
7. In the last 30 seconds, add the butter to the pan and spoon the melted butter over the steaks to baste.
8. Transfer steaks to a cutting board and let rest 5 minutes to keep juices locked in.
9. Slice or serve whole, garnish with scallions and sesame seeds, and add a lime wedge if you like a bright finish.

Enjoy that fragrant, caramelized crust and tender center — dinner done with a delicious Asian twist!

Porcini Mushroom–Crusted Tenderloin

Porcini Mushroom–Crusted Tenderloin — earthy, savory, and elegant with a crisp mushroom crust.

Ingredients:

• 2–3 lb beef tenderloin, trimmed and tied
• 1 cup dried porcini mushrooms
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp unsalted butter, softened
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup dry white wine or beef broth (optional, for deglazing/resting)
• Kitchen twine for tying (if not already tied)
• Olive oil or cooking spray for the pan

How to Make:

1. Rehydrate the porcini: place dried porcini in a bowl and cover with hot water for 20 minutes, then drain (reserve a little soaking liquid), squeeze out excess moisture and chop finely.
2. Preheat the oven to 425°F (220°C).
3. Pat the tenderloin dry and season all over with salt and pepper.
4. Heat 1 tbsp olive oil in a heavy skillet over high heat until hot; sear the tenderloin on all sides until browned, about 2 minutes per side. Remove to a plate.
5. In a bowl, combine chopped porcini, panko, minced garlic, parsley, softened butter, 1 tbsp olive oil, and a tablespoon of the reserved soaking liquid (if using) to make a spreadable crust mixture.
6. Brush the seared tenderloin all over with Dijon mustard.
7. Press the porcini-panko mixture evenly onto the mustard-coated tenderloin, patting to adhere.
8. Place the crusted tenderloin on a roasting rack or baking sheet and roast in the preheated oven until the internal temperature reaches 125–130°F for medium-rare (about 20–30 minutes, depending on thickness).
9. Remove from oven and tent loosely with foil; let rest 10–15 minutes (temperature will rise a few degrees).
10. If you like, deglaze the skillet with white wine or beef broth, scraping up browned bits to make a quick pan sauce; simmer briefly and season to taste.
11. Slice the tenderloin into thick medallions, serve drizzled with the pan sauce if using, and enjoy.

Finish with a flourish: this porcini-crusted tenderloin is perfect for special dinners — rich, aromatic, and sure to impress.

Balsamic-Honey Glazed Tenderloin

A glossy, tangy-sweet balsamic-honey glaze that makes a tenderloin sing.

Ingredients:

• 1 (2–2.5 lb) beef tenderloin, trimmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp soy sauce (or Worcestershire sauce)
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter (optional, for finishing)
• Fresh thyme or chopped parsley for garnish (optional)

How to Make:

1. Preheat oven to 425°F (220°C). Pat the tenderloin dry with paper towels.
2. Season the tenderloin all over with salt and pepper.
3. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
4. Sear the tenderloin on all sides, about 2 minutes per side, until nicely browned.
5. Transfer the skillet to the oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 15–20 minutes (time will vary by thickness).
6. While the meat roasts, combine balsamic vinegar, honey, soy sauce, Dijon, and minced garlic in a small saucepan.
7. Bring the sauce to a gentle boil, then reduce heat and simmer until slightly thickened and syrupy, about 4–6 minutes. Taste and adjust sweetness or acidity if needed.
8. Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and rest 10 minutes.
9. Stir butter into the glaze off the heat for a glossy finish (optional).
10. Slice the tenderloin into medallions, drizzle generously with the balsamic-honey glaze, and sprinkle with fresh thyme or parsley if using.

Serve warm and enjoy that perfect tangy-sweet finish on every tender slice!

Truffle Butter–Finished Beef Tenderloin

Truffle Butter–Finished Beef Tenderloin: luxurious, deeply savory, and perfect for a special night in.

Ingredients:

• 2–3 lb beef tenderloin, trimmed and tied
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, softened
• 1–2 tsp truffle oil (or 1 tbsp finely grated truffle if available)
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest (optional)
• 1/2 cup beef stock or dry red wine (for pan sauce, optional)

How to Make:

1. Remove the tenderloin from the fridge 30–60 minutes before cooking so it comes closer to room temperature.
2. Preheat oven to 400°F (200°C).
3. Pat the tenderloin dry with paper towels and season all over with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
5. Sear the tenderloin on all sides, about 2–3 minutes per side, until nicely browned.
6. Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 15–25 minutes depending on size.
7. While the meat rests, make the truffle butter: mix softened butter, truffle oil (or grated truffle), minced garlic, parsley, and lemon zest until smooth.
8. Remove the tenderloin from the oven and transfer to a cutting board; tent loosely with foil and rest 10–15 minutes.
9. Meanwhile, if you want a quick pan sauce, place the skillet back on medium heat, add beef stock or red wine, scrape up browned bits, and reduce slightly; season to taste.
10. Slice the tenderloin into medallions, top each slice with a generous dollop of truffle butter so it melts over the warm meat, and spoon sauce around if using.

Serve and enjoy — rich, buttery, and decadently truffled.

Conclusion

You’ve got a great set of beef tenderloin ideas to try. Pick one recipe that fits the meal and prep time, gather the ingredients, and follow the steps with attention to temperature and resting. Sear or roast as directed, use a meat thermometer to hit your target doneness, and let the meat rest before slicing. Serve with a simple sauce or side. You’ll wow guests—don’t be afraid to make it your own.