How to Cook the Ultimate Beef Tenderloin | Easy Holiday Recipe

beef tenderloin

💰Cheaper: sirloin

Sirloin is a more affordable cut that still provides good flavor.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat alternative.

red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

beef stock

💰Cheaper: vegetable stock

Vegetable stock is often less expensive.

Pat the beef tenderloin dry on both sides.

Let the tenderloin come to room temperature for 10 to 20 minutes.

Slather 2 tablespoons of olive oil on the tenderloin, coating it well.

Chop a couple tablespoons of parsley, and add more if desired, along with rosemary and thyme.

Add 4 minced cloves of garlic to the herb mixture and toss well.

Crust the beef with the herb and garlic mixture, ensuring it sticks to all sides.

Transfer the tenderloin to a preheated cast iron skillet over medium high heat.

Sprinkle salt and black pepper around the edges of the tenderloin in the skillet.

Sear the tenderloin for about 2 minutes on each side, adjusting if more sear is needed.

Transfer the seared tenderloin to a preheated oven at 425 degrees Fahrenheit for 15 to 20 minutes.

Check for an internal temperature of 125 degrees Fahrenheit for medium rare doneness.

While the beef is in the oven, sauté 4 shallots in oil until translucent and golden brown.

Add 2 cups of red wine to the shallots and bring to a boil, scraping the brown bits from the pan.

Boil the wine until the alcohol smell cooks off, then add 1 cup of beef stock.

Add 1 teaspoon of sugar and salt and pepper to taste, bringing it back to a boil.

Reduce the wine mixture by half until it thickens and coats the back of a spoon.

Add 2 tablespoons of cold butter to the reduction for shine and richness.

Let the beef tenderloin rest for 10 minutes before slicing.

Remove the butcher's twine from the tenderloin before serving.

Pour the red wine reduction over the sliced tenderloin and garnish with rosemary and cranberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens