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Our best beef tenderloin recipes - 28 recipes

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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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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)

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Pasta with Gorgonzola Sauce and Balsamic Beef Tenderloin Roast Beef Tenderloin with Shallot-Parsley Butter