The Ultimate Guide to Beef Tenderloin Meat: Cooking Techniques and Mouthwatering Recipes to Try

Beef tenderloin is one of the most prized cuts of beef, hailed for its tenderness, flavor, and versatility. While it may seem intimidating to cook, with a few simple techniques, you can transform this cut into a mouth-watering feast fit for any occasion. In this post, we will explore how to cook beef tenderloin properly, as well as some popular dishes that feature this luxurious cut.

Cooking Beef Tenderloin

  1. Choose the right cut

Select the right cut of beef tenderloin, preferably the center-cut as it is the most uniform and easiest to cook. Make sure the beef is well-marbled and has a bright red color to ensure freshness.

  1. Seasoning

Beef tenderloin pairs well with bold flavors that enhance its natural beefy taste. Start by seasoning the beef generously with salt, pepper, garlic, or other herbs and spices such as thyme, rosemary or parsley.

  1. Searing

Searing the beef helps to lock in the juices and creates a stunning crust. Heat oil in a heavy-bottomed skillet or grill pan over high heat and add the beef, searing on all sides for 2-3 minutes or until golden brown.

  1. Roasting

Roasting is the best method for cooking beef tenderloin, as it ensures the beef cooks evenly while retaining its juiciness and tenderness. Preheat the oven to 425°F, place the beef on a rack or in a roasting pan, and cook for 15-20 minutes per pound or until it reaches an internal temperature of 135°F for medium-rare.

  1. Resting

Resting the beef lets the juices redistribute and allows the beef to finish cooking. Tent the beef loosely with foil and let it rest for 10-15 minutes before slicing and serving.

Popular Beef Tenderloin Dishes

Fillet Mignon

Beef Fillet Mignon
Beef Fillet Mignon

is a classic and elegant dish that showcases the tenderness and rich flavor of beef tenderloin. It is a popular choice for special occasions or a luxurious meal at home. In this section, we will explore how to prepare and cook Beef Fillet Mignon.


  • Beef Tenderloin steaks, about 1-2 inches thick
  • Salt and pepper, to taste
  • Olive oil or butter for cooking
  • Optional: Bacon slices (to wrap around the steak)


  1. Preparing the Beef Tenderloin:
    • Start by choosing high-quality beef tenderloin steaks. The steaks should be thick, preferably around 1-2 inches, to ensure a juicy and tender result.
    • Remove the steaks from the refrigerator and allow them to come to room temperature, approximately 30 minutes, before cooking. This helps to ensure even cooking.
  2. Seasoning the Steaks:
    • Before cooking, season the beef fillet mignon steaks generously with salt and pepper. This simple seasoning enhances the natural flavors of the meat.
    • If desired, you can wrap each steak with a slice of bacon and secure it with a toothpick. This adds an extra layer of flavor and moisture to the steak.
  3. Cooking the Beef Fillet Mignon:
    • Heat a skillet or grill pan over medium-high heat. Add a small amount of olive oil or butter to the pan and let it heat up.
    • Carefully place the seasoned steaks in the pan and cook for about 4-6 minutes on each side, depending on the desired level of doneness.
    • Use a meat thermometer to check the internal temperature of the steaks:
      • For rare: 120-125°F
      • For medium-rare: 130-135°F
      • For medium: 140-145°F
      • Note: The cooking times and temperatures may vary depending on the thickness of the steaks and personal preference.
    • Once cooked to the desired temperature, remove the steaks from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.
  4. Serving the Beef Fillet Mignon:
    • Beef Fillet Mignon can be served on its own or with a variety of accompaniments. Here are a few serving suggestions:
      • Pair the steaks with a rich red wine sauce, such as bordelaise or béarnaise sauce.
      • Serve alongside roasted potatoes and seasonal vegetables for a complete meal.
      • Add a touch of elegance by garnishing the steaks with fresh herbs, such as parsley or thyme.
      • For added indulgence, top the cooked steak with a pat of compound butter, such as garlic herb or truffle butter.

Beef Fillet Mignon is a decadent dish that is sure to impress. With a few cooking techniques and a dash of creativity, you can enjoy a restaurant-worthy meal in the comfort of your own home.

Beef Wellington

Beef Wellington

Beef Wellington is a classic British dish that consists of a tender beef fillet coated with a layer of savory filling and wrapped in puff pastry before being baked to perfection. The result is a show-stopping centerpiece that combines the earthy flavors of mushrooms, pâté, and perfectly cooked beef.


  • Beef Tenderloin: A high-quality cut of beef tenderloin is the star of this dish, known for its tenderness and rich flavor.
  • Mushroom Duxelles: A mixture of finely chopped mushrooms, shallots, garlic, and herbs, cooked until all the moisture evaporates, creating a flavorful paste.
  • Pâté: Traditionally, foie gras or liver pâté is spread over the beef to add richness and depth of flavor.
  • Prosciutto: Thin slices of prosciutto or Parma ham are used to wrap the beef, adding an additional layer of flavor and helping to seal in the juices.
  • Puff Pastry: The beef fillet is encased in a layer of buttery puff pastry, providing a crisp and flaky exterior.


  1. Prepare the Beef: Season the beef tenderloin with salt and pepper, then sear it on all sides in a hot skillet to seal in the juices. Let it cool completely.
  2. Prepare the Mushroom Duxelles: Finely chop the mushrooms, shallots, and garlic. Sauté them in butter until all the liquid evaporates and they form a thick paste.
  3. Assemble the Wellington: Spread a thin layer of pâté over the cooled beef tenderloin. Place the mushroom duxelles on top, then wrap the beef in prosciutto slices. Roll out the puff pastry, place the wrapped beef in the center, and fold the pastry over the top, sealing it tightly.
  4. Bake the Wellington: Transfer the assembled Wellington to a baking sheet and brush the pastry with egg wash for a golden finish. Bake in a preheated oven until the pastry is golden and crisp, and the beef reaches the desired doneness.
  5. Rest and Serve: Allow the Wellington to rest for a few minutes before slicing it into thick, delicious portions. Serve with a rich sauce, such as a red wine reduction or mushroom sauce.

Beef Wellington is a special dish that requires some time and effort to prepare, but the result is truly spectacular. It’s a great choice for a special occasion or to impress guests with its elegant presentation and delectable flavors.

Beef Carpaccio

Beef Carpaccio is a delectable and elegant appetizer that features thinly sliced raw beef tenderloin, typically dressed with a tangy sauce and served with various accompaniments. It is a dish that showcases the natural flavors and textures of high-quality beef.

Here’s a basic recipe for Beef Carpaccio:


  • Beef Tenderloin: Use a high-quality cut of beef tenderloin, as it will be served raw. Make sure it is fresh and suitable for raw consumption.
  • Arugula or Mixed Greens: These fresh greens serve as a bed for the beef slices and add a touch of color and freshness to the dish.
  • Dressing: A simple dressing made of extra virgin olive oil, lemon juice or balsamic vinegar, salt, and pepper can be drizzled over the beef to enhance its flavor. Alternatively, you can use a pre-made dressing of your choice.
  • Parmesan Cheese: Finely grated parmesan cheese is commonly sprinkled over the beef to add a savory element.
  • Optional Garnishes: Additional garnishes such as capers, shaved truffles, or chopped herbs like parsley or chives can be added to enhance the presentation and taste.


  1. Preparing the Beef:
    • Start by choosing a fresh and high-quality beef tenderloin. It’s important to choose a cut that is safe to eat raw.
    • Wrap the tenderloin tightly in plastic wrap and place it in the freezer for approximately 30-45 minutes. This will help firm up the meat, making it easier to slice thinly.
    • Once chilled, remove the tenderloin from the freezer and, using a sharp knife, slice it into thin, even slices. The slices should be translucent and delicate.
  2. Assembling the Carpaccio:
    • Arrange a bed of arugula or mixed greens on individual plates or a platter. The greens will serve as a base for the beef slices.
    • Carefully arrange the beef slices on top of the greens in a single layer, slightly overlapping each slice.
  3. Dressing the Carpaccio:
    • In a small bowl, combine extra virgin olive oil, lemon juice or balsamic vinegar, salt, and pepper to make a simple dressing. Whisk together until well combined.
    • Drizzle the dressing over the beef slices, ensuring that each slice is lightly coated.
  4. Adding Garnishes:
    • Sprinkle finely grated parmesan cheese over the beef slices. The cheese adds a savory flavor and complements the beef.
    • Optionally, you can garnish with capers, shaved truffles, or chopped herbs to further enhance the flavor and presentation.

Beef Carpaccio is traditionally served as a starter or appetizer. It is often accompanied by toasted bread, crostini, or crackers, which can be used to scoop up the beef slices. The dish is best enjoyed immediately after assembly to savor the delicate texture and freshness of the beef.

Note: Raw meat consumption carries food safety risks, so it’s essential to ensure the beef is of high quality and handled properly to minimize potential health risks. Always follow safe food handling practices and consult reliable sources for guidance before preparing raw meat dishes.

Steak Tartare

Steak Tartare
Steak Tartare

Beef Steak Tartare is a classic dish made with finely chopped or minced raw beef, typically seasoned with various ingredients and served with accompaniments. It is a delicacy known for its bold flavors and unique texture.

Here’s a basic recipe for Beef Steak Tartare:


  • Beef Tenderloin: Use a high-quality, fresh cut of beef tenderloin. It’s important to choose a cut that is safe to eat raw.
  • Shallots or Red Onion: Finely chopped shallots or red onion add a sharp and slightly sweet flavor to the tartare.
  • Capers: These small, briny capers contribute a tangy and salty note to the dish.
  • Dijon Mustard: Dijon mustard serves as a flavorful binder and adds a touch of tartness.
  • Worcestershire Sauce: A few dashes of Worcestershire sauce give the tartare its unique umami flavor.
  • Tabasco Sauce or Cayenne Pepper: A small amount of Tabasco sauce or cayenne pepper can be added to provide a subtle heat.
  • Egg Yolk: Traditionally, a raw egg yolk is placed on top of the tartare for a creamy element.
  • Salt and Pepper: Season the tartare to taste with salt and pepper.
  • Optional Garnishes: Chopped herbs like parsley or chives, additional spices like paprika, and toasted bread or crostini for serving.


  1. Preparing the Beef:
    • Start by choosing fresh, high-quality beef tenderloin. It’s crucial to select a cut that is safe for raw consumption.
    • Trim any excess fat or sinew from the beef and dice it into small, consistent pieces. You can use a sharp knife or a meat grinder to achieve the desired texture.
  2. Assembling the Tartare:
    • In a mixing bowl, combine the diced beef, finely chopped shallots or red onion, capers, Dijon mustard, Worcestershire sauce, Tabasco sauce or cayenne pepper, salt, and pepper.
    • Gently mix all the ingredients together until well combined. Be careful not to overwork the mixture, as it should retain a slightly chunky texture.
  3. Serving the Tartare:
    • To serve, shape the tartare mixture into a mound or form individual portions on chilled plates.
    • If desired, create a small well in the center of each portion and gently place a raw egg yolk on top.
    • Garnish with freshly chopped herbs, spices like paprika, and serve with toasted bread or crostini on the side.

When enjoying Beef Steak Tartare, it’s important to be mindful of the potential food safety risks associated with consuming raw meat. Always use fresh, high-quality beef, practice proper food handling and hygiene, and consult reliable sources for guidance on safe preparation and consumption.

Steak Tartare is a dish that can be personalized to suit your taste preferences. Feel free to experiment with additional ingredients like cornichons, chopped pickles, or even a splash of brandy or cognac for a unique twist.

Bottom Line

Beef tenderloin is a versatile and sumptuous cut of meat that can elevate any dish. By following these cooking techniques and exploring various recipes, you can create a scrumptious meal that will wow your guests and leave you feeling satisfied.

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