on Nov 29, 2024 38 Comments Perfectly cooked Beef Tenderloin is absolutely delicious! It’s a costly cut of beef that always takes center stage and is usually served for Christmas, holidays, and special celebrations. My recipe uses two ingredients, so the secret to its delicious results lies in the steps and tips I share to prepare it. Those steps result in the best beef tenderloin that seems to melt in your mouth like butter!
BEST Beef Tenderloin Recipe
This recipe makes the best Beef tenderloin with just two ingredients and simple preparation, this beef tenderloin recipe couldn’t get much easier! It’s one of those meals that my entire family looks forward to eating all day long. It’s so simple and easy to prepare but delivers a big flavor that is sure to impress your family and guests. They’ll swear you were in the kitchen working away over it for hours.
Why You’ll Love This Recipe
Easy recipe. This amazing beef tenderloin recipe is so easy! In summary, you season the beef, let it sit in the refrigerator to brine, roast it, and then slice, serve, and enjoy! Two ingredients. You’ll use my favorite house seasoning blend and beef tenderloin. That’s it. Tender, juicy, flavorful beef every time. A beef tenderloin that is melt-in-your-mouth tender and full of flavor in every bite!
How to Cook Beef Tenderloin
Our beef tenderloin makes such a delectable, memorable meal your family and guests will love!
Why Dry Brine?
Ingredients for Beef Tenderloin
Whole Beef Tenderloin – Plan on two 2-inch filets per person. (If your grocer doesn’t keep beef tenderloin in stock, ask your butcher to order one so that you can pick it up a couple of days or so before you plan to serve it to allow for adequate prep time.) Stone House Seasoning – This is my family’s seasoning blend. It gives beef tenderloin incredible flavor and results in a showstopper dish. *You can use Kosher Salt ONLY instead of the Stone House Seasoning, or use kosher salt and freshly ground black pepper. Kosher Salt is important in the prep of the beef tenderloin.
Step-by-Step Instructions
Dry Brine the Beef Tenderloin
Make sure beef is completely thawed. Pat dry all over with paper towels and place the tenderloin on a rimmed baking sheet. Season the tenderloin all over with Stone House Seasoning (or Kosher salt and/or freshly ground black pepper). Once seasoned, wrap it tightly with plastic wrap, and store it in the refrigerator for at least one hour or up to four days before cooking. I’ve found that the longer in this period I let the Stone House Seasoning rest on the beef, the more flavor the beef has once cooked! Before cooking, remove from the refrigerator to allow the beef to stand for about an hour or so to reach room temperature. The seasoning used to dry brine the beef forms a delicious crust on the tenderloin as it roasts that always impresses.
Cook the Beef Tenderloin
You can prepare my recipe in the oven or on the grill (or smoker or Big Green Egg if you desire a smokey flavor). While the beef is standing to reach room temperature, preheat the oven or grill to 400 degrees F. Place in oven and using an internal meat thermometer, allow to reach 140 degrees in the thicker areas and 145 degrees in the thinner areas, about 45 minutes. *See note to follow if you desire more rare beef. Then, remove the beef from the oven or grill, tent it with foil, and rest for about 5 to 10 minutes before slicing and serving.
115º F – 120º F for rare 125º F – 130º F for medium rare 135º F – 140º F for medium 145º F – 150º F for medium well
*There are thicker and thinner areas on beef tenderloin; check the temperature on both.
Serve the Beef Tenderloin
After the beef has rested for a few minutes, remove the foil tent and place it on the serving platter. I garnished my platter with fresh rosemary. No further seasoning is needed as the Stone House Seasoning (or kosher salt and ground pepper) was applied during the dry brining process and has soaked into the beef for flavor. Slice only the number of filets you need for serving immediately. This helps to maintain the most moisture in the beef. As a rule of thumb, I plan for two 2-inch servings per person. My family enjoys this served with Horseradish Sauce on the side.
Storage Tips
To store: Store any remaining tenderloin in an airtight food container in the refrigerator for up to 3 days. To reheat: Preheat oven to 350º F. Place slices on a rimmed baking sheet covered with foil. Bake until each filet is reheated to 145º F. Looking for more celebratory main dish recipes? I think you’ll also love my Prime Rib Recipe, Roast Turkey, and Baked Ham. House Salad with Ranch Dressing Horseradish Sauce Here’s my Beef Tenderloin Recipe. I hope you love it as much as we do! Enjoy!Robyn xo From the Add a Pinch recipe archives. Originally published 2010.
