Beef Tenderloin Recipes

Beef tenderloin recipes do not have to be complicated. Today's recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.

Let's go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.

What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.

The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it's so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it's so expensive.

Beef Tenderloin with Marsala and Shallot Pan Jus

2 beef tenderloin steaks
Sea salt
Fresh cracked pepper

Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.

Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.

Enjoy!

Category:

Howto & Style

Tags:

• beef
• tenderloin
• recipe
• recipes
• filet
• mignon
• Steak
• house
• marinade
• minute
• marbling
• cuts
• cooking
• perfect
• restaurant
• best
• way
• to
• cook
• ChefTips
• how

[Jagersdad70]

Loved your Garlic Shrimp recipe...will try this recipe too, Aloha!!!!!!

[ChefTips]

@Jagersdad70

Mahalo!

[fyrmun37]

Thank you Jason for such an easy and delicious recipe. I'm not so good in the kitchen, but used this for 4th of July dinner, and the flavor and tenderness was unmatched. Best steak I ever ate, and I MADE IT!! Very good for my kitchen confidence! Thanks again!! I did add one small minced piece of garlic to the shallot. YUM!!

[ChefTips]

@fyrmun37 Wonderful news! I'm so glad it turned out well for you! Cheers! Jason

[happymusics]

I like to strain the pan juices just before I add in shallots, butter, & a bit of flour mixed with 2T water to make a smooth gravy, no burnt bits. I make gravy for turkeys, pork chops, steaks the same way, straining out the burnt bits, just my own preference.

[ChefTips]

@happymusics Thanks for your tips!

[degso0]

Oh you... >Cooks super expensive steak

>eats the fry so we don't :O...

[anel313det]

Love the recipe! looks juicy, I have a recipe for a Venison tenderloin on my page if anybody is interested.

[dookiekong007]

thumbs up if anyone tries to cut a tenderloin with their fingersl

[suckmybass]

@griffrs Best thing to do is in my opinion is to let the steak rest at room temperature for 20-30 minutes before cooking.

[dimebaghudson]

greay job man. but what pisses me off is how almost every time i but a cut of meat from the grocery store, and i cook it, it is almost every time tough. the meat is always very fiber-y . lots of thin coats of clear fat in it and it never turns out right, but on the other hand i made the best steak i have ever had at school. ( i am in culinary school) . i used a beef tenderloin. cooked it to medium, maybe almost medium rare and yes i could almost cut it with my finger. why store bought meat bad??

[teedzy1]

Dear cows thank you for this and cheeseburgers and ice cream love everybody

[mbrenner100]

I would have put some crushed red pepper along with some fresh garlic. While cooking on the grill I would placed a small tab of butter on top of it.