Beef Tenderloin
An indulgent Beef Tenderloin recipe that elevates your dining experience with rich flavors from a tantalizing marinade of garlic, herbs, and balsamic vinegar.
Ingredients
Marinade Ingredients
- 3 cloves garlic, with 2 smashed and 1 finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons whole-grain mustard
- 3 sprigs fresh rosemary plus 2 teaspoons finely chopped
- 3 sprigs fresh thyme
- 1 bay leaf dried bay leaf
Beef and Seasoning
- 2 lbs beef tenderloin at room temperature
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Yogurt Sauce Ingredients
- 1/2 cup non-fat Greek yogurt
- 1/4 cup sour cream
- 1 teaspoon prepared horseradish
- 1/2 lemon Juice of 1/2 lemon
Instructions
Preparation
- In a large bowl, mix together the smashed garlic, olive oil, balsamic vinegar, honey, whole-grain mustard, rosemary sprigs, thyme, and the dried bay leaf.
- Add the beef tenderloin to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 1 hour or up to 1 day.
- When ready to cook, bring the beef to room temperature and preheat your oven to 450°F.
- Line a baking sheet with foil and set a wire rack inside. Remove the tenderloin from the marinade and pat dry gently.
Cooking
- Season the beef with the finely chopped garlic, rosemary, kosher salt, and black pepper.
- Roast the beef in the preheated oven until it reaches your desired doneness; about 20 minutes for rare.
- Let the beef rest for 5-10 minutes before slicing.
Yogurt Sauce Preparation
- Prepare the yogurt sauce by whisking together the Greek yogurt, sour cream, horseradish, and lemon juice.
Serving
- Slice the tenderloin and serve it with a dollop of the refreshing sauce.
Notes
Use high-quality beef for the best results. Don’t rush the process; let the meat come to room temperature before cooking. Allow the tenderloin to rest before slicing to retain its juices.