Melt-in-Your-Mouth French Beef Tenderloin Recipe Just for You

This elegant French Beef Tenderloin offers unparalleled tenderness and rich flavors, making it a stunning centerpiece for any occasion.

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Prep Time 20

Cook Time 25

Resting Time 15

Total Time 1

Servings: 6 slices

Course: Beef

Cuisine: French

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tenderloin

2.5-3 lb Center-Cut Beef Tenderloin Make sure to trim excess fat for the best results.

For the Searing

2 tablespoons Extra Virgin Olive Oil Can substitute with vegetable oil if preferred.
2 teaspoons Kosher Salt or Sea Salt Use table salt in half the amount if needed.
1.5 teaspoons Black Pepper Pre-ground can be used, but fresh is recommended for best taste.

For the Aromatics

4 sprigs Fresh Thyme Fresh is ideal for full flavor; dried thyme can be a substitute.
2 sprigs Fresh Rosemary Dried rosemary can be less intense, so use sparingly if substituting.
4 cloves Garlic If in a pinch, garlic powder (1 tsp) can work.

For Basting

4 tablespoons Unsalted Butter Salted butter can be used, but consider reducing any additional salt.

Equipment

Skillet
oven-safe dish
meat thermometer

Method

Step-by-Step Instructions

Begin by trimming the silver skin and any excess fat from the center-cut beef tenderloin, ensuring maximum tenderness and flavor. Pat the tenderloin dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned French Beef Tenderloin in the skillet and sear each side for 3-4 minutes.
Add 4 minced garlic cloves, 4 sprigs of fresh thyme, and 2 sprigs of fresh rosemary to the skillet, followed by 4 tablespoons of unsalted butter. Allow it to melt and coat the tenderloin while basting for 2-3 minutes.
Preheat your oven to 400°F (200°C). Carefully transfer the seared tenderloin to an oven-safe dish and roast for approximately 15-25 minutes.
Remove the tenderloin from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes.
Slice the rested tenderloin into medallions and arrange them on a platter. Drizzle with the pan juices, and garnish with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 1gProtein: 28gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 500mgVitamin A: 5IUIron: 2mg

Notes

Always remove the silver skin and excess fat for a tender and enjoyable beef experience. Use a meat thermometer to ensure perfect doneness, and don't skip the resting step for juicy slices.

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