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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!

Duration : 0:3:17


26 thoughts on “Beef Tenderloin Recipes

  1. ChefTips says:

    @ssahmad
    Haha! …

    @ssahmad
    Haha! Thanks!

  2. ssahmad says:

    what a neighborly …
    what a neighborly thing to do!

  3. ChefTips says:

    @jellis4465
    Have …

    @jellis4465
    Have you had her cook a rib-eye with good marbling
    If not, try it on the grill. Check out my
    “grilling steak” video for more tips! =]

  4. jellis4465 says:

    How come when my …
    How come when my wife cooks steak its as tuff as old boots ,please help.

  5. ChefTips says:

    Thanks! I’m glad …
    Thanks! I’m glad you enjoyed it! Cheers, Jason

  6. BoiseMortgageMatters says:

    Made this tonight – …
    Made this tonight – it really is a fantastic recipe. I’ve made a lot of recipes from online and this one takes the cake. I’m only making recipes from chefs from now on! thanks for sharing this!

  7. 7kurosawa7 says:

    to thicken the …
    to thicken the sauce uses some flour

  8. ERICTLG says:

    @ChefTips
    Ahh I …

    @ChefTips
    Ahh I see. Thanks for the info! 🙂

  9. ChefTips says:

    @ERICTLG
    Haha…. …

    @ERICTLG
    Haha….Good eye.
    This is one of our earlier videos and we didn’t get the shots we needed and had to freeze them for another day of shooting. Hence the color change. Please, NEVER-EVER freeze a fliet. With that, an aged steak is usually aged for 21 days to intensify flavor and tenderize it by breaking down connective tissue. This is done by keeping the meat at low humidity at 36 degrees F.

  10. ERICTLG says:

    How long did you …
    How long did you age them because they look greyish brown.

  11. ChefTips says:

    @uTubeTerror

    @uTubeTerror
    Hahaha! Thank you for commenting!

  12. valensmann says:

    Great videos! These …
    Great videos! These have helped me to appreciate cooking. Before I was somewhat dependant on my mothers cooking and lord have mercy, it is quite substandard at times.

    What I’d like to see is the fundamentals of cooking, learning to make one sauce will just do that; teach you how to make one sauce. However teach a man the basics of combining flavours, spices, broths etc. This will encourage creativity.

    Thank you again for you’re delicious videos.

  13. uTubeTerror says:

    Oh NO!
    Better warn …

    Oh NO!
    Better warn the cavemen!
    hahaha.Thanks for a great recipe chef,love your to-the-point style.

  14. ChefTips says:

    @Leziii
    Thanks. I …

    @Leziii
    Thanks. I don’t think I can do anything about it at this point.

  15. ChefTips says:

    @TokerMate
    You’re …

    @TokerMate
    You’re welcome. Thanks for commenting!

  16. ChefTips says:

    @quinderwall
    Thank …

    @quinderwall
    Thank you! ^^

  17. Leziii says:

    It’s only the part …
    It’s only the part when you talk

  18. quinderwall says:

    yay! you said …
    yay! you said pommes frites! ^^ Great cooking btw

  19. TokerMate says:

    Man your videos …
    Man your videos make me hungry! I just cant stop watching them. Thanks for all the recipes!

  20. ChefTips says:

    @DaRecipe
    Thank …

    @DaRecipe
    Thank you DaRecipe.

  21. ChefTips says:

    @AsianBorat
    I …

    @AsianBorat
    I don’t know. Sorry about that.

  22. AsianBorat says:

    How is it that all …
    How is it that all the sound from this particular video comes out of my left speaker?

  23. DaRecipe says:

    Now this is a real …
    Now this is a real chef, i see some people saying theyre executive chefs and all that stuff, and they really suck at cooking, but you are awesome, real, simple and delicious.

  24. ChefTips says:

    Thanks! I’m glad …
    Thanks! I’m glad you enjoyed it. Your substitutes sound fine — great improvisation! Take care, Jason

  25. vanenakad says:

    Just tried this …
    Just tried this recipe: AMAZING! I freaked out for a second cuz halfway through I realized I didnt have any tomato paste or balsamic vinegar. I substituted the vinegar with a balsamic vinaigrette dressing, and the tomato paste with tomato sauce. I reduced the water and marsala wine to make up for the substitutions, and it actually turned out pretty well. Thanks for the recipe! 🙂

  26. Twitter says:

    RP’s Cooking Update Label Problem Prompts Recall of Beef Trim

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