Beef Tenderloin

Store in the coldest part of your fridge. Wrap tightly to prevent oxidation and freezer burn. Thaw frozen tenderloin in the refrigerator, not at room temperature.

Values are for raw beef tenderloin; actual nutrition varies slightly by trim and cooking method

Remove tenderloin from the fridge 30–45 minutes before cooking for even cooking and better browning

Pat dry with paper towels before searing to achieve a good crust

Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium

Let the cooked tenderloin rest for 10 minutes before slicing to retain juices

Season generously with salt and pepper just before cooking; avoid seasoning too early as salt can draw out moisture

Béarnaise or red wine sauce

Roasted garlic and herbs (thyme, rosemary)

Horseradish cream

Mushrooms and shallots

Red wines: Cabernet Sauvignon, Merlot, Bordeaux blends

Cooking straight from the fridge, which leads to uneven doneness and poor browning

Skipping the rest period after cooking, causing meat to lose its juices when cut

Overcooking; tenderloin is lean and becomes dry quickly beyond medium-rare

Not trimming the silver skin (connective tissue) before cooking for better texture