Beef Tenderloin Nutritional Value
A lean, protein-rich, and nutrient-dense cut of beef, tenderloin offers exceptional flavor and health benefits. This recipe-style guide shows you how to enjoy beef tenderloin as part of a balanced, delicious, and nutritious meal plan.
Equipment
- Grill or oven
- Meat thermometer
- Sharp chef’s knife
- Cutting board
- Cast iron skillet (optional)
- Tongs
- Foil (for resting meat)
- Ingredients:
- 1 whole beef tenderloin (about 2-3 lbs)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp rosemary (fresh, chopped)
- 1 tsp thyme (fresh or dried)
- Optional: lemon zest or balsamic glaze for garnish
Ingredients
- 1 whole beef tenderloin about 2-3 lbs
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp rosemary fresh, chopped
- 1 tsp thyme fresh or dried
- Optional: lemon zest or balsamic glaze for garnish
Instructions
- Trim the tenderloin: Remove silver skin and excess fat with a sharp knife.
- Season the beef: Rub with olive oil, garlic, salt, pepper, rosemary, and thyme.
- Preheat your oven (or grill) to 425°F (220°C).
- Sear the meat: In a hot skillet, sear all sides for 2–3 minutes to lock in juices.
- Roast the tenderloin: Transfer to the oven and cook until the internal temperature reaches 130°F (medium-rare) or 140°F (medium), about 20–25 minutes.
- Rest the meat: Cover loosely with foil and let it rest for 10 minutes before slicing.
- Slice & serve: Cut into 1-inch medallions and serve with steamed vegetables or whole grains.
Notes
Tenderloin is best served medium-rare for maximum tenderness.
Resting the meat ensures juices redistribute evenly.
Add a wine reduction sauce or herbed butter for a gourmet twist.
For a leaner variation, trim all visible fat before cooking.