Beef Tenderloin Recipe
Beef tenderloin, done right — Beef Wellington, Roast Beef Tenderloin with Pan Sauce, Filet Mignon, Spicy Garlic Beef Tenderloin Bites — for nights that matter.
★
Gordan Ramsey's Beef Wellington
Definitely my favorite Beef Wellington recipe to date. Google Gordan Ramsey Beef Wellington.
Brenda GraveenIngredients
- Salt
- Pepper
- English mustard
- Mushrooms
- Chestnuts
- Garlic
- Cut whole tenderloin
- Pastry sheets
- Butter
Instructions
- 1Watch Gordan Ramsey Beef Wellington video on google
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dinner
dinner
dinner
dinner
dinner
dinner
dinner
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →The Cut You Save For Company
Tenderloin is the cut you buy on purpose. It cooks fast, it slices clean, and it makes an ordinary table feel like an occasion — as long as you don't walk away from it.
Cooks on Pepper reach for these when there's a birthday, a holiday, or a Saturday that calls for something better than the usual chicken. A few of them cook it on a weeknight too, cut into bites and done in minutes.
Every recipe here uses tenderloin the way people actually cook it: Gordan Ramsey's Beef Wellington, Roast Beef Tenderloin with Pan Sauce, Filet Mignon (Steakhouse Style), Pepper Crusted Beef Tenderloin, Sous Vide Beef Tenderloin, Filet Mignon Pinwheels, and Spicy Garlic Beef Tenderloin Bites.
Quick Tips
- 1
Let it sit out
Pull the tenderloin from the fridge 45 to 60 minutes before cooking so the center isn't ice cold. Cold meat cooks unevenly and the outside overshoots.
- 2
Tie the roast
Use kitchen twine every 1 1/2 to 2 inches and tuck the thin tail end under. It keeps the roast the same thickness so it cooks at one rate.
- 3
Use a thermometer
Pull a whole tenderloin at 125°F for medium-rare; it climbs another 5 to 10 degrees while it rests. Guessing on a cut this expensive isn't worth it.
- 4
Rest before slicing
Tent loosely with foil and rest a whole roast 15 minutes, steaks 5 to 8. Slice too soon and the juices run out on the board.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
