Buon Natale Beef Tenderloin – For our Pandemic Christmas dinner this year, we had Beef Tenderloin, with Yorkshire Pudding and a Creamy Horseradish Sauce (recipes below). There is a video that shows how to make Yorkshire pudding very easily. And the Horseradish Cream is made of just two ingredients. I think there was a salad involved also.
Tender cuts of meat (standing Rib Roast, Tenderloin, Filet Mignon, etc) are traditional for many families during the holidays. It’s perfect for feeding a large number of people and doesn’t require a lot of prep work. With just a little bit of same-day prep, a good skillet (cast iron works best), and a meat thermometer, you’ll have a wonderful cut of beef that you will remember for a long time.
What Is a Beef Tenderloin?
Beef Tenderloin is boneless and very lean. It is the most tender cut of beef and it is located in the loin. This is where the filet mignon comes from. It is from the end of the tenderloin. There is very little fat on the tenderloin, making it a very lean cut of beef.
Because of all this, beef tenderloin is one of the most expensive cuts of beef you can buy. Although it is generally not as flavorful as some other cuts of beef, it is greatly desired for being the most tender cut of beef.
Tenderloin vs Filet Mignon
Filet mignon is part of a tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.
Because the thickness of the meat will vary, you need to use a meat thermometer. The temperature ranges below based on how pink you like your beef.
120º to 125º: rare 130º to 135º: medium-rare 140º to 145º: medium
- Oven proof skillet
- Muffin Tin
- Hand Mixer
- Beef Tenderloin Ingredients
- 5-6 lb beef tenderloin
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp chopped fresh rosemary optional
- Yorkshire Pudding Ingredients
- ¾ cup All-purpose flour
- 3 large eggs
- ¾ cup milk
- ½ tsp kosher salt
- ¼ cup rendered bacon fat olive oil or butter
- Creamy Horseradish Sauce Ingredients (make this ahead of time)
- ½ pint heavy whipping cream
- 3 tbsp of prepared Horseradish from a jar
- Instructions for Beef, Yorkshire Pudding and Horseradish Sauce
- Make the Horseradish Sauce and set aside in the fridge. Use a hand mixer to blend whipping cream and Horseradish
- Preheat oven to 450 degrees.
- Season the beef generously with salt, pepper, and Rosemary if using
- Prior to cooking the beef, prepare the Yorkshire pudding batter
- In a medium bowl, whisk together flour, eggs, milk and salt until smooth.
- Allow the batter to rest 20-30 minutes at room temperature, while the meat cooks.
- Heat a heavy oven proof skillet over medium-high heat.
- Sear the roast in the heavy skillet on all sides until browned, about 3 to 4 minutes per side.
- Transfer to a roasting pan or keep in oven proof skillet and roast in the preheated oven until desired done-ness is reached, (120-125 degrees for medium-rare, about 20 minutes).
- While the beef is in the oven, start the Yorkshire pudding.
- Add a teaspoon of warm fat to each cup of a muffin tin.
- Transfer to the oven and heat in the oven for 4 minutes. Both the beef and the muffin tins with the hot fat will be in the oven simultaneously for 4 minutes.
- Remove muffin tins from oven, divide batter equally to fill each cup about halfway.
- Test temperature of beef with meat thermometer.
- When the desired temperature is reached for the beef, remove from the oven and let meat rest, covered loosely with aluminum foil, for 10 minutes before carving.
- While the meat is resting, cook the Yorkshire pudding in the oven
- Increase oven heat to 425 degrees.
- Return the muffin tin into the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.
- Cut the Beef Tenderloin into 1/2-inch slices.
- Serve immediately with Yorkshire Pudding and Horseradish Sauce
Cooking Secrets for Men
If you liked our recipe for Beef Tenderloin and Yorkshire Pudding, you should try our recipe for Cioppino (Fisherman’s Stew)
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