21 Ways to Dress Up Beef Tenderloin

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  Start Simple
  

  This simple recipe is a great blank canvas for dressing up. Roasting the tenderloin at a low temperature cooks it slowly and evenly. Pair this recipe with the classic sides of Spinach Amandine and creamy Potatoes Mousseline, or adorn it with one of the toppings or sauces that follow.

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  Rosemary-Fennel Rub

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  Rosemary-Fennel Rub
  

  This beef tenderloin recipe includes two flavor boosters. First, the rosemary and fennel seed rub creates a fragrant, flavorful crust, and the creamy mustard sauce pairs beautifully with the roast.

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  Double-Mushroom Ragoût

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  Double-Mushroom Ragoût
  

  Porcini and cremini mushrooms join forces in a creamy ragoût that truly makes your tenderloin a centerpiece dish.

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  Mustard-Herb Crust

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  Mustard-Herb Crust
  

  As the reviews attest, the simple four-ingredient mustard-herb rub is in perfect balance with the meat; it doesn’t overwhelm and it roasts into a perfect crust.

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  Caramelized Fennel Confit

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  Caramelized Fennel Confit

  This delicious condiment gets an extra hit of anise flavor when you deglaze your sauté pan with Sambuca.

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  Red Wine-Shallot Marmalade

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  Red Wine-Shallot Marmalade
  

  Now this is how you dress up beef tenderloin for the holidays! The red wine in the marmalade adds depth while the shallots give it a little sweetness. Together, they give the beefy tenderloin nuance.

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  Horseradish Cream

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  Horseradish Cream
  

  The cream here does double-duty. The evening of your party, it’s an easy way to let everyone enhance the roast to their taste, and the next day, it’s divine on sandwiches (assuming there’s leftovers).

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  Morel Sauce

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  Morel Sauce
  

  A creamy morel sauce adds a luxurious note to an already rich dish. Originally developed for our Herb-and-Salt-Crusted Standing Rib Roast, you can use it with any beef roast.

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  Chimichurri

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  Chimichurri
  

  A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak.

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  Red Wine Sauce

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  Red Wine Sauce
  

  The deeply flavored, thyme-infused red wine sauce here can be made days ahead, so there's no last-minute panic when it comes time to serve.

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  Rhubarb & Dried Cherry Chutney

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  Rhubarb & Dried Cherry Chutney
  

  Mushrooms and herbs are no-brainers, but fruit chutneys make for a sweet and unexpected accompaniment that can enhance the flavors of the roast as well.

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  Béarnaise Sauce

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  Béarnaise Sauce

  Béarnaise makes a bright, luscious sauce for beef. And, it couldn’t be simpler to make. Think: hollandaise with finely chopped mixed fresh herbs, such as tarragon, chives, parsley, and chervil.

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  Frizzled Leeks

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  Frizzled Leeks

  Put a topper on your showstopper. These crispy leek strips make a fantastic garnish for beef tenderloin, braised short ribs, or roast pork or chicken.

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  Caramelized-Shallot Butter

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  Caramelized-Shallot Butter

  Not a fan of super-textured crusts on your tenderloin? Add flavor with a compound butter. Melt this French-inspired condiment over your beef for a hit of sweetness and complexity.

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  Roquefort-Pecan Butter

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  Roquefort-Pecan Butter
  

  These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready in minutes but feels like you fussed.

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  Roast in a Salt Crust

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  Roast in a Salt Crust
  

  Roasting a beef tenderloin in a salt crust helps keep moisture in, making the meat tender and juicy. For an impressive main course, serve each portion of tenderloin over Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts.

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  Wild-Mushroom Stuffing

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  Wild-Mushroom Stuffing
  

  A stuffed beef tenderloin comes together quite easily. You can even make this rich, earthy mushroom filling ahead of time and freeze it in a log shape until you’re ready to butterfly the tenderloin.

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  Red-Pepper-Olive Stuffing

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  Red-Pepper-Olive Stuffing

  The olives and feta in this stuffing offer a briny contrast to a tender beef filet.

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  Bacon-Wrapped

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  Bacon-Wrapped
  

  As if there were any doubt, the bacon emphasizes this is a truly special meal. You’ll tie the bacon on at 10 intervals to create a neat package.

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  Phyllo-Wrapped

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  Phyllo-Wrapped
  

  These filets are literally dressed for the holidays. Think of these almost like individual beef wellingtons. They include a decadent mushroom filling, but they’re wrapped in easy-to-work-with phyllo.

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  Pastry-Wrapped (i.e. Beef Wellington)

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  Pastry-Wrapped (i.e. Beef Wellington)
  

  This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté rolled first in tender crêpes and then in buttery puff pastry, makes a grand centerpiece. Watch the video to see how it all comes together.

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  10 Ways to Dress Up Champagne