Beef Tenders recipe

There are few culinary experiences as satisfying as sinking your teeth into a perfectly cooked, melt-in-your-mouth beef tender. For years, beef tenders have been my go-to for special occasions, from celebratory dinners to impressing dinner guests. The sheer tenderness and delicate flavor of this cut, when prepared right, is simply unparalleled. Recently, I decided to revisit my approach to cooking beef tenders, experimenting with different marinades and cooking methods to truly unlock their full potential. The result was phenomenal. Whether grilled to smoky perfection, pan-seared for a beautiful crust, or roasted to juicy tenderness, the beef tenders were consistently exquisite. My family, always eager taste-testers, raved about the tenderness and flavor, declaring them the best beef tenders they’d ever had. From the simple yet impactful marinade to the precise cooking techniques, this recipe has become a staple in my kitchen, and I’m thrilled to share my secrets to creating truly unforgettable beef tenders right in your own home. Get ready to elevate your beef game and experience the ultimate in tender and flavorful dining!

Ingredients You’ll Need for Succulent Beef Tenders

Creating incredibly tender and flavorful beef tenders starts with selecting the right ingredients and preparing them thoughtfully. While the ingredient list is relatively concise, each component plays a vital role in achieving that coveted melt-in-your-mouth texture and rich taste. Here’s a detailed breakdown of what you’ll need to gather for exceptional beef tenders:

For the Beef Tenders:

• 2 pounds Beef Tenderloin, trimmed and cut into 1-inch thick medallions: Beef tenderloin is the star of the show, known for its unparalleled tenderness and delicate flavor. When purchasing, look for a whole beef tenderloin and trim away the silverskin and excess fat yourself for cost savings. Alternatively, you can buy pre-trimmed tenderloin or ask your butcher to trim it for you. Cutting the tenderloin into 1-inch thick medallions ensures even cooking and perfect portion sizes. Aim for about 8-10 medallions from a 2-pound tenderloin.
• 2 tablespoons Olive Oil (Extra Virgin Olive Oil preferred): Olive oil is used in the marinade and for cooking. Extra virgin olive oil adds a richer flavor, but regular olive oil will also work. Choose a good quality olive oil for the best results.

For the Flavorful Marinade:

• ¼ cup Soy Sauce (Low Sodium recommended): Soy sauce is the base of the marinade, adding umami richness and saltiness that tenderizes and flavors the beef. Low sodium soy sauce is recommended to control the overall salt level.
• ¼ cup Balsamic Vinegar: Balsamic vinegar contributes a touch of sweetness and acidity that balances the soy sauce and adds complexity to the marinade. Use a good quality balsamic vinegar for the best flavor.
• 2 tablespoons Worcestershire Sauce: Worcestershire sauce adds a savory, umami-rich depth that enhances the beef flavor and complements the other marinade ingredients.
• 2 tablespoons Dijon Mustard: Dijon mustard provides a tangy and slightly spicy kick that adds another layer of flavor to the marinade. Use smooth Dijon mustard for best results.
• 2 cloves Garlic, minced: Freshly minced garlic is essential for adding aromatic and pungent flavor to the marinade. Mince the garlic finely to release its oils and flavor effectively.
• 1 tablespoon Fresh Thyme Leaves (or 1 teaspoon Dried Thyme): Fresh thyme leaves add a fragrant, herbaceous note that pairs beautifully with beef. If fresh thyme isn’t available, dried thyme can be substituted, but fresh is preferred for its brighter flavor.
• 1 teaspoon Black Pepper (Freshly Ground preferred): Freshly ground black pepper adds a robust spice and depth of flavor. Use freshly ground black pepper for the best aroma and taste.

Optional Seasonings (for after marinating):

• Salt (Kosher Salt or Sea Salt recommended): Salt is crucial for seasoning the beef just before cooking. Kosher salt or sea salt are preferred for their coarser texture and pure flavor.
• Fresh Rosemary Sprigs (for grilling or pan-searing): Fresh rosemary sprigs can be added to the grill or pan during cooking to infuse the beef with a subtle rosemary aroma and flavor.
• Butter (Unsalted Butter for pan-searing): A pat of butter added to the pan during searing enhances the browning and adds richness to the beef tenders.

Step-by-Step Instructions for Perfectly Cooked Beef Tenders

Creating perfectly cooked beef tenders that are tender, juicy, and bursting with flavor is easier than you might think. Follow these step-by-step instructions for marinating, and then choose your preferred cooking method – grilling, pan-searing, or oven-baking – to achieve culinary perfection.

Step 1: Prepare the Marinade

1. Combine Marinade Ingredients: In a medium bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme leaves (or dried thyme), and black pepper. Whisk until all ingredients are well combined and emulsified.
2. Taste and Adjust Seasoning (Optional): Taste the marinade and adjust seasoning if needed. You can add a pinch more black pepper, Dijon mustard, or balsamic vinegar to suit your taste preferences.

Step 2: Marinate the Beef Tenders

1. Place Beef in Marinade: Place the beef tenderloin medallions in a resealable plastic bag or a shallow dish.
2. Pour Marinade Over Beef: Pour the prepared marinade over the beef medallions, ensuring they are evenly coated.
3. Marinate in Refrigerator: Seal the bag or cover the dish and marinate the beef in the refrigerator for at least 30 minutes, and up to 2 hours. Marinating for longer than 2 hours is generally not recommended for tenderloin, as the acidity in the marinade can start to break down the delicate texture. 30 minutes to 1 hour is often ideal for flavor infusion without compromising texture.

Step 3: Choose Your Cooking Method & Cook the Beef Tenders

Method 1: Grilling Beef Tenders (for smoky flavor and grill marks)

1. Preheat Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
2. Remove Beef from Marinade: Remove the beef tenderloin medallions from the marinade, letting any excess marinade drip off. Discard the used marinade.
3. Season with Salt: Season both sides of the marinated beef medallions generously with salt (kosher salt or sea salt).
4. Grill Beef Tenders: Place the seasoned beef medallions on the preheated grill grates.
5. Grill and Rotate: Grill for 3-5 minutes per side for medium-rare, or 4-6 minutes per side for medium, or longer for more well-done, rotating halfway through each side to achieve nice grill marks. The exact cooking time will depend on the thickness of your medallions and your desired level of doneness. Use a meat thermometer for accuracy.
6. Check Internal Temperature: For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). For medium-well, aim for 140-145°F (60-63°C). For well-done, aim for 145°F+ (63°C+).
7. Rest Before Serving: Remove the grilled beef tenders from the grill and place them on a clean plate or cutting board. Tent loosely with foil and let rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in more tender and flavorful beef.

Method 2: Pan-Searing Beef Tenders (for a beautiful crust and juicy interior)

1. Heat Olive Oil in Skillet: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron skillet is ideal) over medium-high heat until the oil is shimmering hot.
2. Remove Beef from Marinade: Remove the beef tenderloin medallions from the marinade, letting any excess marinade drip off. Discard the used marinade.
3. Season with Salt: Season both sides of the marinated beef medallions generously with salt (kosher salt or sea salt).
4. Sear Beef Tenders: Carefully place the seasoned beef medallions in the hot skillet, being careful not to overcrowd the pan (cook in batches if needed).
5. Sear and Flip: Sear for 2-3 minutes per side, or until a rich golden-brown crust forms on each side.
6. Add Butter and Aromatics (Optional): For extra richness and flavor, add a tablespoon of butter and a few fresh rosemary sprigs (optional) to the skillet during the last minute of searing. Spoon the melted butter over the beef tenders as they sear.
7. Check Internal Temperature: Use a meat thermometer to check the internal temperature for your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C).
8. Rest Before Serving: Remove the pan-seared beef tenders from the skillet and place them on a clean plate or cutting board. Tent loosely with foil and let rest for 5-10 minutes before serving.

Method 3: Oven-Baking Beef Tenders (for hands-off cooking and tender results)

1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or oven-safe skillet with the remaining 1 tablespoon of olive oil.
2. Remove Beef from Marinade: Remove the beef tenderloin medallions from the marinade, letting any excess marinade drip off. Discard the used marinade.
3. Season with Salt: Season both sides of the marinated beef medallions generously with salt (kosher salt or sea salt).
4. Bake Beef Tenders: Arrange the seasoned beef medallions on the prepared baking sheet or in the skillet.
5. Bake: Bake in the preheated oven for 8-12 minutes for medium-rare, or 10-15 minutes for medium, or longer for more well-done. The exact baking time will depend on the thickness of your medallions and your desired level of doneness. Use a meat thermometer for accuracy.
6. Check Internal Temperature: Use a meat thermometer to check the internal temperature for your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C).
7. Rest Before Serving: Remove the baked beef tenders from the oven and place them on a clean plate or cutting board. Tent loosely with foil and let rest for 5-10 minutes before serving.

Step 4: Serve and Enjoy!

1. Slice (Optional): If desired, slice the rested beef tenders against the grain before serving. Slicing can make them even more tender and easier to eat.
2. Serve Hot: Serve the beef tenders immediately while they are hot, juicy, and tender.
3. Garnish (Optional): Garnish with fresh herbs like parsley or rosemary sprigs, if desired.

Nutrition Facts for Beef Tenders

Understanding the nutritional content of Beef Tenders can help you make informed dietary choices. Please note that these are approximate values and can vary based on portion sizes, specific cuts of beef, and cooking methods.

• Servings: This recipe yields approximately 4-6 servings (depending on portion size).
• Serving Size: Approximately 1-2 beef tenderloin medallions (about 4-6 ounces cooked beef)

Approximate Nutrition Information per Serving (4 ounces cooked Beef Tenderloin, grilled or pan-seared, without sides):

• Calories: 250-350 kcal
• Protein: 30-40g
• Fat: 10-20g
  • Saturated Fat: 4-8g
• Carbohydrates: 2-3g (primarily from marinade)
  • Sugar: 1-2g (primarily from balsamic vinegar)
  • Fiber: <1g
• Sodium: 300-500mg (can vary depending on soy sauce and salt used)

Important Notes:

• These values are estimates. For precise nutritional information, use online nutrition calculators and input the specific brands and quantities of ingredients you use, and account for your cooking method.
• Beef tenderloin is a lean cut of beef, making it relatively high in protein and lower in fat compared to some other beef cuts.
• The marinade adds minimal calories but contributes to the sodium and carbohydrate content.
• Serving sizes and accompaniments will significantly impact the overall nutritional profile of your meal.

Preparation Time Breakdown for Beef Tenders

Preparing Beef Tenders is relatively straightforward, with most of the time being hands-off marinating and cooking. Here’s a breakdown of the time involved:

• Prep Time (Trimming Beef, Making Marinade, Cutting Medallions): 20-25 minutes
• Marinating Time: 30 minutes to 2 hours (recommended)
• Cooking Time (Grilling, Pan-Searing, or Baking): 8-15 minutes (depending on method and desired doneness)
• Resting Time: 5-10 minutes

Total Time (Approximate): 1 hour to 2 hours 45 minutes (including marinating time)

The active cooking and preparation time is relatively short, making Beef Tenders a manageable dish for a weeknight dinner or a special occasion meal.

How to Serve Your Delicious Beef Tenders: Serving Suggestions

Beef Tenders are incredibly versatile and pair beautifully with a wide array of side dishes and sauces. Here are some serving suggestions to create a complete and elegant meal:

• Classic Sides:
  • Mashed Potatoes: Creamy mashed potatoes are a quintessential pairing with beef tenderloin, soaking up any juices beautifully.
  • Roasted Asparagus: Tender-crisp roasted asparagus provides a fresh, green contrast and a touch of elegance.
  • Garlic Green Beans: Sautéed or roasted green beans with garlic and olive oil are a simple and flavorful side.
  • Creamy Polenta: Smooth and creamy polenta offers a comforting and luxurious accompaniment.
• Sauces and Toppings:
  • Red Wine Reduction Sauce: A classic red wine reduction sauce elevates beef tenderloin to restaurant quality.
  • Mushroom Sauce: A creamy mushroom sauce adds earthy and savory notes.
  • Chimichurri Sauce: For a vibrant and herbaceous topping, serve with chimichurri sauce.
  • Garlic Herb Butter: A simple garlic herb butter melting over the hot beef tenderloin adds richness and flavor.
  • Horseradish Cream Sauce: For a spicy and tangy kick, serve with horseradish cream sauce.
• Salads:
  • Caesar Salad: A classic Caesar salad provides a crisp and refreshing counterpoint to the rich beef.
  • Arugula Salad with Balsamic Vinaigrette: A peppery arugula salad with a balsamic vinaigrette offers a light and flavorful side.
  • Spinach Salad with Warm Bacon Dressing: A warm spinach salad with bacon dressing adds a comforting and slightly smoky element.
• Elegant Starches:
  • Risotto: Creamy risotto, such as mushroom risotto or Parmesan risotto, is a sophisticated and delicious side.
  • Scalloped Potatoes: Rich and cheesy scalloped potatoes are a decadent and comforting accompaniment.
• Presentation Ideas:
  • Plating with Sides: Arrange the beef tenders attractively on plates alongside your chosen side dishes.
  • Garnish with Herbs: Garnish plates with fresh parsley sprigs, rosemary sprigs, or thyme sprigs for visual appeal.
  • Slicing for Sharing: Slice the beef tenders and arrange them on a platter for family-style serving.

Essential Tips for Incredibly Tender and Flavorful Beef Tenders

To consistently achieve incredibly tender and flavorful Beef Tenders, keep these essential tips in mind:

• 1. Don’t Skip the Marinade: The marinade is crucial for both tenderizing and flavoring the beef tenderloin. Even a short 30-minute marinade will make a noticeable difference in tenderness and flavor. Marinating for up to 2 hours enhances the results even further.
• 2. Don’t Overcook: Beef tenderloin is best served medium-rare to medium for optimal tenderness and juiciness. Overcooking will make it dry and tough. Use a meat thermometer to accurately check the internal temperature and avoid overcooking.
• 3. Rest the Beef After Cooking: Resting the beef tenders for 5-10 minutes after cooking is essential. Resting allows the juices to redistribute throughout the meat, resulting in a more tender, juicy, and flavorful final product. Tent loosely with foil while resting to keep them warm.
• 4. Sear for a Crust (Pan-Searing Method): When pan-searing, ensure the skillet is hot and use enough oil to achieve a good sear. Searing creates a flavorful crust and locks in juices, enhancing both flavor and texture.
• 5. Start with High-Quality Beef: Begin with the best quality beef tenderloin you can afford. High-quality beef will naturally be more tender and flavorful, requiring less effort to achieve excellent results. Look for beef tenderloin that is well-marbled and has a bright red color.

Frequently Asked Questions About Beef Tenders

Curious about making Beef Tenders? Here are answers to some common questions to help you confidently create this elegant dish:

Q1: What is the best cut of beef to use for beef tenders?

A: The best cut of beef for beef tenders is beef tenderloin (also known as filet mignon when cut into medallions). Beef tenderloin is the most tender cut of beef, known for its buttery texture and delicate flavor. It is lean and boneless, making it ideal for quick cooking methods like grilling, pan-searing, and baking.

Q2: Can I use a different marinade for beef tenders?

A: Yes, you can definitely experiment with different marinades for beef tenders to create various flavor profiles. Some popular marinade variations include:
* Garlic Herb Marinade: Olive oil, garlic, rosemary, thyme, parsley, lemon juice.
* Teriyaki Marinade: Soy sauce, mirin, sake, ginger, garlic, brown sugar.
* Balsamic Rosemary Marinade: Balsamic vinegar, rosemary, garlic, olive oil, Dijon mustard.
* Spicy Chipotle Marinade: Chipotle peppers in adobo sauce, lime juice, garlic, olive oil, cumin, oregano.
* Simple Salt and Pepper Marinade (for highlighting beef flavor): Olive oil, salt, black pepper, garlic powder.

Q3: Which cooking method is best for beef tenders: grilling, pan-searing, or oven-baking?

A: All three cooking methods – grilling, pan-searing, and oven-baking – can produce delicious beef tenders. The “best” method depends on your preference and desired outcome:
* Grilling: Best for smoky flavor and grill marks, ideal for outdoor cooking.
* Pan-Searing: Best for a beautiful crust and juicy interior, provides excellent flavor and texture control.
* Oven-Baking: Best for hands-off cooking and even tenderness, convenient for larger quantities.

Q4: Can I freeze cooked beef tenders?

A: While cooked beef tenders can be frozen, it is generally not recommended as freezing can slightly alter the texture and make them less tender upon thawing. If you must freeze cooked beef tenders, wrap them tightly in plastic wrap and then in a freezer-safe bag or container. Thaw in the refrigerator overnight and reheat gently. For best quality, it’s recommended to enjoy beef tenders fresh.

Q5: What is the ideal serving temperature for beef tenders?

A: Beef tenderloin is best served medium-rare to medium for optimal tenderness and juiciness. Here are the recommended internal temperatures:
* Medium-Rare: 130-135°F (54-57°C)
* Medium: 135-140°F (57-60°C)
* Medium-Well: 140-145°F (60-63°C)
* Well-Done: 145°F+ (63°C+)

Use a meat thermometer to accurately check the internal temperature and ensure your beef tenders are cooked to your preferred level of doneness. Remember to let them rest for 5-10 minutes after cooking, as the internal temperature will continue to rise slightly during resting.

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