This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.
A whole beef tenderloin is one of those perfect holiday main dishes that intimidate a lot of at home cooks. I am here to take that intimidation away and to share with you all about how to cook a whole beef tenderloin right in your own kitchen and have it come out perfectly cooked every time. I partnered with my friends at Tony Chachere’s to bring you this delicious twist of a recipe for beef tenderloin and it will no doubt be show stopper on your holiday table. This recipe for my Cajun beef tenderloin with remoulade is full of flavor and is perfect for serving up at any holiday dinners you may have this season.
I get it, making a whole tenderloin at home can be scary especially since this cut of beef is a little pricey. But with my tips and recipe, you can guarantee a perfectly cooked tenderloin every time. For starters, this tenderloin is not only seasoned on the outside of the beef, but I also inject it with Tony Chachere’s Creole Butter to ensure a juicy piece of meat that is bursting with flavor. I also rub down the outside of the meat with a mix of Tony Chachere’s Creole Seasoning and some fresh herbs for a delicious crust on the tenderloin.
I like to sear the tenderloin in a skillet before finishing it in the oven to give the meat a nice crust on it. This step is optional, but I think this process really takes the tenderloin to the next level. After the meat has seared, I simply place the tenderloin on a roasting pan or a baking sheet that is lined with a baking rack to make sure that they air flow in the oven goes all around the meat. What I love about placing on a roasting pan is that the air flow goes all around the meat as it cooks, leaving the crust as is and cooks the tenderloin evenly.
The most important part of cooking a tenderloin is that you are careful to not overcook it. This particular cut of meat is best enjoyed at rare/medium rare. I recommend always setting a timer for yourself to check the internal temperature and I suggest making sure you have a meat thermometer for this. You want the inside temperature of the meat to register 125 for rare and around 130-135 for medium rare. I set a timer for 10 minutes and then check and cook another 5 if needed for desired doneness. After it comes out of the oven, you must let it rest for at least 10 minutes before slicing to ensure the juices redistribute throughout the tenderloin.
The result is a super flavorful, perfectly cooked beef tenderloin that can truly be the star of any holiday table. I serve it alongside some delicious homemade remoulade sauce and roasted potatoes or vegetables. I can’t wait for you to try out this recipe for yourself.
Ingredients:
1, 3 Lb. Beef Tenderloin Roast
Tony Chachere’s Creole Butter Injectable
2 Tbsp. Tony Chachere’s Original Creole Seasoning
1 Tbsp. Fresh Rosemary, finely chopped
1 Tbsp. Fresh Thyme, finely chopped
1 Tbsp. Avocado Oil
For the remoulade:
2 Tbsp. Mayonnaise
2 Tbsp. Ketchup
2 Tbsp. Horseradish
2 Tbsp. Creole Coarse Mustard
1 Tsp. Tony Chachere’s Original Creole Seasoning
1 Tbsp. Worcestershire sauce
1 Tbsp. Lemon Juice
Directions:
Preheat oven to 450 degrees.
Set tenderloin out of the fridge for at least 30 minutes.
Inject the inside of the tenderloin with Tony Chachere’s Creole Butter injectable in several spots throughout the tenderloin.
Mix original creole seasoning, rosemary, and thyme together in a bowl.
Rub the tenderloin down on all sides with the seasoning.
Heat a large cast iron skillet over high heat and add oil when hot.
Sear the tenderloin on all sides about 2-3 minutes per side until a nice crust forms.
Place the tenderloin onto a roasting pan or a pan lined with a baking rack to allow for air flow all around the tenderloin during cook time.
Roast the tenderloin for 10-15 minutes until inside temperature is 125 for rare, and 130-135 for medium rare doneness.
Make the remoulade while the tenderloin cooks by whisking together mayonnaise, ketchup, horseradish, mustard, creole seasoning, Worcestershire sauce, and lemon juice. Set aside.
Take the tenderloin out of the oven and let it rest for at least 10 minutes before slicing.
Serve with remoulade and roasted potatoes or vegetables.
For the potatoes:
Toss potatoes with 2 tbsp avocado oil and 1 Tbsp. Tony Chachere’s Original Creole Seasoning and toss to coat. Spread evenly on a baking sheet and bake at 425 for 35 minutes until golden.
This Cajun beef tenderloin with remoulade is such a great recipe for any of your holiday gatherings for the rest of the year!
